Food and beverage

Food and beverage stories

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

Cherry pioneer says it's time

Edition 186_Tim Reid ...time to step off the treadmill

Australia's biggest cherry grower and biggest cherry exporter, Reid Fruits, was offered for sale in July by Expressions of Interest.

1 August 2017, Edition 186

Tetsuya offers Tassie tartare

Brand Ambassador Tetsuya Wakuda has included Tasmanian Cape Grim Beef Tartare in an extended menu at his Bar at Waku Ghin. Soon after his Singapore restaurant Waku Ghin was promoted to two Michelin Stars, Tetsuya unveiled new dishes for the exclusive, adjoining bar which serves a selection of more than 85 cocktails, along with premium sake and spirits, including Tasmanian whiskies. The Tasmanian tartare is a light version of a traditional French-style tartare, with a lively acidity to complement the clean flavours of grass-fed and hormone-free beef from Cape Grim. Dishes at The Bar at Waku Ghin are designed to be light on the palate, with well-balanced flavours. Guests are encouraged to try a variety of dishes to create their own elegant dining experiences. Tetsuya said: "When I see good, fresh ingredients, my imagination starts to grow. Many of the new dishes introduced to the bar menu are inspired by the quality ingredients that we bring in from small-batch producers."

31 July 2017, Edition 186

Victorians tasting 'proper pies'

Tasmanian Bakeries’ iconic National Pies are now available from Woolworths’ Victorian stores. The Pie with the Superior Interior will be supplied to 240 supermarkets across Victoria. National Pies CEO, Shaun Hancock, said: "Our team was extremely busy in July building 150 pallets to fill eight freezer containers in preparation for the product launch." A family-owned business established in 1942 by Alfred Gough, the Hobart bakery employs 95 people and still bakes its "proper pies" and pastries fresh every day before distributing throughout Tasmania and interstate. Mr Hancock said all their products proudly displayed a Tasmanian Bakeries Quality Guarantee on the packaging. “This reinforces our Tasmanian heritage and our strong commitment to use Tasmanian-sourced ingredients where possible,” he said. “At our core, we believe wholeheartedly in Tasmania and supporting other Tasmanian businesses and Tasmanians. While we directly employ a team of local butchers, bakers and pastry makers, just as importantly, we have always supported Tasmanian farmers and suppliers, and understand the critical role they have played in our journey and in our future."

31 July 2017, Edition 186

Riversdale has top medal winner

Riversdale Estate Crater Tasmania Chardonnay has become the State's most awarded chardonnay. The Coal River Valley wine won a gold medal at the recent International Cool Climate Wine Show in Victoria, bringing its gold medal tally to 30 since its first release in 2008. It has also won numerous trophies and several best-in-show awards. Winemaker Ian Roberts told The Examiner: “I didn’t realise until someone did the numbers. I knew it was up there with awards, but it’s the most awarded chardonnay produced in Tasmania. It makes it one of Australia’s most celebrated portfolio of wines; and it just so happens that it comes from Tasmania.” Riversdale Estate is in a north-facing position fronting Pittwater. It enjoys all-day sun which creates an ideal micro-climate for grape ripening.

31 July 2017, Edition 186

Farm acquires an urban café

Weston Farm, north of Hobart, is a family business specialising, in peony roses, extra virgin olive oil, smoked paprika and other fresh farm produce. It now operates Hobart's Pigeon Hole Café to showcase its quality, seasonal produce. The Goulburn Street café's menu is ever evolving, driven by the chefs' knowledge of what the farm is producing through regular visits to source food and to join in farming activities. To keep the café and farm connected, even in lean times, fruit and vegetables are bottled and preserved and made available for purchase by café customers. "Everything at Weston Farm conforms to organic and sustainable farming practices," co-owner Richard Weston said. "Our business focus is on a true paddock-to-plate experience, based on quality, freshness and customer service. Most of all we love what we do." Pigeon Hole Café is open on weekdays from 7.30am to 4pm and on weekends from 8am to 3.30pm.

31 July 2017, Edition 186

Plant scientist wins Kyoto Prize

Edition 185_Farquhar

Tasmanian plant scientist, Graham Farquhar, AO, has become the first Australian to be awarded a Kyoto Prize.

4 July 2017, Edition 185

Tassie wines win London trophies

Edition 185_JanszCollection

Food and Wine Writer, Graeme Phillips, reports that Tasmanians have again been winning trophies and awards in prestigious global competitions.

4 July 2017, Edition 185

Life's tough, says Winter Feast man

Edition 185_DarkMofo

Food and Wine Writer Graeme Phillips reviews the 2017 Winter Feast and concludes that it's tough living in Tasmania.

4 July 2017, Edition 185

Tetsuya is awarded two stars

Waku Ghin, the Singapore restaurant run by Tasmanian Brand Ambassador Tetsuya Wakuda, AO, has been awarded two stars in the latest Michelin Guide, Singapore. Tetsuya is the first Australian chef to have two Michelin stars. Last year, there was an outcry among Singapore foodies when the stylish modern Japanese restaurant, which regularly serves up Tasmanian produce, failed to receive a second star. Tetsuya told the Straits Times: “It’s something we never expected. It’s very flattering and I’m more proud of my staff.” He said his recipe for success was dedication. “This is the restaurant business. This is a very special industry. It’s very hard, very tough, but in the end, very sweet.” A total of 38 Singapore restaurants and eateries made it to the coveted list this year, up from 29 last year. Two street hawker outlets that had unexpectedly received a star last year were confirmed on the elite list.

4 July 2017, Edition 185

Agrarian Kitchen opens eatery

A once-derelict ward at the former Willow Court mental hospital at New Norfolk has been transformed into Tasmania's latest epicurean attraction. Run by Agrarian Kitchen founders Rodney Dunn and Séverine Demanet, the paddock-to-plate Agrarian Kitchen Eatery & Store served its first customers in June with fresh and local food. The eatery also filled a business niche. Mr Dunn said: “At Lachlan we get loads of people coming out thinking that we might be a restaurant or calling asking for a table for four and we have to say ‘oh sorry it’s just cooking classes’. We really want to give everyone the experience of the classes ... but this is also an opportunity to give something more to New Norfolk.” Mr Dunn, who moved to Tasmania nine years ago, was an apprentice in Sydney under internationally renowned chef and Tasmanian Brand Ambassador, Tetsuya Wakuda, AO, and was the Food Editor at Australian Gourmet Traveller. The new eatery is open from Friday to Monday from 11am to 5pm, as well as for dinner on Friday and Saturday nights from 6pm.

4 July 2017, Edition 185

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Tasmania's Stories Edition 186

Edition 186_Fender Katsalidis dynamic HoMo concept

Your August edition of Tasmania's Stories leads off with David Walsh's plan for an eye-catching hotel called HoMo.

News-in-Brief is led this month by Hobart's buoyant property market. Please enjoy your August edition of Tasmania's Stories.

12 August 2017, Edition 186

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