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
Wickedly Good Tasmanian Specialty Foods
Stocking 100% Tasmanian made and owned Specialty Foods.
Retail outlet Stocking all Tasmanian made and owned Specialty Foods. Supporting all Tasmanian producers. Stocking cheeses, chocolates, smallgoods, seafood, gift hampers, ice cream, game meats, honey, preserves, spices, nuts - you name it we have it. Happy to add more but must be Tasmanian. Local produce welcome. Open daily.
Contact name Rachel O'Farrell
Phone 0409 318 870
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.
… 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.
The Mace family at Ouse has given new scale to the concept of using colonial built heritage to market Tasmanian single-malt whisky.
8 February 2018, Edition 191
Tetsuya’s tops nation again
Tetsuya’s, the Sydney restaurant owned by Tasmania's Brand Ambassador, Tetsuya Wakuda, AO, has been named 2017 Restaurant of the Year at the National Savour Australia Restaurant & Catering Hostplus Awards for Excellence in Melbourne. It was the fourth time the Japanese-born Australian master chef has taken the award's top gong. He said: “I’m very grateful, of course - it’s a real privilege, from the bottom of my heart. But it’s not me. It’s my staff. I congratulate my staff. The team won this, not me.” Restaurant critic Simon Thomsen said: “Tetsuya is the epitome of the Japanese concept of takumi - craftsmanship. He’s always stayed true to his standards; his Japanese sense of excellence.” Tetsuya has remained at the pinnacle of his profession for 25 years, earning comparisons with tennis great Roger Federer. His Singapore restaurant, Waku Ghin, was awarded two stars in the 2017 Michelin Guide, Singapore, making him the first Australian chef to have two Michelin stars. "There's no such thing as perfection," the great chef said. “But we try to be close.”
8 February 2018, Edition 191
When sparkling wine expert Tyson Stelzer lined up Tasmanian offerings with champagne at an Effervescence dinner in November, he had an heroic tale to tell.
5 December 2017, Edition 190
Brand Tasmania's long-serving Food and Wine Writer, Graeme Phillips, taps out his final story for our newsletter: serving up a 37-year Tasmanian gastronomic saga.
5 December 2017, Edition 190
Riesling stars in Halliday list
Ten of Australia's top 100 wines are Tasmanian, according to guru James Halliday, and one of the stars of his 2017 listing was a Devil's Corner 2016 Riesling awarded 97 points despite being in an under-$20 category. Brown Brothers Chief Executive, Ross Brown, said: “We bought our Tasmanian vineyards and wineries in 2010 because we ... wanted to have access to cool-climate-grown grapes and wine varieties such as pinot noir, riesling and pinot grigio that grow so well in Tasmania. We have found Brand Tasmania to be far stronger than we had anticipated. People are now looking for lively and refreshing wines and this exceptional Devil’s Corner 2016 Riesling superbly personifies the crisp minerality and the clean, green image that Tasmania is so known for.” Earlier, Tasmania winery Heemskerk won the James Halliday Trophy for Best Pinot Noir at the 2017 Royal Melbourne Wine Awards for its 2016 vintage. The Jimmy Watson Memorial Trophy for Best Young Red Wine was awarded to Turkey Flat Vineyards in the Barossa Valley for its 2016 Grenache, the first time a wine of that variety has taken out the award.
5 December 2017, Edition 190
Boag lionises Tassie water
Pioneer Tasmanian brand-builder James Boag & Sons has launched a new multi-channel advertising campaign using the State's quality water as its central theme. Promoting James Boag Premium beer, the Born of Tasmanian Waters campaign devised by the Host/Havas agency, sets out to show that some of life's most extraordinary and fantastic components are found in Tasmania, with pure water as their common element. Without it, they wouldn't exist. A spokesman for Lion, owner of the Launceston Brewery, said: "James Boag has been brewing its beers continuously and exclusively in Tasmania since 1888, and it's our Tasmanian provenance that makes our beers truly special and unique among other premium beers. Of all the natural riches Tasmania offers, its pure water is the most special — so many remarkable and renowned things are born of it — and we are excited about our new campaign that highlights the quality of the water that goes into our beers". The campaign rolled out nationally in time for James Boag Premium's major sponsorship of the Melbourne Cup racing carnival.
