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Food and beverage partners

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Wagyu Pie Co. Bakehouse

We make Wagyu pies. Chunky, Mince, Mushroom, Slow cooked, Chicken & Camembert, Stockman.

Our cattle are totally grass fed and hormone free. They are grown on our property at Sheffield, plus sourced from Robbins Island and Waterhouse Tas. We also made the pie for the Cable Station which won the best plate award at The Taste of Tasmania in Hobart recently.

Contact name CRAIG LEON BRAKEY PERRY
Phone 03 6425 8866
Email wagyubeefpies@bigpond.com
Website www.wagyupiecompany.com.au

Waji Catering

Contact name Waji Spiby
Phone 0418 568 624
Email waji@waji.com.au
Website www.waji.com.au

Walnuts Australia

Walnuts Australia is the Southern Hemisphere’s largest walnut orchard owner, manager producer and marketer of walnuts with 2,200 ha of orchards owned and or managed in Tasmania & New South Wales.

Walnuts Australia is a fully vertically integrated operation including all aspects of orchard establishment and maintenance, harvesting and processing, grading and packing, sales and marketing.

Tasmanian walnuts are hulled and dried in Tasmania and then shipped to the Tabbita orchard where all walnuts are graded for size and quality and bagged for sale. Both domestic and export sales are dispatched from this facility.  When mature these orchards will produce over 11,000 tonnes of in-shell walnuts, and it is anticipated that most of this tonnage will be sold as in-shell walnuts as opposed to kernel.

Contact name Joh Hosken
Phone 02 6951 3017
Email nick.downes@walnutsaustralia.com.au
Website www.websterltd.com.au/walnuts

Wattle Hill Olives

Wattle Hill Olives produces award winning Extra Virgin Olive Oil. Wattle Hill has 2000 trees with Spanish and French varieties.

The Tables Olives are nearing maturity and will be available in the next few years. Wattle Hill also produces balsamic olive oil salad dressing/dipping sauces which are irresistable. George and Veronica enjoy going to the markets and meeting people and giving them a taste of their oil. The Oil can also be purchased at most Tasmanian IGA Stores, some restaurants and fruit markets.

Contact name George Tahu
Phone 03 6426 2556
Email wattlehillolives@live.com.au
Website www.facebook.com/wattlehillolives

Wellington Apiary

Wellington Apiary produces pure Tasmanian honey that is raw, unheated and coarse filtered with hives in Hobart city and across Tasmania.

Wellington Apiary began in 2009 in an established garden in the centre of Hobart by Antonia and Robin O’Brien. Starting as a few hives tucked away in their city garden, Wellington Apiary has grown into a business producing honey from hives in the Hobart city centre to hives across Tasmania.

Wellington Apiary was started on the principles of producing honey that reflects the flora of Hobart and surrounding vegetation. This philosophy has continued with all varieties of their honey production. Wellington Apiary honey is not heated at any stage of extraction or bottling, ensuring all the natural goodness remains. This honey is coarse filtered, allowing all the pollen, flavours and aromas to be retained – resulting in pure raw Tasmanian Honey, just as the bees made it.

Wellington Apiary bees are housed in wooden wax dipped hives, meaning the bees are kept in optimum health, free from any chemicals or paints. We ensure our bees are allowed ample stores of their honey over winter on which to feed so they enter into spring - strong, healthy and able to produce pure Tasmanian Honey.

Robin and Antonia also work closely with selected beekeepers from around Tasmania who share the same beekeeping principals. This allows Wellington Apiary to support the beekeeping industry as well as sourcing rare and unusual varieties of honey and honeycomb from around the state.

Wellington Apiary honey currently produces various honey and honeycomb varieties, their availability dependent on the season and weather.

Contact name Antonia O'Brien
Phone 0438 603 031
Email info@wellingtonapiary.com
Website www.wellingtonapiary.com

West Hobart Gourmet Meats

We are a 100 year old butchery located in West Hobart recognised nationally as one of Australia’s most awarded butcheies.

Shane Mundy owner/operator has run the shop for the last 32 years and become the longest serving butcher in West Hobart.

Shane Mundy became very well know after featuring on television show, Enough Rope, with Andrew Denton. The “Three Butchers” then became National Sausage king of Australia in 2011 and 2013 and reigning Tasmanian from 2009 until the present.

West Hobart Gourmet Meats have won Gold medal fine food awards with our cooked on the bone leg ham and beef and guinness pies.

The red meat we sell is grass fed Angus beef and we only stock lamb bred for meat not a mixture of lamb/wool bred. Our premium pork is from Scottsdale.

We have four qualified butchers and sales assistants to make sure your every need is looked after at the famous “Hill Street” address.

Contact name Shane Mundy
Phone 03 6234 1472
Email hillmeat@bigpond.net.au
Website www.westhobartmeats.com.au

Westerway Raspberry Farm

As one of the largest soft fruit farms in Australia, the Westerway Raspberry Farm supplies fresh berries in Tasmania and frozen processing fruit to food manufacturers across Australia.

