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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 191_Lawrenny

Lawrenny infuses spirits with place

The Mace family at Ouse has given new scale to the concept of using colonial built heritage to market Tasmanian single-malt whisky.

8 February 2018, Edition 191

Tetsuya’s tops nation again

Tetsuya’s, the Sydney restaurant owned by Tasmania's Brand Ambassador, Tetsuya Wakuda, AO, has been named 2017 Restaurant of the Year at the National Savour Australia Restaurant & Catering Hostplus Awards for Excellence in Melbourne. It was the fourth time the Japanese-born Australian master chef has taken the award's top gong. He said: “I’m very grateful, of course - it’s a real privilege, from the bottom of my heart. But it’s not me. It’s my staff. I congratulate my staff. The team won this, not me.” Restaurant critic Simon Thomsen said: “Tetsuya is the epitome of the Japanese concept of takumi - craftsmanship. He’s always stayed true to his standards; his Japanese sense of excellence.” Tetsuya has remained at the pinnacle of his profession for 25 years, earning comparisons with tennis great Roger Federer. His Singapore restaurant, Waku Ghin, was awarded two stars in the 2017 Michelin Guide, Singapore, making him the first Australian chef to have two Michelin stars. "There's no such thing as perfection," the great chef said. “But we try to be close.”

8 February 2018, Edition 191

Edition 190_Duval-Leroy

Sparklers reach 'champagne level'

When sparkling wine expert Tyson Stelzer lined up Tasmanian offerings with champagne at an Effervescence dinner in November, he had an heroic tale to tell.

5 December 2017, Edition 190

Edition 190_Phillips

Food story has been a Tassie epic

Brand Tasmania's long-serving Food and Wine Writer, Graeme Phillips, taps out his final story for our newsletter: serving up a 37-year Tasmanian gastronomic saga.

5 December 2017, Edition 190

Riesling stars in Halliday list

Ten of Australia's top 100 wines are Tasmanian, according to guru James Halliday, and one of the stars of his 2017 listing was a Devil's Corner 2016 Riesling awarded 97 points despite being in an under-$20 category. Brown Brothers Chief Executive, Ross Brown, said: “We bought our Tasmanian vineyards and wineries in 2010 because we ... wanted to have access to cool-climate-grown grapes and wine varieties such as pinot noir, riesling and pinot grigio that grow so well in Tasmania. We have found Brand Tasmania to be far stronger than we had anticipated. People are now looking for lively and refreshing wines and this exceptional Devil’s Corner 2016 Riesling superbly personifies the crisp minerality and the clean, green image that Tasmania is so known for.” Earlier, Tasmania winery Heemskerk won the James Halliday Trophy for Best Pinot Noir at the 2017 Royal Melbourne Wine Awards for its 2016 vintage. The Jimmy Watson Memorial Trophy for Best Young Red Wine was awarded to Turkey Flat Vineyards in the Barossa Valley for its 2016 Grenache, the first time a wine of that variety has taken out the award.

5 December 2017, Edition 190

Boag lionises Tassie water

Pioneer Tasmanian brand-builder James Boag & Sons has launched a new multi-channel advertising campaign using the State's quality water as its central theme. Promoting James Boag Premium beer, the Born of Tasmanian Waters campaign devised by the Host/Havas agency, sets out to show that some of life's most extraordinary and fantastic components are found in Tasmania, with pure water as their common element. Without it, they wouldn't exist. A spokesman for Lion, owner of the Launceston Brewery, said: "James Boag has been brewing its beers continuously and exclusively in Tasmania since 1888, and it's our Tasmanian provenance that makes our beers truly special and unique among other premium beers. Of all the natural riches Tasmania offers, its pure water is the most special — so many remarkable and renowned things are born of it — and we are excited about our new campaign that highlights the quality of the water that goes into our beers". The campaign rolled out nationally in time for James Boag Premium's major sponsorship of the Melbourne Cup racing carnival.

