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Food and beverage partners

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Native Point

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.

Contact name Alison Stott
Phone 0428 632 816
Email info@nativepoint.com
Website www.nativepoint.com

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
Email jvdjoub1@aapt.net.au

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.

Contact name Robert Nichols
Phone 03 6426 7218
Email info@nicholspoultry.com.au
Website www.thetasmanianfoodco.com.au

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.

Contact name Nigel Birrell
Phone 03 6394 4215
Email Nigelsgourmet@gmail.com
Website www.nigelsgourmet.com.au

Nocton Park

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.

Phone 0409 205 100
Email anthony@noctonwine.com.au
Website noctonwine.com.au

Nonesuch Distillery

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.   

Contact name Rex Burdon
Phone 0408 616 442
Email Info@nonesuchdistillery.vom.au
Website www.nonesuchdistillery.com.au

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.

Contact name Julian Schwertfeger
Phone 0409 804 479
Email info@norfolkbay.com.au
Website www.norfolkbay.com.au

Nutpatch Nougat

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.

Contact name John Zito
Phone 0428 870 891
Email nutpatch@iprimus.com.au
Website www.nutpatch.com.au

Read stories from our partners

Edition 191_Lawrenny

Lawrenny infuses spirits with place

The Mace family at Ouse has given new scale to the concept of using colonial built heritage to market Tasmanian single-malt whisky.

8 February 2018, Edition 191

Tetsuya’s tops nation again

Tetsuya’s, the Sydney restaurant owned by Tasmania's Brand Ambassador, Tetsuya Wakuda, AO, has been named 2017 Restaurant of the Year at the National Savour Australia Restaurant & Catering Hostplus Awards for Excellence in Melbourne. It was the fourth time the Japanese-born Australian master chef has taken the award's top gong. He said: “I’m very grateful, of course - it’s a real privilege, from the bottom of my heart. But it’s not me. It’s my staff. I congratulate my staff. The team won this, not me.” Restaurant critic Simon Thomsen said: “Tetsuya is the epitome of the Japanese concept of takumi - craftsmanship. He’s always stayed true to his standards; his Japanese sense of excellence.” Tetsuya has remained at the pinnacle of his profession for 25 years, earning comparisons with tennis great Roger Federer. His Singapore restaurant, Waku Ghin, was awarded two stars in the 2017 Michelin Guide, Singapore, making him the first Australian chef to have two Michelin stars. "There's no such thing as perfection," the great chef said. “But we try to be close.”

8 February 2018, Edition 191

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

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Tasmania's Stories Edition 191

Edition 191_Campus

Launceston taking the lead in the race to be Australia's "smartest city" is the top story in your first Tasmania's Stories newsletter of 2018.  I hope you find lots to interest you in your latest edition of Tasmania's Stories.

15 February 2018, Edition 191

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