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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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