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Food and beverage partners

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Valhalla Icecream

Contact name John Lambert
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 194_SparklingWine

Sparkling future for Tassie wines

Tasmania’s wine sector is booming: a new report hails it as a $115 million industry, a ‘cracking’ vintage is just wrapping up, and our sparkling stars are setting the world alight.

8 May 2018, Edition 194

Edition 194_Crayfish

Acclaim for Flinders food fest

Enormous crayfish plucked from Bass Strait and smoked over an open fire were the star attraction at a new food festival on Flinders Island which is generating widespread interest.

8 May 2018, Edition 194

Anzac biscuit beer

As Tasmanians turned out in force on Anzac Day to remember the sacrifices of servicemen and women at dawn services and lunch-time parades, one beer brewer chose to honour our diggers in a more innovative way. Launceston boutique beer-maker, Morrison Brewery, created a special beer to mark this most sacred of days. A beer flavoured like…Anzac biscuits. It is described by its creator, Paul Morrison, as a malt heavy creation with notes of coconut and golden syrup: just like its biscuit namesake. This special Anzac biscuit beer was unveiled at Launceston’s Fresh Hop Beer Festival, a three-day event that inspires boutique brewers to create a showcase beer using freshly harvested hops. Taking that to heart, Paul Morrison mixed Ella Hops, recently picked at Bushy Park, with coconut, oats and golden syrup to create his biscuity brew. Don’t ever expect it to take the place of that enduring Anzac tipple – the rum toddy –but it is certainly an interesting way to raise a glass to our diggers.

3 May 2018, Edition 194

Delicious golden oil

A golden oil produced in a farm kitchen on the edge of the Tarkine wilderness has won a prestigious award, for the second year in a row. The GM-free canola oil, made by Hill Farm Preserves in north-west Tasmania, is one of the state winners in the Produce Awards announced by delicious. magazine. The awards celebrate Australia’s best tasting primary produce as nominated by leading chefs. Hill Farm Preserves manufactures artisan condiments and preserves from natural ingredients that are bottled and labelled by hand. No colours, artificial flavours or preservatives are added. Their award-winning product is also the only food-grade cold pressed canola made in Tasmania. Hill Farm Preserves owner, Karin Luttmer, is thrilled by the win: “To be judged a state winner two years in a row by hospitality trade leaders is wonderful. This oil is special and deserves a place in every kitchen. It’s so versatile,” she said.  A total of 15 Tasmanian producers were nominated as state winners in the delicious. awards including makers of honey, organic milk and sea salt. The national winners will be announced in August.

3 May 2018, Edition 194

Finally…recipe by popular demand

We have been inundated with requests for the recipe for Ana Pimenta’s Beef Tartare. It featured on our recent King Island video where chef Tetsuya Wakuda and Ray Martin went searching for the world’s best beef and discovered Ana and husband Tom who run a cattle property and farms tours.

Here it is, enjoy!

Ingredients for Ana’s Beef Tartare:

  • 250g flat iron steak (from oyster blade)
  • garlic
  • olive oil
  • King Island blue cheese (just a little)
  • mayo (Ana makes her own - 1 egg, extra virgin olive oil, 1tsp sugar, pinch of salt and pepper and white balsamic vinegar)
  • lemon
  • 4 cos lettuce
  • 4 quail eggs

Method:

Blue mayo: Mix mayo and blue cheese (at room temperature) to a paste consistency. 

Beef: Firstly, roast some whole garlic covered in olive oil in the oven until soft and slightly brown. Once roasted, peel garlic and keep along with the olive oil for later (these will be used to season the meat). Beef should be from your butcher and very fresh. One hour before serving cut the beef into very small cubes of about 0.5cm only (it helps if meat is very cold). To season the beef gently mix the olive oil and roasted garlic, salt and pepper and a splash of lemon juice.

Quail eggs: In gently boiling water cook the eggs for 2 min (time it) then put them straight in icy water. Peel them very carefully (the yolk will be runny).

Assembly: On top of the lettuce put a tsp of blue mayo, add beef on top of the mayo, then open quail egg.                                                                                                                                                                   
As with any recipe, taste at every step to see if it needs more salt, pepper or any other ingredients.                   
Enjoy with a glass of Tasmanian Pinot.                                                                                                                  

Footnote: Congratulations to Ana who was selected as one of three Tasmanian finalists in the prestigious AgriFutures Rural Women’s Award.

View our video on Tetsuya and Ray’s visit to Ana and Tom’s beef property:

3 May 2018, Edition 194

Edition 193_SullivansCove

Our whisky is world’s best again

A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.

11 April 2018, Edition 193

Edition 193_Hops

Brewers descend on Bushy Park

The world’s boutique brewers descended on the small village of Bushy Park for the annual hop harvest as the thirst for craft beer continues to explode.

11 April 2018, Edition 193

Edition 193_GovtHouse

Historic harvest at Government House

Tasmania’s grape harvest is in full swing, and this year the state’s thriving wine industry has a new player on the block – Government House. In a historic event, the first grapes grown in the stately gardens of Hobart’s Government House have been plucked off the vines. The grapes were planted with much fanfare three years ago: a total of 1500 merlot, riesling and cabernet vines added to the rolling lawns. Head gardener at Government House, Ben Essex, told ABC Rural he is excited about overseeing the historic harvest: “I have only been here just over a month and I can’t believe the first big job is to make sure the grape harvest goes smoothly.” He added the wines would be made off-site pointing to the bumper crop: “We are expecting to pick around five bins of riesling grapes today which then will be processed by Winemaking Tasmania at Cambridge.” While the finished product is still a few years in the making, Governor Kate Warner has already planned to serve her own wine with pride to the thousands of people who visit Government House each year. Although what will be on the label is still a matter of conjecture.

Image courtesy of ABC News

Here's a sneak peak as Brand Tasmania tests the early reaction to Tasmania's 2018 vintage at three southern Tasmania vineyards:

11 April 2018, Edition 193

Edition 192_Map

State battles fruit fly threat

Tasmania’s biosecurity status, described as globally unique, faced its gravest challenge in decades after an incursion by Queensland fruit fly.

8 March 2018, Edition 192

Edition 192_Cow

Ashgrove to build dairy Mecca

Ashgrove Cheese plans to create a major food-tourism drawcard at Elizabeth Town after securing a Regional Jobs and Investment Packages grant from Canberra.

8 March 2018, Edition 192

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Latest news

Tasmania's Stories Edition 194

Edition 194_GraingerFuchsTT

The May edition of Tasmania’s Stories begins with the news that a landmark $700 million contract has been inked for two new Bass Strait Ferries. Please enjoy your May newsletter.

11 May 2018, Edition 194

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