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Food and beverage partners

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R Stephens Tasmanian Honey

R Stephens Apiarists Pty Ltd at Mole Creek, near Deloraine, makes Australia’s best Leatherwood honey, and also produces clover and blackberry honey.

This delicious honey is packed in liquid, creamed and candied form and is available throughout Tasmania, mainland states and is exported to the U.S.A.  B’Qual accredited which includes HCAAP principles.  Leatherwood Honey has organic accreditation.  The oldest beekeeping enterprise in Tasmania producing and packing honey for over 90 years.

 

Contact name Ian Stephens
Phone 03 6363 1170
Email busybees@leatherwoodhoney.com.au
Website www.leatherwoodhoney.com.au

Ralph’s Tasmanian Seafood

For more than 15 years, Ralph’s Tasmanian Seafood has been catching wild Blacklip and Greenlip Abalone in the pristine waters of the Southern Ocean and exporting the seafood to China and the world.

Ralph’s Tasmanian Seafood has grown to become the world’s largest supplier of live abalone caught in the wild.

Ralph’s Tasmanian Seafood is recognised in the Chinese marketplace as a reliable, proven supplier. Its seafood is sought after because of its consistent and distinct taste.

The abalone and southern rock lobster supplied by Ralph’s Seafood come from the unpolluted waters of the most remote southern coastline of Australia – a protected and well-regulated ocean environment that assures a premium quality product for discerning consumers.

Contact name Ralph Caccavo
Phone 03 6267 9658
Website www.ralphstasmanianseafood.com.au

Rannoch Farm

Contact name Bruce Wiggins
Phone 03 6250 2387
Email rannoch@iprimus.com.au

Real Beef

We have made it our mission to deliver export quality grass fed beef to the plates of everyday Tasmanians at an affordable price.

Our Angus cattle roam the hills and flatlands of the West Tamar enjoying high quality feed in a natural environment. The cattle are only fed what we grow on our farms with no artificial growth stimulants or antibiotics. We also grow our animals out until they are 24 to 30 months old to insure that we get full marbling in our beef. This ensures that the full flavour of the beef is able to develop naturally over time giving us the best possible restaurant quality beef at home.

It is our belief that happy animals make for the best possible beef and as such we go to extreme lengths to ensure the harvest process is completed in the most humane way possible. Our stock are kept calm and relaxed which guarantees tenderness, they are harvested through a licensed facility, and are processed in a licensed butchery.

After being correctly hung and dry aged to improve taste, our team of award winning local butchers take great time and effort to present you with beef cuts that look and taste great. It is then ready for pickup at Harvest Launceston Community Farmers’ Market or for a small delivery charge can be delivery direct to your door…it is your choice!

When you support Real Beef you are buying high quality local produce that comes direct from the farm to your plate. This ensures that our farms will be here today and into the future delivering quality products to our local community.

Contact name Bjarke Pedersen
Phone 03 6394 4936
Email bjarke@realbeef.com.au
Website www.realbeef.com.au

Red Brick Road

At Red Brick Road we handcraft drinks from local ingredients, with no artificial flavours, based on traditional processes.

Our ciders and perries are made with plenty of innovation and experimentation, such as hops, unusual yeast, and heirloom Tassie apple varieties. All of our ciders and perries are sugar-free, unpasteurised, unfiltered and made only from natural fermentation processes.

With a combined 40+ years experience in the drinks industry, working everywhere from Champagne to Wagga Wagga, we take our cidermaking seriously so all that’s left for everyone else to do is have fun and enjoy our ciders.

With this in mind, we operate a hole-in-the-wall Ciderhouse in the heart of Launceston. Whilst talking about and selling our ciders is a focus, we also want it to be a fun place for regulars and tourists alike to experience the amazing range of craft Tasmanian products, including local food, other local ciders, mead, wine, beer, and whisky. Or just hang out and have a drink, listen to music, play a board game or meet friends.

Contact name Corey Baker
Phone 03 6334 8915
Email hello@redbrickroadcider.com.au
Website www.redbrickroadcider.com.au

Red Cow Dairies

Artisan Hand Crafted Beautiful Cheeses from our unique grass feed Aussie Red Cows

Red Cow Dairies grows the greenest grass from the beautiful environment of Tasmania's North West Coast. All our cows graze on fresh pasture daily which makes the purest milk rich in flavour . Our milk is hand crafted into unique farm house cheeses . Fresh morning milk is transported to our cheese factory on our farm daily & crafted into our delicious fresh cheese & mature cheddars. Our cheese taste like cheese used to & are based on Traditional European recipes that taste amazing . Our cheese are made to order.

