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Food and beverage partners

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Shellfish Culture Ltd

Sheelfish Culture is an oyster hatchery with operations in Tasmania and South Australia.

We sell oyster seed in Tasmania, SA, NSW and the Asia-Pacific region. Our unique product and competitive advantage is the triploid oyster. 

Contact name Kerry Wells
Phone 03 6248 9441
Email info@shellfishculture.com.au
Website www.shellfishculture.com.au

Shima Wasabi Pty Ltd

Shima Wasabi is a small and innovative food producing company located in northwest Tasmania. The company grows and markets pure Japanese wasabi (Wasabia japonica) and currently supplies over 80 of Australia’s leading restaurants with premium grade fresh wasabi products every week of the year.

Shima Wasabi also produces 100% pure wasabi spices for food manufacturers. These concentrated spices are used by customers in Australia, Asia and Europe in an ever-expanding range of food products including Ashgrove Cheese’s famous Wild Wasabi Cheese and Brand Tasmania Ambassador Tetsuya Wakuda’s Tasmanian Wasabi Mustard.

In 2013 Shima Wasabi launched a Pure Wasabi Powder for retail sale to home food enthusiasts, making it one of the very few companies worldwide able to offer 100% pure, authentic wasabi for home use.

Shima Wasabi produces all its wasabi on their own farm in the pristine Tasmanian environment. Using rainwater captured on site and fed via a unique hydroponic production system, the business’ fresh wasabi is said to rival the very best wasabi produced in Japan.

In 2012 the company invested $1.5 million in a new state-of-the-art climate-controlled shadehouse, tripling its production capacity and making Shima Wasabi the largest producer of authentic Japanese wasabi in the southern hemisphere.

Shima Wasabi was named Australian Micro Business of the Year 2012 at the Telstra Australian Business Awards and also was awarded the prestigious ABC Delicious Magazine award for best Australian food product “From the Earth” in 2011.

Contact name Stephen Welsh
Phone 0488 556 678
Email info@shimawasabi.com.au
Website www.shimawasabi.com.au

Simplot Australia

Contact name Nick Roden-Smith
Phone 02 9741 2872
Email nick.rodensmith@simplot.com.au
Website www.simplot.com.au


We’re a team of export specialists that brings Australia’s finest seafood products to the world.

Soareast was founded by Managing Director, Cindy Yuan, in 1999. We started by exporting rock lobster, and quickly expanded into many other seafoods including Greenlip and Blacklip Abalone, Eel, and Pacific Oyster.

Our strength is our unique, long term approach to business. Our customers are our partners. They trust us to provide the highest quality products at the best prices.

It’s this approach which has allowed us to create the premier Asian distribution network for seafood. Soareast can sell and deliver the largest variety of seafood to a vast network of customers.

Contact name Cindy Yuan
Phone 0438 369 688
Email mail@soareast.com.au
Website www.soareast.com.au/about/index.html

Southern Sky Dairy

Contact name Hajo and Petra Tanck
Phone 03 6344 7813
Email southernskydairy@gmail.com
Website www.facebook.com/southernskydairy

Speckle pies

We are a new business selling 100% tasmanian produce in our pies, using only the best quality tasmanian products available

Speckle pies is a new business, Kim and Geoff jones breed speckle park cattle on their farm in lower Barrington Tasmania, we are currently in the process of building a commercial kitchen on our farm premises where all our pies will be made using all local ingredients from our farm and other farms around the north west of Tasmania. In our packaging we would like to use the logo and Tasmania on the bottom of our packaging to let all our customers know that our product is Tasmanian. Our pies are Honey Whiskey beef pie, Speckle park Beef, Pork and Apple Cider, chicken ,Tarragon and Wholegrain Mustard
We will be using the whiskey from hellyer, Honey from mole creek, apple cider from Spreyton fresh, pork from Mount Gnonnom farm, chicken from Nichols and beef from our farm.

Phone 0417 396 066
Email specklepies@gmail.com

Spring Bay Distillery

Single Malt Whisky Distillery on Tasmania's East Coast

Spring Bay Distillery is a craft whisky distillery located at Spring Bay on Tasmania's East Coast. The distillery specialises in hand crafted single cask single malt whisky using locally sourced rainwater that is soft and sweet. Using Tasmanian barley, local rainwater and influenced by its coastal environment the whisky is uniquely Tasmanian.

Contact name Cam Brett
Phone 0417 351 663
Email cam@springbaydistillery.com.au
Website www.Springbaydistillery.com.au

Spring Bay Seafoods Pty Ltd

Spring Bay Seafoods produces, processes and markets blue mussels, scallops, abalone and Pacific oysters that are sought after by connoisseurs of fine food from around the world.

The company's blue mussels and most of its scallops are produced in its 3,500 hectare marine farm, which lies four miles offshore in pristine, sheltered waters adjacent to Tasmanias Maria Island National Park. This unique facility, which is the largest sub-surface marine farm in Australia, is perfectly positioned to take full advantage of strong cold local currents, providing exceptional conditions to produce a range of mussels and scallops that are considered by many culinary experts to be the best in the world.

Spring Bay has recently become the first company in Australia to market clean shaven mussels. The company has installed an innovative system at its state-of-the-art processing facility in Triabunna that removes the beard and leaves the mussel looking well groomed and ready for the pot.

Contact name Phil Lamb
Phone 03 6257 3614
Email plamb@springbayseafoods.com.au
Website www.springbayseafoods.com.au

Spring Vale Vineyards

We are a small 5th generation family owned vineyard since 1875, located in Cranbrook on Tasmania's stunning Freycinet Coast.