5 December 2017, Edition 190

Spanish glory for local cider

Willie Smith's is basking in the glory of its inaugural international award. The Huon Valley business's limited-edition Somerset Redstreak Single Varietal cider won its class at the Spanish Cider Awards in November. The competition, in Hernani, near San Sebastian, was judged by an international committee of renowned cider tasters from the United States, Britain, Germany, France and Italy. Willie Smith's co-owner Sam Reid said: "It’s a massive thrill to be selected as Best Traditional English Cider at a European awards competition. In Australia we’ve got a bit of a tradition at beating the English at their own game and, so, it’s nice to be able to do this in cider now too!" Willie Smith's was the only Australian product to collect a trophy at the event.

5 December 2017, Edition 190

Edition 190_PieVan

'Tazzy' pies a hit in Bonn

When Australian visitors to Bonn, Germany, feel a craving for a hot meat pie, help is at hand: Tasmanian Gareth Patterson's Tazzy Food Truck is doing a roaring trade in meat pies and other treats from Down Under. "We offer the best out of Australia," Mr Patterson, formerly of Hobart, said. "Try our handmade gourmet pies and be delighted. Fresh baked, delicious and hot ... smash one down! Fair Dinkum good!" Former Australian Deputy Prime Minister, Tim Fischer, took up the invitation in November. “It was uplifting and energising to enjoy great Tazzy Food on the left bank of the Rhine in Bonn,” Mr Fischer said. The van is one of several offering locals and visitors lunch, dinner, drinks and coffee options on the former West German capital's busy Kennedyallee. There was a queue at the Tazzy Food Truck at the time of Mr Fischer's visit. “As a former Trade Minister, I was delighted to indulge and to spread the word about Tasmania and Australia — something I have been doing since 1996 when I had to eat a Tasmanian oyster in Tokyo at 6am at a key fish market.” Mr Fischer was in Bonn in his new role as Chairman of Crop Trust, an international organisation dedicated to safeguarding the world's crop biodiversity.

Image courtesy of Weekly Times Now

5 December 2017, Edition 190

Chromy named tourism champion

Tasmanian tourism titan, Josef Chromy, OAM, was inducted as a Tasmanian Tourism Champion at the Tasmanian Tourism Awards in November. He was recognised for his contribution to the State’s tourism industry and on-going investment in accommodation projects. The CEO of the Tourism Industry Council Tasmania, Luke Martin, said “Joe’s impact on the wine industry in Tasmania is nothing short of remarkable. Throughout the '90s he purchased, cultivated and on-sold vineyards throughout the Tamar Valley that are now home to some of Tasmania’s most celebrated labels. His signature wine label and wine centre ... is among the finest wineries in Australia and has established a truly iconic wine experience on the doorstep to Launceston. Joe’s impact on the tourism industry in Launceston is unrivalled.” Josef Chromy Wines also won a gold medal in the awards' Tourism Wineries, Distilleries and Breweries category. Port Arthur Historic Site was judged top Major Tourist Attraction.

5 December 2017, Edition 190

Insect farmer's flavour focus

Louise Morris, a Tasmanian insect farmer, believes insects can play an important role in feeding a growing global population but cautions about how insect protein is produced. "What they eat impacts so much on how much greenhouse gas impact, how much water went into that," Ms Morris told the ABC. "If you're essentially feeding them chicken food … you're not really making a huge impact [on the environment]." Ms Morris, who co-founded the Insect Protein Association of Australia, farms crickets, mealworms and Queensland wood cockroaches in northern Tasmania. She uses vegetable waste from local farms to feed her insects and said feeding insects different vegetables can affect their taste. "We're really focused with a few restaurants who are wanting to work with our insects … on bespoke insect flavours," she said. "It's creating a whole new income stream, employment opportunities and a product which really is 'brand Tasmania', because we are closed-looping it." According to some research about 80 per cent of the world's people consume insects as part of their regular diet. Ms Morris aims to have her insects on Tasmanian dinner plates in 2018.

5 December 2017, Edition 190

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Tasmania's Stories Edition 191

Edition 191_Campus

Launceston taking the lead in the race to be Australia's "smartest city" is the top story in your first Tasmania's Stories newsletter of 2018.  I hope you find lots to interest you in your latest edition of Tasmania's Stories.

15 February 2018, Edition 191

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