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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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Tasmania's Stories Edition 198

Edition 198_PrinceOfWales

Momentum grows for a special defence precinct. Please enjoy your September newsletter.

16 September 2018, Edition 198

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