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Food and beverage partners

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Pagan Cider

Pagan Cider is a premium cider company that produces delicious tipples using the pure juice of luscious Tasmanian fruit.

All you're tasting in a Pagan Cider is juice and there is no added sugar or nasty concentrates. At Pagan Cider we like to do things a little differently, that's why we're constantly experimenting with great new flavours. What doesn't change is our commitment to using only fresh Tasmanian produce and making ciders that are clean, pure and full of flavour.

Contact name Michael Dubois
Phone 0434 251 109
Email cider@pagancider.com.au
Website www.pagancider.com.au

Pegasus Sprouts

Sprout and micro greens producer

Pegasus Sprouts has been producing sprouts and micro greens in kingston for well over a decade.
Catering to both restaurants and retailers we constantly strive to produce the best quality produce for our customers all over the state.

Contact name Sango Mitomi
Phone 03 6229 7090
Email pegasus@sproutstas.com.au

Penna Valley Produce

Contact name Maria Mitsakis
Phone 03 6265 2347
Email pennavalleyproduce@yahoo.com.au

Perfect Pastes

Contact name Sue Metzler and Greg Pitt
Phone 03 6292 1055
Email gregpitt@tassie.net.au
Website perfectpastes.southchannel.com.au

Perfecta Produce

Contact name Darren & Steve Broadby
Phone 03 6425 6999
Email info@perfecta.com.au
Website www.perfecta.com.au

Perigord Truffles

Contact name Duncan Garvey
Phone 0408 308 639
Email duncan@perigord.com.au
Website www.perigord.com.au

Petuna Pty Ltd (Petuna Seafood)

Petuna, by Peter and Una Rockliff, is proudly Tasmanian since 1949.

 

As the largest multispecies seafood provider from Tasmania, Petuna catch and supply a large range of premium and artisan seafood products including Atlantic salmon and Ocean Trout.  

Contact name Luke Freeman
Phone 03 6421 9111
Email luke.freeman@sealord.com.au
Website www.petuna.com

Pigeon Hole Cafe

We are small and very focused on using seasonal local produce for our constantly changing blackboard menu.

We use free range eggs, good quality butter, locally sourced fruit including heirloom varieties and we're proud to say, Weston Farm is the supplier of all our fresh produce! The kitchen menu is available from 8am until 3pm. For more information please visit the website.

Contact name Richard Weston
Phone 03 6236 9306
Email pigeon.hole@bigpond.com
Website pigeonholecafe.com.au

Pipers Brook Vineyard

The 2015 James Halliday Australian Wine Companion rated seven wines Outstanding; three wines listed among Australia’s ‘Best by Variety’; and a much-coveted ‘5 red stars’ winery rating.

For the team at Tasmania’s Pipers Brook Vineyard, these provide proof of the stellar quality of its premium wine portfolio.

Pipers Brook Vineyard produces an exceptional range of cool-climate still and sparkling wines that embody the terroir of the Tamar Valley region. The Cellar Door offers tastings of our Pipers Brook, Kreglinger & Ninth Island wines - all made on the estate from fruit grown on our vineyards. The Winery Café features a seasonal menu of locally sourced Tasmanian produce, perfect for a light lunch.

Contact name John Hosekn
Phone 1800 777 044
Email cellardoor@pipersbrook.com
Website kreglingerwineestates.com

Pooley Wines

Three generations of the Pooley family have built Pooley Wines into one of Tasmania's premier wine companies.

Premium cool climate Pooley wines can be sampled at our heritage-listed cellar door and vineyard at Richmond.

Contact name Kit Wilkinson
Phone 03 6260 2895
Email kit@pooleywines.com.au
Website www.pooleywines.com.au

Premium Fresh Tasmania Pty Ltd

Premium Fresh Tasmania is based on the picturesque North West Coast of Tasmania and boasts some of the best soil and growing conditions in the Southern Hemisphere.

With a customer focus second to none and an ability to meet and exceed expectations the company has expanded its range in recent years and has a diverse selection of vegetables including carrots, onions, shallots, echalions, swedes, beetroot, turnips, broccoli, Brussels sprouts, spinach, coriander, rhubarb and leeks.

With plans firmly in place for the first asparagus harvest next year our innovative company will continue to expand and thrive through listening to customer requirements and having the drive and determination to be the best in the industry.

Contact name Jim Ertler
Phone 03 6498 8801
Email Jim.Ertler@premiumfresh.com.au
Website www.premiumfresh.com.au

Preolenna Chestnuts

Contact name Colleen Dibley
Phone 03 6445 9161
Email cdibley@tassie.net.au

Providence Vineyards

Providence Vineyards is Tasmania's oldest productive vineyard, established in 1956 by French engineer, Jean Miguet.

It produces premium quality Chardonnay, Pinot Noir, Reisling, and Verjuice. The vineyard at Lalla offers cellar-door sales by appointment of its own labels - Providence and Miguet Reserve - as well as selected wines from other Tasmanian producers. Providence exports but focus is on the domestic market.

Contact name Stuart Bryce
Phone 03 6395 2088
Email stuart@providence.com.au
Website www.providence.com.au

Providore Island Tasmania

Vintage Tasmania will be the complete book of Tasmanian wine.

Contact name Tony Walker
Phone 03 6328 1555
Email tony.walker@y7mail.com

Pure Foods Eggs Pty Ltd

Since incorporating in 1988, Pure Foods Eggs has since expanded to become Tasmania’s premier egg producer, marketer and distributor. The company directly employs around 50 Tasmanians.

As a major supplier to significant retail
outlets such as Coles, Woolworths and IGA.
We know the importance of growing long lasting
relationships with everyone along
our supply chain and also, ultimately, you the
consumer. That’s why, in all our practices, we
subscribe to Corporate Social Responsibility
in the marketplace, workplace, environment
and the community.
Pure foods eggs are 100% quality guaranteed.

Contact name Tim Russell-Jarvie
Phone 0458 020 040
Email trusselljarvie@purefoods.com.au
Website www.purefoods.com.au

Pyengana Dairy Company

The Pyengana Dairy Company makes award-winning, traditional cheeses, in Pyengana, north east Tasmania.

Come and sample our world famous farmhouse Cheddar Cheese and while you are there our Holy Cow! cafe is open for meals and snacks, home-made produce, wonderful fresh milk and delectable ice-cream, fresh from the farm to your plate, 7 days a week.

Contact name Lyndall Healey
Phone 03 6373 6157
Email shop@pyenganadairy.com.au
Website www.pyengandairy.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

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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

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