Food and beverage

Food and beverage stories

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

Haddow’s Milk.Made wins US award

Tasmanian cheese-maker Nick Haddow has won a James Beard Foundation Media Award in Los Angeles for his book Milk.Made: A Book About Cheese. How to Choose It, Serve It and Eat It. The Bruny Island maker of artisan cheese took out the Single Subject category for a book that shares his knowledge of making, serving and storing cheese at home. It also contains more than 70 recipes. Accompanied by photographer Alan Benson, Haddow visited internationally renowned cheese-makers in Australia, France, Britain, Switzerland, and the United States to gather material for the book which was published last year by Hardie Grant Books. Mr Haddow is a member of the Brand Tasmania Council. Another, Tasmanian food book, Garlic Feast, has won Australia’s Cookbook of the Year and Best Self-Published Book in Australia at the International Gourmand Awards. Garlic Feast features more than 100 garlic-inspired recipes created by local food luminaries including Rodney Dunn, Luke Burgess, Sally Wise, Paul Foreman and Ben Bate.

3 May 2017, Edition 183

Weather shrinks 2017 vintage

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Tasmania's 2017 vintage will take a significant hit following unkind weather in the lead-up to the picking season.

1 May 2017, Edition 183

Fico serves Campania with Love

Edition 183_Rossi

Hobart culinary couple, Federica Andrisani and Oskar Rossi, have become the first Tasmanian chefs invited to participate in the Melbourne Food and Wine Festival.

1 May 2017, Edition 183

Whisky trail draws more visitors

A southern Tasmanian whisky trail drew 102,000 people last year, up by 12.2 per cent. Peter Bignell, who owns and operates the rough-hewn, chip-oil-powered Belgrove Distillery at Kempton, said: "People come down here just for whisky tourism. We’ve got a little whisky trail here now. There’s Shene down at Pontville, then Redlands [also at Kempton] and then there’s Belgrove. It’s a nice little drive for an afternoon for people if they’ve got a designated driver, of course. All the distilleries are very different too and offer different experiences for visitors." There was an even bigger lift – 25 per cent – on the State’s beer trail, with more than 150,000 people visiting breweries in 2016.

1 May 2017, Edition 183

Huon apple brandy lauded

A pioneering new line of apple spirits hand crafted by the makers of Willie Smith’s Cider has been named after a Huon Valley icon, Charles Oates. The Charles Oates Fine Apple Brandy is created by distilling Willie Smith’s apple cider, meaning every bottle is filled with juice pressed from fruit grown at the company’s orchard. Tim Jones, the Head Cider Maker & Distiller said: “We are overwhelmed with how the product has turned out. Its dark and rich colour and flavour is so exciting to see and taste. We can’t wait to bottle our small batches and share it with the people of Tasmania.” Company co-founder, Sam Reid, said: “I first fell in love with calvados (French apple brandy) when I was visiting France on a research trip four years ago. It’s an absolutely delicious spirit and I knew that it was something we just had to develop in Tasmania. He said the company’s Tasmanian made Alembic still was vital in the production of a traditional-style calvados. Author Richard Flanagan was presented with the first bottle. He said “Tasmanian whisky makers have rightly established a global reputation for producing some of the world’s best whiskies, but I suspect in years to come people will say the true spirit of Tasmania is its apple brandy. This first bottling is a brandy of superlative quality that can hold its own with the best French calvadoses, and yet has its own distinct Tasmanian character. It’s an astonishing feat, and anyone who can get hold of a bottle is going to count themselves lucky.”

1 May 2017, Edition 183

Survey confirms brand health

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Brand Tasmania's second annual Brand Health Survey confirms that the State's brand is in good shape.

6 April 2017, Edition 182

Ginger brewery moves to Burnie

Strong demand has encouraged Henry’s Ginger Beer to upgrade from a shed in Penguin to a disused but spacious carpentry workshop at the old Burnie paper mill. Owners Carolyn and Marc Watson-Paul launched the business in 2013 in the kitchen of their Penguin home. "We took it out to a three-day event at Sheffield,” Ms Watson-Paul told The Advocate. “We only had a couple of hundred bottles, which we thought was a lot, and I think they lasted about two hours.” Since then, rapid expansion has driven a constant search for more space, culminating in the move to Burnie. “It’s a cool-looking building, with the industrial aesthetics and the history of the place as well,” Mr Watson-Paul said. “Once we’re up and production is at full capacity, we want to go to the next level and hopefully open a cellar door by next tourist season. We’d like to get it a bit closer to being able to meet demand, being able to produce enough to have it all over the State for the people who want to have it in their cafes and restaurants.” Henry’s is sold on the Spirit of Tasmania, but there are no plans for interstate expansion.

6 April 2017, Edition 182

Hill Farm clinches Korean deal

Tasmanian mustards will soon be gracing the shelves of premium patisseries in Seoul following confirmation of an order from a large South Korean company for Hill Farm Preserves' products. An initial shipment of Seeded Mountain Pepper Mustard and Pub Mustard from the Sisters Creek kitchen will be retailed in more than 20 Paris Croissant outlets. Hill Farm owner, Karin Luttmer, was among business delegates on the recent Tasmanian Government Trade Mission to East Asia. She said: "Meeting face to face after negotiating the business deal via email and phone was crucial to consolidating the relationship. [Paris Croissant] scouts had discovered our premium products in Japan where the brand has been on high-end department store shelves, in restaurants and in luxury hotels for over 15 years. What Japan has, other countries want.”

6 April 2017, Edition 182

Of witchetty grubs and giant pumpkins

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Witchetty grubs and giant pumpkins were on the agenda as Food and Wine Writer, Graeme Phillips, visited two distinctive autumn rural festivals in southern Tasmania.

4 April 2017, Edition 182

Dairy industry lauds our brand

Edition 181_Kim Seagram  the Tasmanian brand has never been stronger

The Tasmanian brand is more significant for dairy producers than regional or company brands and should be used more widely, a Legislative Council inquiry has been told.

9 March 2017, Edition 181

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Latest news

Tasmania's Stories Edition 183

Edition 183_Turnbull

Your May 2017 edition of Tasmania's Stories leads off with an historic opportunity for Tasmania to become an energy battery for the nation. 

Please enjoy your latest edition of Tasmania's Stories.

Robert Heazlewood
Executive Director, Brand Tasmania

23 May 2017, Edition 183

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