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.
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
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
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
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
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
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