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Food and beverage partners

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Valhalla Icecream

Contact name Luke Atkins
Phone 03 6228 0809
Email enquiries@valhallaicecream.com.au
Website www.valhallaicecream.com.au

Van Dieman Brewing

Van Dieman Brewing began as a leap of faith by founder Will Tatchell in 2007.

That was when Will departed Tasmania to take up a brewing job at Guinness in Ireland. Unfortunately, it didn’t quite turn out as planned. While traveling through Nepal with his dad, Will found out that the job had gone. He continued on to the UK undaunted, sending emails to more than 100 breweries. He ended up in a brewery at Milton, in the university city of Cambridge.

Having immersed himself in the British brewing industry, Will returned to Tasmania a few years later armed with skills, knowledge and experience – everything he needed to establish his own Tasmanian Brewery company: Van Dieman Brewing.

Today, Van Diemen Brewing is based just outside the historic northern town of Evandale. Its state-of-the-art brewery is surrounded by English oak trees over 100 years old, as well as rolling paddocks that produce beef, lamb and, occasionally, beer-fed pork. Will’s commitment to excellence, combined with traditional ale recipes and only the finest natural ingredients – no additives or preservatives – means great Tasmanian beer.

Contact name Will Tatchell
Phone 03 6391 9035
Email info@vandiemanbrewing.com.au
Website www.vandiemanbrewing.com.au

Van Diemens Land Creamery

Premium Tasmanian Ice Cream, Gelato and Sorbets using locally sourced Tasmanian produce. Visit our Elizabeth Town cafe for coffee, homemade pancakes and light lunch or our Hobart punt on Constitution Dock.

Van Diemens Land Creamery has always believed in producing artisan ice cream using as little additives and preservatives as possible without sacrificing the amazing texture and consistency of smooth, creamy ice cream. With over 50 flavours, Van Diemens Land Creamery proudly uses local produce to ensure their ice cream is as Tasmanian as possible – from local berries and leatherwood honey to Tasmanian peanut butter, olive oil and pepperberries, not to mention home-grown lemons from their property to make the refreshing lemon sorbet.

You can buy Van Diemens Land Creamery ice cream and gelato in three different ways:

  • Enjoy a large selection of flavours straight into a cup or cone from various scoop outlets;
  • Take home 500mL or 1L tubs from selected outlets to share with the family; or
  • Sample our ice cream paired with delicious desserts at some of Tasmania’s finest cafes and restaurants.

To find the outlets and restaurants closest to you, visit www.vdlcreamery.com.au/stockists

Contact name Carly Palmer
Phone 6363 4200
Email sales@vdlcreamery.com.au
Website www.vdlcreamery.com.au

Van Milk Pty Ltd

Van Milk is an Australian company set up as a vehicle to sell dairy products in Australia and Overseas.

Van Milk partners with Moon Lake Investments Pty Ltd, an Australian company setup specifically for the acquisition of the Van Diemen’s Land Company assets in Tasmania.

The pure, fresh milk sold by Van Milk has its origins in the lush green pastures of Woolnorth Station, home of the historic Van Dieman’s Land Company (VDL). Located in the remote coastal region of Cape Grim in northwest Tasmania, VDL was established in 1825, and is one of Australia’s oldest companies. It incorporates a total of 25 dairy farms and approximately 19,000 cows, making it Australia’s largest milk producer.

Contact name Sean Shwe
Phone 0404 024 219
Email sshwe@khl.com.au
Website www.vdlfarms.com.au

Vermey’s Quality Meats

Vermey's Quality Meats is a quality Hobart butcher, specialising in quality free range and grass fed Tasmanian meats and game. Marcus Vermey helps teach master classes at the Agrarian Kitchen.

Vermey's are committed to supplying quality Tasmania meat that is free range and has no added hormones, steriods or growth promotants. Our selection includes free range for life pork from small local producers as well as Scottsdale pork bred free range, Cape Grim Beef, free range Tasmanian beef and lamb, and sustainably produced RSPCA approved Nichols Poultry, and a variety of game including rabbit, quail, duck, vension and wallaby.

 As all our sausages are handmade using quality ingredients, we can easily make sausages to order for people with special dietary requirements.

Vermey's Quality Meats was established in 1964.  Marcus Vermey is a third generation butcher who has proved himself a top quality butcher. He won the Australian Work Skills Competition in 1992-93, participated in an Australian Meat and Livestock Corporation exchange to Japan in 1995, and is on the National Committee and Tasmanian Chairman for the Australian Meat Industry Council.