Located in the idyllic Derwent Valley, our family has grown mechanically harvestable traditional heritage varieties of blackcurrants and raspberries for over 20 years.

From humble beginnings, we now supply over 100 customers nationally with a variety of fruits including blackberries, red currants, golden raspberries, cherries, strawberries, blueberries and silvanberries.

But the freshest fruit is sold at our farm gate shop, where we also showcase a range of value-added berry products that are made from our fruit.

Our harvest takes place in December and January when over 100 seasonal staff converge on our farm along with all our cousins, uncles and aunties. Family is important to us.

But as important, is growing healthy and delicious tasting fruit. Our valley, with rich soil, pure water and crisp winters, is perfect for growing the best berries. We hope you will enjoy them.

Contact name Richard Clark
Phone 0428 254 376
Email westerwayraspberryfarm@hotmail.com
Website www.lanoma.com.au

Weston Farm

Stunning peonies, award winning olive oil and fresh farm produce from the Weston family farm in southern Tasmania. 

Weston Farm provides seasonal fruit, vegetables and herbs, always ensuring the freshest, tastiest, and healthiest of produce.

Fertile clay loams provide an excellent start for our fresh produce. Our organic principals and bio dynamic practices ensure high quality and sustainable farming.

For more information view the Weston Farm website.

Contact name Richard Weston
Phone 0488 537 337
Email westonfarm@bigpond.com
Website www.westonfarm.com.au

Wicked Cheese Company

Contact name Ashley McCoy
Phone 03 6260 2341
Email sales@wickedcheese.com.au
Website www.wickedcheese.com.au

William Smith & Sons

Cider Maker and distiller based in the Huon Valley, Tasmania

William Smith & Sons is Australia's first certified organic Cidery, built at the farm in the Huon Valley, where William Smith first started orcharding in 1888. The orchard is currently run by Andrew, the 4th generation of Smith family to farm in the Huon. All our ciders use fruit grown on our farm and it's all crushed, fermented, aged and bottled at the farm!

 

Contact name Sam Reid
Phone 03 6266 4339
Email sam@williesmiths.com.au
Website www.williesmiths.com.au

Wine Tasmania

In 2013 a Tasmanian chardonnay was rated the best wine in its class in the world. A year later a Tasmanian single-malt whisky was judged the best single-malt in the world. These achievements – both at respected international events in London – reflect the quality of the ingredients and the passion of the people in beverage production in Tasmania.

As well as award-winning chardonnays, Tasmania boasts the finest sparkling wine in the southern hemisphere, and is referred to as Australia's “Little Champagne”. It is Australia’s oldest productive wine region and its pinot noir is unrivalled nationally, with renowned commentators referring to the island as the epicentre of Australia for pinot noir. Pinot noir represents close to half of all vines, followed by chardonnay, sauvignon blanc and pinot gris.

The wine sector in Tasmania is very small on the world scale, and for very good reason: Tasmanian wine is an expression of “place”, the careful selection and planting of land to vines that provides consistent, very high quality and sustainable production. Varietal expression is integral to Tasmanian wines, yet there is also something else, a deeper sense that the wine comes from a special place, an ancient and beautiful and unique landscape that makes the Tasmanian wine experience special as well.

Tasmania has a moderate maritime climate, cooled by prevailing westerly winds off the Southern Ocean, providing conditions free of extremes in temperature. Mild spring and summer temperatures, with warm autumn days and cool nights allow the grapes to ripen slowly on the vine, resulting in maximum varietal flavour development. This is achieved without losing that essential natural acidity that gives wine both freshness and balance. The Tasmanian landscape is dominated by dolerite-capped mountains that shelter the state’s wine regions from high winds and rainfall. On the lower slopes, the vineyard soils are formed from ancient sandstones and mudstones and also from more recent river sediments and igneous rocks of volcanic origin.

Tasmania's exceptional quality wine is much sought after, with prices paid by interstate wine companies for Tasmania’s cool climate grapes being the highest in the nation. Local growers sell all their production, with demand for their wines outstripping supply. It is no surprise that the wine sector has attracted investment from other parts of Australia and overseas.

Whilst Tasmania's wine sector is modest in size, representing less than 0.5% of the total national wine grape production, it commands 10% of the premium wine segment. All Tasmanian wine produced is in the niche premium wine sector retailing above $15 equivalent. This segment represents just 7% of Australia’s total wine production, but 28% of its value. There were 200+ vineyards operating in 2014 with a total bearing area of 1,611ha. Tasmania’s largest vintage was recorded in 2013 with 11,392 tonnes from just over 1,500ha.

