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Food and beverage stories

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

Restaurant accolade for Silo Hotel

It only opened last June, but Launceston’s Peppers Silo Hotel, has won a prestigious national restaurant award. The hotel’s Grain of the Silos was named Gault&Millau Australia’s New Restaurant of the Year, further cementing the newcomer as one of Australia’s finest new dining establishments. Now in its sixth year, the award recognises Australia’s restaurants that are anonymously reviewed by Gault&Millau. More than 850 establishments were reviewed and Silo Hotel General Manager, Paul Seaman, said: “Grain of the Silos sits proudly in a patch of Tasmania which is brimming with good food and people who truly care. Our Chefs have met each farmer, each maker, and each talented Tasmanian who brings something extraordinary to the restaurant’s ever-changing list of dishes. This award win is testament to the hard work and passion that has gone into creating, sustaining and growing Grain of the Silos.” The restaurant is headed up by Chef Peter Twitchett and TV personality Massimo Mele.

19 March 2019, Edition 203

TasFoods steams towards profitability

Growing agribusiness TasFoods is continuing its drive towards profitability, buoyed by a growing demand for premium Tasmanian produce. The Launceston based business reported an increase in Sales revenue of 25 per cent to $38.39 million in 2018. It also had a net after tax loss of $1.36 million, which represents an improvement of $5.45 million in 2017. Executive chairman Shane Noble told The Examiner it was a year of growth and operational improvement: “The board believes that the long-term fundamentals of TasFoods' businesses are strong, with increasing demand expected for premium foods, especially in the premium dairy and free-range chicken segments. The company's strategy will be to continue to expand through leveraging its Tasmanian heritage and the premium provenance of its brands to grow its distribution footprint in existing and new markets." Interstate markets accounted for 13 per cent of total sales for 2018, up from 7 per cent in 2017.

19 March 2019, Edition 203

Hill Farm Preserves star in Sri Lanka

An award-winning Tasmanian producer has scored a major coup, by breaking into a new market with a lucrative deal in Sri Lanka. Hill Farm Preserves will be selling its products at the new premium Cargills Food Hall, which is Sri Lanka’s largest retailer. Thirty-three of their forty-eight products will be available through the Colombo store. Representatives from Hill Farm Preserves have recently returned from the successful trade trip where they report that their mustards were especially popular during in-store tastings. The trip also took in Singapore. Hill Farm Preserves makes artisan condiments and preserves at Sisters Creek, in North West Tasmania. All its premium products are totally natural and contain no artificial flavours, colours or preservatives. Their small-batch, hand-labelled goods include cold pressed canola oil, jams, relishes, vinegars and of course, mustards. Hill Farm Preserves already successfully sells product into South Korea and Japan.

19 March 2019, Edition 203

Grape expectations

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The 2019 vintage is off to a flying start, and it comes with news that Tasmania’s area under vines has grown by 25 per cent over the past two seasons.

19 March 2019, Edition 203

Hot prospects at Richmond

Tasmania’s tourism boom shows no sign of abating. And, the historic village of Richmond, east of Hobart, is the latest to benefit with a multimillion dollar refurbishment of one of the area’s grandest homes. Prospect House, which dates back to 1831, has just been refurbished and is now open as boutique luxury accommodation. There is also an all-inclusive “paddock to plate” experience for visitors wanting to sample Tasmania’s premium produce. Prospect House is owned by the local wine-making Pooley family who have spent $5 million on the project. It also houses Pooley Wines’ cellar door, offering visitors a taste of their multi-award winning, cool climate wines from the Coal River Valley.

14 February 2019, Edition 202

Remote vineyard reaps rewards

Tasmania’s most remote vineyard is getting ready for its first harvest. A family farm at Marrawah, in the far north-west, is the first to grow grapes in the region, with the nearest vineyard more than 100 kilometres away. Stafford Ives-Heres planted the vines three years ago on the farm that was established by his great-grandfather, and he is expecting an unusual wine from the pinot noir and chardonnay grapes he planted: “We’re targeting something unique, that’s for sure. Something that has a unique taste to it, grown right here on the North-West coast,” Ives-Heres explained to The Advocate. “The extreme weather we get – you’ve got to be pretty insane to come up with an idea like this!” Ives-Heres is looking forward to his first vintage this autumn, and so should wine buffs who are looking for a new unique Tasmanian wine.

14 February 2019, Edition 202

Views sought on GMO-free status

Leatherwood tree with bee

Brand Tasmania Partners are being urged to have their say on what our GMO-free status means for Tasmania’s brand. Read more

19 December 2018, Partner Connections

What a year!

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It’s been a great year for Tasmania. David Attenborough showcased our stunning island to a global audience of millions, a deal was struck for new Bass Strait ferries, while our whisky and wine shone on the world stage… and that’s just the start.

11 December 2018, Edition 201

‘Tasting’ a whisky world record

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A treat is on the way for connoisseurs of the golden tipple, with the world’s largest whisky tasting room, planned for Tasmania’s north west.

11 December 2018, Edition 201

Festive fun begins with birthday bash

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Tasmania is gearing up for a summer of festivities, spear-headed by an iconic event which is ready to celebrate a milestone birthday – with a new look.

11 December 2018, Edition 201

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Tasmania's Stories Edition 203

Edition 203_NickHaddow

Brand Tasmania is about to enter an exciting new era as a statutory authority. Please enjoy your March newsletter.

22 March 2019, Edition 203

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