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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 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

Edition 196_Lubiana

World’s best – again

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

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Latest news

Reinventing Devonport

Edition 197_Devonport

The transformation of Devonport is underway, with the first stage of a massive $250 million urban renewal project ready for its official opening.

13 August 2018, Edition 197

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