We farm biologically which means we work Roth nature , nurturing our soil & natural soil biology. We use homeopathic remedies for the better health of our cows . Our calves drag Roth their natural mother & graze with the milking herd. Red Cow Dairies keeps all our male & females calves on our farm. Our philosophy is to be connected to nature with our sensitive farming practices & understanding nature. We bring our cheeses to you with love & nurture .

Contact name Red Cow Dairies
Phone 0439 366 349
Email info@redcowdairies.com.au
Website www.redcowdairies.com.au

Red Rock Lobster Pty Ltd

Selling premium southern rock lobster (Jasus edwardsii) into the domestic Australian market and specialising in the Asian market since 1990.

Contact name Ashton Marshall
Phone 03 6452 1878
Email ash@redrocklobster.com.au

Red Sails Ciders

Red Sails grows cider apples and produces English and French style ciders and perry from estate grown heritage fruit on the shores of the D'Entrecasteaux Chanel.

Our ciders have won Silver Medals at the Australian Cider Awards in 2012 &2013.

Contact name Lynne Uptin
Phone 03 6292 1685
Email lynne@redsails.com.au
Website www.redsails.com.au

Redlands Distillery

People are fast discovering the exceptional quality of whisky coming from this small island. Whether it be the pristine water ways or fresh air Tasmania is fast becoming renowned for their award winning ‘Water of Life’.

Redlands Distillery is located in Dysart House, Kempton, in an 1840s colonial inn. 

The cellar door offers a wide variety of tastings of both Redlands Distillery products and other Tasmanian and Australian boutique spirits.

Contact name Robbie Gilligan
Phone (03) 6259 3058.
Email info@redlandsdistillery.com.au
Website www.redlandsdistillery.com.au

Reid Fruits

Reid Fruits, an established producer and exporter of quality apples, is pioneering an Australian export industry based on new varieties of Japanese cherries. Growing trials have been successful and simulated export exercises indicate a bright future for the new industry.

Contact name Tim Reid
Phone 03 6261 5620
Email timreid@reidfruits.com.au
Website www.reidfruits.com.au

Rhu Bru Pty Ltd

Contact name Holger Ostersen
Phone + 61 3 6352 5733
Email holger@rhubru.com.au
Website www.rhubru.com.au

Rhuby

The Eccentric Chocolatier is the maker of Rhuby Delights and Rhuby Creations, a unique range of Tasmanian freeze dried fruits and vegetables coated in Dark Chocolates.

Rhuby Innovations Pty Ltd trading as Rhuby was launched in May 2015 as the result of the creator Malcolm Ryan, The Eccentric Chocolatier, who had a light bulb moment to make Rhubarb new again. The business has morphed from Rhuby Delights to include Rhuby Creations and now Rhuby Veg is hitting the marketplace. Watch this space.

All Rhuby products are Dairy, Gluten and Nut free and free of all artificial colours flavours and preservatives. All fruits and vegetables are of the highest quality and sourced from Tasmanian growers that have a soft footprint on this wonderful patch we call Tasmania.

Contact name Malcolm Ryan
Phone 0407822411
Email malcolm@rhubydelights.com.au
Website www.rhubydelights.com.au

Robbins Island Wagyu

The Hammond brothers have been selectively breeding Japanese Full-Blood Wagyu on Robbins Island since the early 1990s.

Situated on the North Western tip of Tasmania, the prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones, all while breathing the cleanest air in the world. During the annual muster, bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.

Featuring impressive Marble Scores of up to 7 and above, the taste signature is a superb combination of specific Wagyu genetics, regional pasture influences and a pristine environment. This guarantees Robbins Island Wagyu to be some of the most natural and best tasting beef in the world.

 In Japanese, the concept of WA 和 from WAGYU translates to balance or peace. From Robbins Island, Tasmania, a unique taste – in harmony with nature.

Contact name John Hammond
Phone 03 6456 6213
Email info@robinsislandwagyu.com.au
Website www.robbinsislandwagyu.com.au

Ross Garlic

We grow garlic using water conservation methods. Herbicides, pesticides and fungicides are not used to grow the product.

The garlic is grown on the foothills of Mt Augusta on 'LEWISHAM', a wool growing property in the Tasmaniam Midlands. We manage disease by using slow rotations, and so do not require the use of fungicides or pesticides. Additionally this promotes soil health.
Our aim is to produce garlic of excellent quality and over the next few years to launch into processed garlic, peeled and frozen and freeze dried. We would like to supply local markets, and possibly interstate with processed garlic.

We are new so have to develop a website and marketing of the product.

Contact name Rae Young
Phone 0499 049 579
Email Raeyoung1@bigpond.com
Website www.facebook.com/RossGarlic

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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