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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

Partner Connections FFA stand

Tasmania on show at top trade exhibition

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

Edition 194_SparklingWine

Sparkling future for Tassie wines

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

Edition 194_Crayfish

Acclaim for Flinders food fest

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

Finally…recipe by popular demand

We have been inundated with requests for the recipe for Ana Pimenta’s Beef Tartare. It featured on our recent King Island video where chef Tetsuya Wakuda and Ray Martin went searching for the world’s best beef and discovered Ana and husband Tom who run a cattle property and farms tours.

Here it is, enjoy!

Ingredients for Ana’s Beef Tartare:

  • 250g flat iron steak (from oyster blade)
  • garlic
  • olive oil
  • King Island blue cheese (just a little)
  • mayo (Ana makes her own - 1 egg, extra virgin olive oil, 1tsp sugar, pinch of salt and pepper and white balsamic vinegar)
  • lemon
  • 4 cos lettuce
  • 4 quail eggs


Blue mayo: Mix mayo and blue cheese (at room temperature) to a paste consistency. 

Beef: Firstly, roast some whole garlic covered in olive oil in the oven until soft and slightly brown. Once roasted, peel garlic and keep along with the olive oil for later (these will be used to season the meat). Beef should be from your butcher and very fresh. One hour before serving cut the beef into very small cubes of about 0.5cm only (it helps if meat is very cold). To season the beef gently mix the olive oil and roasted garlic, salt and pepper and a splash of lemon juice.

Quail eggs: In gently boiling water cook the eggs for 2 min (time it) then put them straight in icy water. Peel them very carefully (the yolk will be runny).

Assembly: On top of the lettuce put a tsp of blue mayo, add beef on top of the mayo, then open quail egg.                                                                                                                                                                   
As with any recipe, taste at every step to see if it needs more salt, pepper or any other ingredients.                   
Enjoy with a glass of Tasmanian Pinot.                                                                                                                  

Footnote: Congratulations to Ana who was selected as one of three Tasmanian finalists in the prestigious AgriFutures Rural Women’s Award.

View our video on Tetsuya and Ray’s visit to Ana and Tom’s beef property:

Video still - placeholder
Watch video on YouTube

3 May 2018, Edition 194

Edition 193_SullivansCove

Our whisky is world’s best again

A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.

11 April 2018, Edition 193

Edition 193_Hops

Brewers descend on Bushy Park

The world’s boutique brewers descended on the small village of Bushy Park for the annual hop harvest as the thirst for craft beer continues to explode.

11 April 2018, Edition 193

Edition 193_GovtHouse

Historic harvest at Government House

Tasmania’s grape harvest is in full swing, and this year the state’s thriving wine industry has a new player on the block – Government House. In a historic event, the first grapes grown in the stately gardens of Hobart’s Government House have been plucked off the vines.

11 April 2018, Edition 193

Edition 192_Map

State battles fruit fly threat

Tasmania’s biosecurity status, described as globally unique, faced its gravest challenge in decades after an incursion by Queensland fruit fly.

8 March 2018, Edition 192

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Latest news

Tasmania's Stories Edition 194

Edition 194_GraingerFuchsTT

The May edition of Tasmania’s Stories begins with the news that a landmark $700 million contract has been inked for two new Bass Strait Ferries. Please enjoy your May newsletter.

11 May 2018, Edition 194

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