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Food and beverage stories

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

Beer lovers celebrate hop harvest

Beer glasses will soon be raised in celebration of this year’s hop harvest. The Fresh Hop Beer Festival, which will be held in Launceston over the last weekend in April, gives beer lovers the chance to enjoy first harvest, fresh hopped beers on tap. Local artisan brewers such as Moo Brew, Bruny Island Beer Co, Morrison Brewery, Seven Sheds Brewery, Little Rivers Brewing Co, and Iron House Brewery, will showcase their harvest ales alongside interstate brews from Sauce Brewing Co, Hop Nation Brewing Co, Newstead Brewing Co, Welder's Dog Brewery and The Mill Brewery. This is the fourth outing for the event, which this year will partner with Fermentasmania that is keen for the state to become internationally recognised as a centre for excellence in the design, production and marketing of fermented food and beverages.

23 April 2019, Edition 204

Farm food adventures

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Do you fancy picking mushrooms in an old railway tunnel? Or perhaps taking part in a truffle hunt? Well now you can, thanks to a new ‘on-farm’ food experience.

23 April 2019, Edition 204

World whisky win

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Sullivans Cove Distillery has been named world’s best whisky for the second year in a row, further re-enforcing Tasmania’s reputation as a serious global player in the industry.

23 April 2019, Edition 204

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.

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.

14 February 2019, Edition 202

Views sought on GMO-free status

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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

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Latest news

Tasmania’s Stories Edition 206

Tunnels to nowhere - SIloam

Over the past two years I’ve spent a lot of time in Tasmania. I’m honoured to be here, learning how to be Tasmanian.

27 June 2019, Edition 206

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