5 December 2017, Edition 190
Spanish glory for local cider
Willie Smith's is basking in the glory of its inaugural international award. The Huon Valley business's limited-edition Somerset Redstreak Single Varietal cider won its class at the Spanish Cider Awards in November. The competition, in Hernani, near San Sebastian, was judged by an international committee of renowned cider tasters from the United States, Britain, Germany, France and Italy. Willie Smith's co-owner Sam Reid said: "It’s a massive thrill to be selected as Best Traditional English Cider at a European awards competition. In Australia we’ve got a bit of a tradition at beating the English at their own game and, so, it’s nice to be able to do this in cider now too!" Willie Smith's was the only Australian product to collect a trophy at the event.
5 December 2017, Edition 190
'Tazzy' pies a hit in Bonn
When Australian visitors to Bonn, Germany, feel a craving for a hot meat pie, help is at hand: Tasmanian Gareth Patterson's Tazzy Food Truck is doing a roaring trade in meat pies and other treats from Down Under. "We offer the best out of Australia," Mr Patterson, formerly of Hobart, said. "Try our handmade gourmet pies and be delighted. Fresh baked, delicious and hot ... smash one down! Fair Dinkum good!" Former Australian Deputy Prime Minister, Tim Fischer, took up the invitation in November. “It was uplifting and energising to enjoy great Tazzy Food on the left bank of the Rhine in Bonn,” Mr Fischer said. The van is one of several offering locals and visitors lunch, dinner, drinks and coffee options on the former West German capital's busy Kennedyallee. There was a queue at the Tazzy Food Truck at the time of Mr Fischer's visit. “As a former Trade Minister, I was delighted to indulge and to spread the word about Tasmania and Australia — something I have been doing since 1996 when I had to eat a Tasmanian oyster in Tokyo at 6am at a key fish market.” Mr Fischer was in Bonn in his new role as Chairman of Crop Trust, an international organisation dedicated to safeguarding the world's crop biodiversity.
Image courtesy of Weekly Times Now
5 December 2017, Edition 190
Chromy named tourism champion
Tasmanian tourism titan, Josef Chromy, OAM, was inducted as a Tasmanian Tourism Champion at the Tasmanian Tourism Awards in November. He was recognised for his contribution to the State’s tourism industry and on-going investment in accommodation projects. The CEO of the Tourism Industry Council Tasmania, Luke Martin, said “Joe’s impact on the wine industry in Tasmania is nothing short of remarkable. Throughout the '90s he purchased, cultivated and on-sold vineyards throughout the Tamar Valley that are now home to some of Tasmania’s most celebrated labels. His signature wine label and wine centre ... is among the finest wineries in Australia and has established a truly iconic wine experience on the doorstep to Launceston. Joe’s impact on the tourism industry in Launceston is unrivalled.” Josef Chromy Wines also won a gold medal in the awards' Tourism Wineries, Distilleries and Breweries category. Port Arthur Historic Site was judged top Major Tourist Attraction.
5 December 2017, Edition 190
Insect farmer's flavour focus
Louise Morris, a Tasmanian insect farmer, believes insects can play an important role in feeding a growing global population but cautions about how insect protein is produced. "What they eat impacts so much on how much greenhouse gas impact, how much water went into that," Ms Morris told the ABC. "If you're essentially feeding them chicken food … you're not really making a huge impact [on the environment]." Ms Morris, who co-founded the Insect Protein Association of Australia, farms crickets, mealworms and Queensland wood cockroaches in northern Tasmania. She uses vegetable waste from local farms to feed her insects and said feeding insects different vegetables can affect their taste. "We're really focused with a few restaurants who are wanting to work with our insects … on bespoke insect flavours," she said. "It's creating a whole new income stream, employment opportunities and a product which really is 'brand Tasmania', because we are closed-looping it." According to some research about 80 per cent of the world's people consume insects as part of their regular diet. Ms Morris aims to have her insects on Tasmanian dinner plates in 2018.
5 December 2017, Edition 190