Food and beverage partners
Established in 1999, the 5 hectare Native Point Vineyard is located on the scenic eastern side of the Tamar Valley.
Sheena and Tim High are dedicated to combining viticulture excellence with traditional winemaking to produce small vintages of true cool climate Tasmanian wines.
Attention to detail in all aspects of vineyard management allows us to selectively harvest parcels of grapes at optimal flavour and ripeness. The resulting wines exhibit varietal intensity, rich texture and natural balanced acidity.
All wines are sold in 750 ml bottles, aged to ensure the wines are released at optimal taste and flavour.
Our fruit driven, elegant wine styles are a natural expression of the unique microclimate and soils of Native Point in the Tamar Valley.
New Life Industries (NVA) Pty Ltd
Producers of Hydroponic Capsicums.
New Life Industries 's farm is located near Devonport and this location enables the company to grow greenhouse produce most efficiently.
Contact name Johann Joubert
Phone 03 6428 3848
Nichols Poultry Pty Ltd
We know that consumer expectations and industry standards can be two very different things. For this reason we have worked closely with Nichols Agricultural Director and founder, Rob Nichols, to launch a whole new range of chicken for our customers; Nichols Ethical Free Range Chicken.
Nichols Poultry was established in the early 1980s when founder Rob Nichols and his family emigrated from Leicestershire in England to Sassafras in Tasmania. The business has grown to become one of the most trusted and respected meat brands in Tasmania. Consumer research conducted in 2016 demonstrated that consumers trust Nichols to be a source of high quality chicken.
Commitment to environmental responsibility is pivotal to Nichols’ sustainability model, driven by Rob’s support of innovative renewable energy. Nichols Poultry currently generates 50% of its power requirements from its wind turbine and the business has plans to increase this self-sustaining approach with a second turbine in the future.
Nigel’s Gourmet on Tamar
Gourmet butchery producing multi award winning sausages and burgers and handmade smallgoods. Proudly Tasmanian, sourcing quality local ingredients.
Nigel’s Gourmet on Tamar is a family owned and operated gourmet butchery sourcing the finest in Tasmanian produce. We produce a large range of multi award winning handmade gourmet sausages and burgers as well as a range of smallgoods made on site by hand. We cater to a variety of dietary requirements (LCHF, Paleo, gluten, sugar & nitrate free) and always strive to produce the very best products using the finest of ingredients this great state has to offer. Our motto is ‘More than Meats the Eye’ and it suits us to a tee. We are passionate about our products and promoting the exceptional produce Tasmania has to offer.
Our story is unique, exciting, exotic and thrilling to be a part of.
It is the story of Tasmania’s past, from early settlement and, much more importantly, the story of Tasmania’s future and its connection with China.
Situated outside the beautiful village of Richmond in the Coal River Valley, southern Tasmania, the property dates back to 1813 when, as part of the larger Carrington Park, it was granted by Governor Macquarie to the future Governor Davey. Since the first vines were planted in 1973, the Coal River has become firmly established among Australia’s most prestigious cool climate wine regions and by the 1990s, there was already a growing understanding throughout Asia that Tasmania meant quality: quality of produce, quality of air, quality of water, quality of life.
And so Nocton Vineyard was planted. Now, with mature vines, a string of accolades and an ever increasing understanding that Tasmania could and should be part of the Asian Century, we are ready to take the next steps on this journey; a journey of discovery; a journey of cooperation; a journey of fun and excitement; a journey on which you are all invited.
Small batch premium spirits producer situated in rural south-east Tasmania. The Nonesuch product range includes our signature rare Tasmanian Sloe Gin and our contemporary Dry Gin.
Nonesuch is located on a working farm in rural southeast Tasmania where the pace of life constantly reminds us to be patient and allow time to work its magic on our spirits. Our Philosophy can be summarised in three words, “quality over quantity” meaning our products are hand crafted in indisputably small batches with every batch receiving the level of attention required to craft it to perfection. You can be assured that every bottle from Nonesuch Distillery is the result of our attention to detail, craftsmanship and care along with a commitment to create amazing flavour profiles that are unique and memorable.
The currently available Nonesuch product range includes our signature Tasmanian Sloe Gin. our contemporary Dry Gin and our exclusive Sloe Malt.
Our whisky will be progressively released from mid-2019 and will maintain the small batch, quality philosophy as each release will comprise between 30 and 40 bottles lovingly crafted from grain we mill, mash and ferment on site. It is then matured in 20 Liter casks at our distillery before being hand bottled and hand labelled.
Norfolk Bay Gourmet Seafoods
Norfolk Bay Gourmet Seafoods - a locally owned and operated Tasmanian business specialising in the manufacturing of premium quality Tasmanian value added seafood products supplying major supermarket chains and independents.
