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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 201_TasteOfTas

Festive fun begins with birthday bash

Tasmania is gearing up for a summer of festivities, spear-headed by an iconic event which is ready to celebrate a milestone birthday – with a new look.

11 December 2018, Edition 201

Edition 201_SteveKons

‘Tasting’ a whisky world record

A treat is on the way for connoisseurs of the golden tipple, with the world’s largest whisky tasting room, planned for Tasmania’s north west.

11 December 2018, Edition 201

Edition 201_Arras

What a year!

It’s been a great year for Tasmania. David Attenborough showcased our stunning island to a global audience of millions, a deal was struck for new Bass Strait ferries, while our whisky and wine shone on the world stage… and that’s just the start.

11 December 2018, Edition 201

Coffee Liqueur warms Xmas spirits

A new boutique beverage will have coffee and spirits lovers rejoicing. Two of Tasmania’s top artisan producers have collaborated to bring a premium coffee liqueur to the market just in time for some festive cheer. Hellfire Bluff Distillery, based at Boomer Bay, and Hobart speciality coffee roaster, Zimmah Coffee, created the delicious tipple. Ruby Daly of Hellfire Bluff Distillery said: “We were so excited for the opportunity to work with another great Tasmanian brand to expand our range of locally produced spirits, and create a new premium product for our customers, here and throughout Australia.” She added Zimmah chose to use the ‘Son of a Gun’ blend – a full-bodied mix of Colombian, Guatemalan and Ethiopian beans – to deliver delicious flavours with rich and bold caramel and milk chocolate notes. Hellfire Coffee Liqueur is available at Salamanca market and other boutique liquor stores.

7 December 2018, Edition 201

Salad days for Houston’s Farm

Another tick of confidence for Tasmania’s booming agricultural sector, with Houston’s Farm unveiling a new $5.8 million facility in the south of the state. The leading salad producer has just opened a new state-of-the-art, custom built, baby leaf production centre at its Forcett farm. The 80-hectare production unit will underpin growth in the company’s national supermarket supply contracts. Houston’s Farm, which was represented at the recent State Government trade mission to Asia, is seeking to expand export markets to Hong Kong, and this new facility is central to those plans. The new facility will also create 15 full time jobs. Houston’s has been creating innovative products for almost 30 years and has pioneered many practices and techniques that now see Tasmanian salads on shop shelves across Australia.

7 December 2018, Edition 201

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

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Tassie Kangaroos bounce into history

Edition 201_TasKanga

No Christmas rest for the stars of Tasmania’s first AFL team – The North Melbourne Tassie Kangaroos – with training in full swing as they get ready to create history in the New Year.

11 December 2018, Edition 201

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