Food and beverage partners
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.
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.
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.
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.
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.
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.
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.
Wicked Cheese Company
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!
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.
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.
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.
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.
… 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.
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
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)
- 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)
- 4 cos lettuce
- 4 quail eggs
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
A Tasmanian whisky has been named best in the world again – even beating the Scots at their own game.
11 April 2018, Edition 193
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
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
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
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