More than half of the island’s wine producers only sell their wines within Tasmania, so the best way to experience the island’s wines is to come and visit! Winegrapes are grown in the south, east and north of the state across seven key wine growing areas. The Tasmanian cellar door experience is as diverse as the range of wine styles, from converted heritage stables to ultra-modern cellar door restaurants. Producers are usually on hand and happy to share their passion for their wines, distinctly shaped by Tasmania’s climate and soils.

There's no question that the future for Tasmanian wine is very bright! Whether you are interested in investing in the Tasmanian wine sector, purchasing wine from one of the island's talented producers and / or visiting our beautiful island and vineyards, we'd love to hear from you. For further information on the Tasmanian wine sector, please visit Wine Tasmania's website.

Wine Tasmania is the peak body representing the island's grape growers and winemakers - working together to promote Tasmania as a benchmark wine region of world renown.

Contact name Sheralee Davies
Phone 03 6223 3770
Email mail@winetasmania.net.au
Website winetasmania.com.au

Wines for Joanie

Wines for Joanie Vineyard & Cellar Door situated in the gorgeous Tamar Valley.

We threw caution to the wind, left our farm in sunny Queensland and bought a little vineyard in northern Tassie. In the blink of an eye we were heading across Bass Strait with the ute, 2 cattle dogs, a horse and a prissy cat.

We see our job in simple terms - to nurture the very best from each vine and let the fruit do the talking.

Farmers are many things, optimistic, a little crazy and always negotiating with mother nature. So here we are making Wines for Joanie. We hope you enjoy drinking them as much as we enjoy growing them.

Contact name Prue O'Shanesy
Phone 03 6394 7005
Email info@winesforjoanie.com.au
Website www.winesforjoanie.com.au

Wobbly Boot Vineyard

Wobbly Boot Vineyard is a small family run boutique vineyard Valley of southern Tasmania.

Wobbly Boot Vineyard is a family run vineyard in Campania, Tasmania producing limited quantities of vegan friendly Pinot Noir and Sauvignon Blanc.

Whilst using some traditional methods Wobbly Boot is known for its innovation in grape growing, winemaking and visitor experience. Visitors can expect an earthy and non commercialised experience where they will go behind the scenes into the vineyard to have hands on activities.

You may learn to prune a vine, test for grape sugar levels or even pick the fruit! A focus is on meeting and engaging with the owners and learning about not only wine but the abundant native wildlife on the property. You may even spot one of the many resident platypus in the river!

Wobbly Boot is all about involving visitors in all aspects of vineyard life. With a percentage of all sales going to creating wildlife habitat and animal rescue, this community vineyard combines a love of wine and animals. Guests are welcome to bring their dogs and let them have a run in one of the three fully fenced off leash areas.

Bringing a picnic to enjoy either in the vines or by the river is encouraged.

Contact name Wobbly Boot Vineyard
Phone 0427 679 096
Email wobblybootvineyard@bigpond.com
Website www.wobblybootvineyard.com.au

Woodbridge Smokehouse

The state's (and countries) finest producer of smoked Ocean Trout and Smokes Salmon Products.

Woodbridge Smokehouse uses Atlantic Salmon and Ocean Trout grown in the pristine ocean waters of Tasmania to make our award winning smoked fish product range. The fish we use are specially selected for curing in sea salt and sweet Demerara sugar and are then slowly smoked with a special combination of Applewood and Oakwood chips and other seasonal woods for 12 hours to deliver an intense yet balanced flavour. 

Situated on the verdant south-east coast of Tasmania, Woodbridge Smokehouse is set in our own 25 acre organic apple orchard. Traditional hand-smoking processes using our own fruit tree wood create the delicate and distinctive flavours for which Woodbridge Smokehouse is renowned.

Watch our video

Contact name BJ Plummer – Operations Manager
Phone 03 6267 4960
Email office@woodbridgesmokehouse.com.au
Website www.woodbridgesmokehouse.com.au

Wursthaus

… a deli, a butcher/charcuterie, a catering kitchen, a cooking school and a premium wine and cheese shop. Now in two great locations – Hobart’s beautiful and historic Salamanca, and Launceston’s Quadrant Mall precinct.

At WURSTHAUS KITCHEN we stock only the highest quality local and imported products.

If you appreciate fine food and wine, this is your one-stop shop.

Our food …

Fertile soil and pure rainfall from the cleanest air on earth are two of the elements that help to create Tasmania’s renowned fresh, natural produce. Choose from the best the state has to offer.

Alongside our local food is a comprehensive range of imported items. These are carefully selected. Our experience is your guarantee.

Our wines …

Tasmania has an excellent reputation for the production of premium cool-climate wines, particularly Chardonnay and Pinot Noir. Our range includes some of the best.

At WURSTHAUS KITCHEN we are also pleased to offer a selection of European wines for our discerning customers.

Contact name Peter Trioli
Phone 03 6248 5552
Email info@wursthauskitchen.com.au
Website www.wursthauskitchen.com.au

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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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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