Marcus Vermey helps teach master classes at the Agrarian Kitchen. Rodney Dunn in his book ' the agrarian kitchen' described Marcus Vermey as '..my go-to man for all things meat.' (page 267 Acknowledgments, 'the agrarian kitchen by Rodney Dunn published by Penguin)

Contact name Marcus Vermey
Phone 03 6223 6378
Email butcher@vermeys.com.au
Website www.vermeys.com.au

Villino Coffee Roasters

Villino Coffee Roasters is a Hobart based roaster and wholesaler of specialty coffee.

We roast coffee for a number of local business and also operate two cafes in Criterion St - Villino Coffee (no. 30) and Ecru Coffee (no. 18).

Contact name Richard Schramm
Phone 0408 554 410
Email richard@villino.com.au
Website www.villino.com.au

Vintage Tasmania

If it is Tasmanian and it sparkles, you will find it here.

Vintage Tasmania will keep you informed on sparkling wine producers across the state, where to try their bubbles and visit them in their vineyards. Sometimes you have to go to the bubbles but sometimes they will come to you, keep in touch and if you aren't coming to Tasmania; tastings and events will be coming to you across Australia and the globe. The app will help you discover all the sparkling treasures Tasmania keeps nestled across the state. Life is better with bubbles!

Contact name Curly Haslam-Coates
Phone 03 9013 4215
Email info@vintagetasmania.com
Website www.vintagetasmania.com

Read stories from our partners

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

Edition 196_Lubiana

World’s best – again

An incredible hat-trick for Tasmania’s Stefano Lubiana Winery, which has just won world’s best bio-dynamic wine at a prestigious London show – for the third year in a row.

10 July 2018, Edition 196

Agrarian Kitchen is ‘Top Newcomer’

The Agrarian Kitchen has been named Top Newcomer in a prestigious list of the country’s best restaurants. Young chef Ali Currey-Voumard has put her individual stamp on the popular New Norfolk eatery, which also made its debut in the 2018 The Financial Review Australia’s Top 100 Restaurants awards, gaining 34th place on the prestigious list. Four other Tasmanian restaurants made the cut as well. The Agrarian Kitchen founder, Rodney Dunn, told The Mercury: “It shows a certain level of maturity [and] Tasmania once upon a time didn’t have that representation and that variety of places.” Other local restaurants in the top 100 include: Franklin at number 14; Templo on Patrick at 45; Fico on Macquarie St at 76; and Brook Street Pier’s Aloft at 89.  For the record, Brae, which offers fine dining in rural Victoria, took out top spot for the second year running. The awards are peer-voted from a list of 500 eateries chosen by food critics and editors.

10 July 2018, Edition 196

Winter Fest fires the Huon

The winter festivities continue and this weekend the chilly celebrations head south. The fifth Huon Valley Mid-Winter Fest kicks off on Friday (July 13) for three days of ‘feasting, cider, fire and folklore’. The festival celebrates the region’s apple picking history and there is plenty of hands-on action. At its core is the ancient art of wassailing – an intriguing tradition involving groups roaming between orchards and scaring bad spirits out of the cider trees to ensure a bumper autumn crop. However, if you prefer something a little more sedate, there is also an abundance of feast-worthy food sourced from the amazing array of local producers. The event has continued to grow from strength to strength, with organisers expecting 18,000 visitors to join in this year’s action. The Huon Valley Mid-Winter Fest takes place at Willie Smiths Apple Shed at Grove, a 30 minute drive south of Hobart. For more information visit: www.huonvalleymidwinterfest.com.au.

3 July 2018, Edition 196

Salmon for chefs

The world can’t get enough of Tasmania’s salmon, and chefs are the big winners with a new product launched onto the market. Local salmon producer – Huon Aquaculture – has released a new Chef Series product range designed especially for food service professionals. Huon co-founder, Francis Bender explained: “Over the years, we have worked closely with a lot of chefs and we have listened to what they need in their kitchens; the same Huon quality but in larger quantities and with less fiddly packaging. This is how our Chef Series came to life.” This new range includes pate and caviars in larger 1kg sizes. There is also a new banquet-ready salmon that is hand-sliced horizontally and unique to Huon. Francis and Peter Bender established Huon aquaculture in 1986. The company now produces approximately 24,000 tonnes of salmon every year from farm sites around Tasmania.

3 July 2018, Edition 196

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Latest news

Reinventing Devonport

Edition 197_Devonport

The transformation of Devonport is underway, with the first stage of a massive $250 million urban renewal project ready for its official opening.

13 August 2018, Edition 197

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