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Food and beverage stories

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

Haddow launches cheese festival

Cheese maker Nick Haddow is helping organise a cheese festival to celebrate 80 varieties of Australian cheese produced by 20 producers, including his own Bruny Island Cheese Co. Called Mould, the festival will be an 11am-5pm event at Melbourne’s Meat Market on 2 September and is designed to lay down an Australian gauntlet to imported cheeses. Mr Haddow, a member of the Brand Tasmania Council, said: “The default position is that European or overseas cheeses are better and that’s not true. I think the industry is at a point where we can definitely stand up and celebrate how good what we’re doing in Australia is.” Cheesemakers will be available for a chat and will offer a taste of their finest products. There will be sheep’s whey vodka from Tasmania’s Grandvewe and don’t rule out cheese-flavoured ice-creams and gelatos. A ticket ($40 to $45) enables you to select a take-home cheese platter. “It’s an awesome room full of fantastic cheese”, Mr Haddow said. “Just let yourself go.”

4 July 2017, Edition 185

Tassie helps Shetland mussel project

Spring Bay Seafoods – operators of one of the world’s few commercial-scale mussel hatcheries on Tasmania’s east coast – is providing technical input to Scotland’s first scallop hatchery in the Shetland Islands. The Tasmanian company’s Hatchery Manager, Bryce Daly, spent three days recently at the NAFC Marine Centre in Scalloway in the Shetlands. He observed systems put in place following a four-day visit to Spring Bay Seafoods by the Scottish Shellfish Marketing Group in February 2015. Mr Daly shared his husbandry expertise and helped with skill development at the $2.9 million experimental hatchery in Scalloway. The project was launched with funding from the Highlands and Islands Enterprise, the Scottish Aquaculture Innovation Centre and the European Maritime and Fisheries Fund.

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

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

Life’s tough, says Winter Feast man

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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

Tassie wines win London trophies

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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

Plant scientist wins Kyoto Prize

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

4 July 2017, Edition 185

Virgin offers Tassie salt flakes

Tasman Sea Salt is flavouring meals served in Virgin Australia’s 11 business lounges around the country. Salt flakes are displayed on bench tops in porcelain salt pigs designed and crafted by Tasmanian potter Rynne Tanton. Already supplying salt to the Park Hyatt hotel in Sydney, and through Hudson Meat and Harris Farm outlets, the east coast producer is lifting its national profile through the Virgin deal. Tasman Sea Salt was established in 2013 and started selling salt flakes in 2014. The product is sold at farmgate and harvest markets, in gourmet grocery stores and online. The business recently launched flavoured salt flake mixes with options of wakame (seaweed) and pepperberry.

6 June 2017, Edition 184

Goose bumps inspire fine dining

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Food and Wine Writer, Graeme Phillips, visits Tasmanian specialist restaurant, Pure South, in Melbourne and comes away with a tale about goose bumps and place-of-origin brand power.

6 June 2017, Edition 184

Super oysters lift industry

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Promising trials of a newly developed super Pacific oyster have instilled renewed confidence in Tasmania’s $26 million industry.

6 June 2017, Edition 184

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