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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 198_PatrickMaguire

Whisky pioneer a ‘global icon’

A pioneer of Tasmania’s whisky industry has been officially declared an ‘icon’ by being honoured with one of the highest international accolades.

12 September 2018, Edition 198

Edition 198_BoagsWildRiver

Wild rivers inspire artisan brew

The wild rivers and pioneering spirit of Tasmania are the inspiration behind the first major beer launch in more than a decade at Australia’s oldest brewery site.

12 September 2018, Edition 198

Global kudos for sparkling wines

Another ringing endorsement for Tasmania’s world-class sparkling wines. One of France’s most respected champagne authorities has proclaimed our bubbly offerings to be amongst the best anywhere. Fourth generation French champagne maker, Cyril Brun, Chef de Caves for Charles Heidsieck, has likened our sparkling wines to those of the great champagne houses. During a recent visit to Tasmania, he told The Mercury: “Every time I taste the sparkling wine from Tasmania I feel like it is the one that could be potentially the closest to champagne.” About one third of all wine made in Tasmania is sparkling. The local industry is also booming, with latest figures estimating it is now worth $100 million to the local economy each year. Another $15.2 million is also generated by wine-related tourism.

12 September 2018, Edition 198

Bellamy’s back in black

Tasmanian based baby food and formula company, Bellamy’s, has put the tough times behind, and is reporting healthy profits. The Launceston based company reported a net after-tax profit of $42.8 million for 2017-18. Revenue also jumped by 37 per cent to $329 million. This represents a major turnaround from the $800,000 loss the company had recorded for the previous financial year, and a previous share price crash. Bellamy’s Chief Executive, Andrew Cohen told The Advocate: “…the Bellamy’s turnaround plan continues to demonstrate results in terms of revenue growth, profitability, cashflow and the balance sheet…Beyond the numbers, the business has transformed over the period in terms of process and disciplines, but, more importantly, in terms of culture and capability.” He adds, growth is focused on selling organic infant nutrition into China and wider Asia.

12 September 2018, Edition 198

Edition 197_Insects

The insect rebellion

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

Edition 197_CulturedCondiments

The culture club

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

Edition 196_HillFarm

Taste of the Tarkine

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

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