At Spring Vale, our grapes are grown with an in depth knowledge of our local terroir.  Intimate attention to quality and flavour, allows us to produce premium, award-winning wines at our on-site winery.

Our cool-climate wines are grown and made on-site here in Cranbrook, on Tasmania's stunning Freycinet Coast.

The Freycinet Coast is the driest part of the state, with an average annual rainfall of 550mm. Warm days and cool nights are a result of this climate and ideal for slow ripening and excellent flavour development. The soil at Spring Vale is mostly a fertile clay loam, with the subsoil varying from porous friable loam with rock to medium-heavy clay. 


Contact name Tim Lyne
Phone 03 6257 8208
Email tim@springvalewines.com
Website www.springvalewines.com

Stanley Fish

Contact name Barry Charles
Phone 03 6458 1153
Email stanleyfish@craigmostyn.com.au
Website www.craigmostyn.com.au

Stefano Lubiana Wines Pty Ltd

Stefano Lubiana Wines is a vertically integrated company that strives for continual excellence in making handcrafted, cool-climate wines in the Super Premium class.

Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Pinot Noir and Merlot grapes are grown without insecticides or artificial fertilisers. Strict focus on quality ensures return custom.

Contact name Steve Lubiana
Phone 03 6263 7457
Email wine@slw.com.au
Website www.slw.com.au

Stoney Rise Wine Company

Contact name Joe Holyman
Phone 03 6394 3678
Email info@stoneyrise.com
Website www.stoneyrise.com

Strait Brands Pty Ltd

Tamar Valley-based producer of international award winning spirits since 2006 with flagship brands Strait Vodka, Strait Dry Gin and Strait Tasmanian Sloe Gin.

Strait Brands launched as the only specific premium white spirits producer in Tasmania, in 2006, with Strait Vodka and Strait Dry Gin.
The business introduced Strait Tasmanian Native Pepperberry Vodka (2006), Strait Tasmanian Lemon Vodka (2008) and Strait Twenty, a range of four hibiscus-based spirits at 20% abv (2008) - for the Chinese female market - and Strait Tasmanian Sloe Gin (2010).
It has exported to China, and sponsored six Business Council of Australia events at the Beijing Olympics, attended by 3,000 guests, and has also sold into Vietnam, Indonesia and Russia.
Strait Brands’ business is built on partnerships with Tasmanian growers of fruit, nuts and other produce and it recently launched Strait Tasmanian Hazelnut Gin, a world’s first.
The company is building a new, high volume production facility at York Town, the third oldest settlement in Australia, at the source of the soft spring water used in its spirits.

Contact name Philip Ridyard
Phone 0418 318 000
Email philip@straitbrands.com
Website www.facebook.com/straitvodka

Sugarloaf Ridge

Contact name Julian Colvile
Phone 0422 247 992
Email info@sugarloafridge.com
Website www.sugarloafridge.com.au

Sullivans Cove Whisky

Sullivans Cove is the leading Tasmanian whisky and was recently named the world's best single malt whisky at the World Whiskies Awards in London.

Sullivans Cove produces a quintessential small batch luxury whisky, made by traditional methods using only Tasmanian ingredients and the whisky is not chill filtered nor are any flavours or colours added. Each barrel is bottled individually to capture subtle variances that occur from barrel to barrel and the result is one of the best new whiskies on the market – inspired by nature and distilled with conviction. Sullivans Cove Whisky is heavily in demand and product is supplied on allocation, please contact the distillery for further details.

Contact name Patrick Maguire or Bert Cason
Phone 03 6248 5399
Email office@sullivanscovewhisky.com
Website www.sullivanscovewhisky.com

Summerlea Farm Tasmania

A family run Tasmanian business, we grow premium Angus cattle that's 100% grass fed, free from hormones and antibiotics. Ethical, traceable, sustainable beef.

Our farm at North Lilydale produces high quality Angus beef that is 100% grass fed and free from antibiotics or growth hormones. Summerlea Farm cows are born and raised exclusively on our property giving our customers peace of mind about the traceability of their food. We provide our cows with a quiet, low stress environment to produce a quality product. The herd is deliberately kept on the small size, so there's plenty of room to move. We love where we live and are proud of what we do. We work hard to respect and care for the land for generations to come. We're investing in land management practices to preserve our river system and regenerate vegetation for shelter and habitat. We are committed to ethical, traceable and sustainable farming and are accredited producers in two national quality assurance programs (Meat Standards Australia and Greenham's "Never Ever").

Contact name Elizabeth Mahnken
Phone 0419 378 949
Email summerleafarmtas@outlook.com
Website www.summerleafarmtasmania.com


Contact name George and Sharon Smith
Phone 0429 161 220
Email info@sweet-as.com.au
Website www.sweet-as.com.au

Swinging Gate Vineyard

'The gates are swinging again’ After a period of 15 years the vineyard has reopened with a new identity and we can again sample the complex wines from vines that were planted over 30 years ago.

The vines at Swinging Gate Vineyard have a honoured history in Tasmania’s premium wine growing region. Having been planted in the last millennium, some of the most iconic names in Tasmanian viticulture have tended to the Development of the vines.

A variety of exclusive wines showcasing the best in Tasmania’s Pinot Noir, Sauvignon Blanc, Frontignac, and Pinot Gris, all created with passion and pride. With rich earth, clean air and cool climate, the Northern wine district of Tasmania has produced exclusive world class champion wines that only a select few people ever have the privilege of experiencing.

Swing Gates Vineyard invites you to share our lifestyle and passion at our cellar door and day spa – taste, experience, relax – you are one of the privileged few.

Contact name Doug cox
Phone 0419 599 710
Email swinginggatewine@gmail.com
Website www.swinginggatewines.com.au

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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