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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 200_KateAndAlex

Seafood seduces iconic chef

One of the world’s top chefs, Brazilian Alex Atala, has ‘been seduced’ by Tasmania’s seafood during a day on the water cruising the beautiful D’Entrecasteaux Channel.

9 November 2018, Edition 200

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

New Moo Brew a stout order

As artisan foods and beverages continue to boom across the Island State, a new barrel-aged stout has been launched onto the market, just in time for the festive season. This rich, dense beer has been created by Tasmania’s Moo Brew, that says it will only get better with age. The Moo Brew Imperial Stout – made in collaboration with Sydney’s Archie Rose Distilling Company – has been aged in single malt whisky and ex-bourbon American oak barrels and weighs in at an imposing 10.8% alcohol level. Moo Brew are getting ready for an enthusiastic response. “It’s big,” Moo Brew head brewer Dave Macgill said. “We encourage people to enjoy this beer now, but those partial to cellaring will be rewarded. This stout has a rich, dense palate thanks to the ex-bourbon barrels and Archie Rose whisky, high residual sugar and specialty roasted malts.”

9 November 2018, Edition 200

Taste of Tasmania birthday cake-off

The Taste of Tasmania is gearing up to celebrate a milestone birthday with cake – lots of it! The iconic Hobart festival turns thirty this year and is celebrating with a special bake-off. The Great Tasmanian Cake Off will attract the best bakers in the state all vying for the honour of producing the ultimate cake. Along with a stunning array of Victoria Sponges presented to the judges, the waterside event will also present a cross-section of other food and beverages from the island state. This festive season well-known chef, Luke Burgess, will be serving up an array of dishes. He will be joined by Templo’s Matt Breen, who is slated to present a masterclass in Italian peasant food. The Taste of Tasmania runs from December 28 to January 3 at Hobart’s Princes Wharf, and a full festival program will be released later this month.

9 November 2018, Edition 200

Bicheno prepares for gourmet extravaganza

As the weather heats up, Tasmania’s beautiful East Coast is the place to be, and for lovers of gourmet delights, next weekend is the time to visit. The Bicheno Food and Wine Festival is the region’s biggest event and is now in its 12th year. The festival is again expected to draw bumper crowds seeking out the finest local food, wine, and beer, with highlights including cooking classes run by top chefs, and wine appreciation lessons. All the wonderful local fare aside, the scenery alone would be enough of a drawcard, with the three-day celebration overlooking beautiful Waubs Bay. And as befits the location, this year’s festival will also feature a display of classic surfboards. The Bicheno Food and Wine Festival runs from November 16 – 18.

9 November 2018, Edition 200

Edition 199_TetsuyaDavid

Chefs' masterpiece

Call it a major culinary event. Two great chefs cooking up a degustation feast showcasing Tasmania’s freshest premium produce.

14 October 2018, Edition 199

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Latest news

Statutory Authority a Partner boost

Partner connections October 2

Legislation to transform Brand Tasmania into a new, independent, Statutory Authority, is now before State Parliament.

And, our Brand Tasmania Partners, are amongst those who stand to benefit the most. 

26 October 2018

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