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Food and beverage stories

The following stories relate to Tasmania’s Food and Beverage sector:

Lobster hatchery to lead world

Edition 188_Heywood Smith

The world’s first commercial rock lobster hatchery will be built in Tasmania following a $10 million deal between Hobart-based aquaculture supplier PFG Group and the University of Tasmania.

3 October 2017, Edition 188

A 'great' vintage is looming

Edition 188_Van der Reeste

The local wine industry had a good story to tell about this year’s vintage at Wine Tasmania’s recent VIN Diemen 2017 promotions in Sydney and Melbourne.

3 October 2017, Edition 188

Levy plan for nature's abalone

Edition 188_Lisson

Close involvement in the Chinese market and a levy-funded marketing effort to promote the virtues of wild abalone are keys to the future of a charismatic Tasmanian industry.

3 October 2017, Edition 188

All parties tick salmon rules

Edition 188_Seal

New laws to police Tasmania's salmon industry were approved by all parties in the Lower House of Parliament in September.

3 October 2017, Edition 188

Taste House opens at Woodbridge

Edition 188_Smokehouse

The Woodbridge Smokehouse, famed for its traditionally smoked ocean trout and salmon, has opened a Taste House for the coming tourism season.

3 October 2017, Edition 188

Landscape, Agrarian on elite list

Landscape Restaurant and Grill in the Henry Jones Art Hotel and the Agrarian Kitchen Eatery at New Norfolk have both been included in the latest Gourmet Traveller Australia top 100. Landscape Executive Chef, Oli Mellers, said the recognition was unexpected given it was early days for his 10-month-old operation. “We do old-school flame and smoke cooking. We’re not trying to change the wheel; and it’s why we’re in the top 100,” he said. “Tasmania is small enough that restaurants can have a relationship with their farmers and other suppliers, which is absolutely critical.” Landscape’s asado grill is fired by surplus whisky casks provided by local distilleries, ensuring a distinctive taste. The magazine also named its Top 10 Tasmanian: 1. Landscape; 2. Agrarian Kitchen Eatery; 3. Templo; 4. Aloft; 5. Stillwater; 6. Dier Makr; 7. Fico; 8. The Source; 9. Me Wah; and 10. Three Japanese.

3 October 2017, Edition 188

Brighton pie is nation's best

Brighton’s Best Bakehouse, in southern Tasmania, has won one of two major awards at the 28th Official Great Aussie Pie Competition. The bakery’s slow-cooked beef and caramelised onion pie was judged Best Gourmet Pie at the Sydney International Convention Centre in September. Co-owner of the bakery, Scott Donaghy, hopes his shop's new title of Official Greatest Gourmet Pie Maker in Australia will see customers flocking in. “To get the highest accolade, it’s just fantastic. You dream about that,” he said. It is Tasmania's first peak award since Launceston’s Sunrise Pies took out the Plain Meat Pie prize in 1993.

3 October 2017, Edition 188

Effervescence set to uncork

The fourth staging of Effervescence Tasmania – the annual celebration of Methode Tasmanoise – will take place in the Tamar Valley from 16 to 19 November. The indulgent event begins this year with a dinner at Launceston's Stillwater hosted by 2015 Wine & Spirit Communicator of the Year and an authority on all things fizzy, Tyson Stelzer. He will present Tasmania’s finest sparkling alongside top Champagnes, providing a rare opportunity to taste the two side-by-side while enjoying a delicious matched menu. There will be Tasmanian sparkling masterclasses, a Bruny Island Cheese and sparkling masterclass and a special Tasmanian Sparkling Takes On The World session in the luxurious setting of Josef Chromy Wines. A vineyard tour will take guests to Jansz, Delamere and Clover Hill. For more information: www.effervescencetasmania.com

3 October 2017, Edition 188

Vegan cheese is award winner

A move to Tasmania by Sydney molecular biologist Julie Martyn sparked a new career as a plant-based cheesemaker. Ms Martyn moved to Evandale in February 2016 and started to research the concept of a vegan food business. “I wanted something that would really showcase vegan-friendly food,” Ms Martyn said. “Tasmania has such a foodie reputation, but for salmon, beef, seafood – food I don’t eat. Cheese-making seemed to be a perfect fit for me." Ms Martyn uses cashews that are soaked and processed with filtered water, coconut oil and Tasman Sea Salt before a non-dairy probiotic culture is added. The cheese base forms overnight and Ms Martyn then adds her own seasonal touches, such as seaweed from the south-east coast, truffles from Riverside, Huon Valley saffron, Tasmanian pepperberry, apple wood, pinot noir or stout. “I try to have seasonal changes, but I have a core selection of cheeses,” Ms Martyn said. “It’s been so much fun.” Her business, Artisa, won three medals from three cheese entries at the 2017 Royal Hobart Fine Food Awards.

3 October 2017, Edition 188

Haddow's Mould earns plaudits

The inaugural Mould cheese festival, put together by Brand Tasmania Council member Nick Haddow, packed out North Melbourne’s old Meat Market in September. It was described by a media commentator as the most significant showcase yet for Australia’s artisan cheese-making community. The one-day event provided cheese sampling and the opportunity to purchase individual cheeses and specially assembled hampers, as well as cheese masterclasses. Bottle Shop Concepts organised the drinks, with craft beers made by Evan Hunter at Mr Haddow's Bruny Island Cheese Company a popular offering. Nick Ryan wrote in The Australian: "Hunter is producing some of the most intriguing and delicious beers in the country, notably the best saison style ale produced in Australia and a stonkingly (sic) good stout with a haunting hint of sweetness derived from the use of the whey left over from the production of Haddow’s raw milk cheese C2." Tasmanian distiller Ryan Hartshorn showed off his sheep’s whey vodka and gin, while the wine offerings included a Tasmanian chardonnay from Josef Chromy winemaker Jeremy Dineen.

3 October 2017, Edition 188

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Tasmania's Stories Edition 188

Edition 188_Heywood Cundy

A deal to develop the world's first commercial rock lobster hatchery leads the October edition of Tasmania's Stories. Please enjoy your October edition of Tasmania's Stories.

13 October 2017, Edition 188

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