Based in the South East of the state Norfolk Bay has been a pioneer in value adding Tasmanian octopus and mussel products. Some of our products produced include - smoked mussels,marinated mussels, pickled octopus.
We supply both major supermarkets Coles and Woolworths, also local IGA's tourist establishments, vineyards and hotels.
Norfolk Bay Gourmet Seafoods is a well known brand and identity in the Tasmanian Seafood industry and also the general public, having been in operation supplying Tasmanian shops with our products since 1994. Our products are known for using only Tasmanian seafood, natural ingredients, coupled with innovation and premium quality.
Just south of Hobart on Tasmania's beautiful D'Entrecasteaux Channel in the town of Kettering, John Zito creates chocolate magic.
Discover new chocolate creations designed by master chocolatiers.
Nutpatch initially started production with its famous hazelnut nougat, which has now been diversified to also include almond. This nougat was an 18 month undertaking by confectioner John Zito, who perfected the technique from an age old Italian recipe and hasn't looked back since. For anyone who has tasted or heard about our nougat, it is unique, with its wonderful honey flavour and pure natural products. The nougat contains roasted Tasmanian Hazelnuts harvested from our local orchard.
Nutpatch specialises in handmade fine chocolates and our range of confectionery just keeps growing. We enjoy inventing new products and creating things to challenge the imagination and taste buds.
We pride ourselves in perfection and aim to please, whether it be a gift for that special someone or a self indulgence, you will be sure to find something to delight. Nutpatch's Kettering shop is sure to excite and please.
A Tasmanian vodka made from sheep’s whey, has been crowned world’s best as the popularity of our ‘other spirits’ continues to explode.
12 June 2018, Edition 195
It’s the Tasmanian story sparking global excitement: the world’s oldest beer brought back to life from yeast discovered in a shipwreck off Flinders Island.
12 June 2018, Edition 195
Expressions of Interest for Trade Mission
Tasmanian businesses are being invited to join a Trade Mission that Premier Will Hodgman will be leading to Asia later in the year. Expressions of Interest are being sought from businesses that wish to be involved in the Mission that will visit key markets, including China and Hong Kong, in September. Capitalising on the current boom in Tasmanian exports, the delegation will focus on agribusiness, Antarctic affairs, tourism and trade. As the Premier explained: “By taking Tasmania to the world we can continue to remain competitive and open up new opportunities in global markets for Tasmanian businesses.” Tasmania’s export sector is worth $3.5 billion annually, and over the last 12 months alone that figure has jumped by 36%. Expressions of Interest to join the 2018 Trade Mission to Asia close on June 29. For further information visit: www.stategrowth.tas.gov.au
12 June 2018, Edition 195
Our ‘Young Gun’ winemakers
Tasmania’s ‘young gun’ wine-makers are definitely punching above their weight. The state has three finalists in the top dozen vying to be crowned best young winemaker in the country. They will face off at the national Young Gun Wine Awards at MONA on June 18. One of Tasmania’s young guns is Ricky Evans who produces riesling and pinot noir at the Two Tonne Tasmania winery near Swansea. He was named People's Champion at the 2016 awards and told The Examiner the award definitely boosted the Two Tonne Tasmania brand: “It gives you a lot of exposure when you’re sitting next to winemakers of this calibre.” He is also proud of the young talent coming through our winemaking ranks, saying “Tasmania has three finalists. We’re batting above our average in terms of production and it’s a great indication of where quality lies.” The other two Tasmanian Young Gun finalists are; Jonathan Hughes from Mewstone in the D’Entrecasteaux Channel; and Gilli and Paul Lipscombe from Sailor Seeks Horse in the Huon Valley.
12 June 2018, Edition 195
All roads lead to Bridport for scallop lovers in August. The north-east village is getting ready to host the first Tassie Scallop Fiesta, an event sure to draw crowds of eager seafood lovers. The fiesta will celebrate the arrival of the first scallops of the season, while also recognising Bridport’s key role in Tasmania’s scallop industry. The scallop boats may be too big to pull into Bridport these days, but one of the state’s biggest operators, Allan Barnett, still runs his processing plant in the seaside village. Festival organiser, Tony Scott, told The Examiner he was inspired by the success of Tasmania’s winter festivals: “We thought, how about we try and inject a bit of activity into the village when it’s not quite as active in the wintertime.” So, if you fancy scallops fresh off the boats, just head to Bridport on August 5.
12 June 2018
For the first time in many years, Tasmania will be showcased at one of the premier trade exhibitions for the food-service, hospitality and retail industries – Fine Food Australia.
25 May 2018, Partner Connections
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