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Food and beverage stories

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

Tasmania ‘beyond organic’ says Tetsuya

Edition167 Superstar chef Tetsuya Wakuda with the Premier, Will Hodgman

Insights abounded into place-of-origin branding – including a show-stopper from Tetsuya Wakuda – when nearly 200 people gathered for a Brand Tasmania networking event at Hobart’s Blundstone Arena in November.

1 December 2015, Edition 167

Tas-Saff finds Hong Kong market

Award-winning Tasmanian business, Tas-Saff, has secured its first export order and is sending Tasmanian-grown saffron to Hong Kong. Terry and Nicky Noonan, who started Tas-Saff in 1990, said their saffron was being used in the kitchen of Hong Kong Ritz-Carlton’s two-Michelin Star restaurant.

3 November 2015, Edition 166

Tetsuya launches sweets outlet

Tasmanian Brand Ambassador, Tetsuya Wakuda, has launched a new Singapore business, Patisserie Platine that specialises in desserts. Building on the success and popularity of the desserts at Tetsuya’s exclusive Waku Ghin restaurant in Singapore’s Marina Bay Sands Resort, the new outlet offers an exclusive selection of hand-crafted pastries, petit cakes, macarons and cheese cakes for dine-in or takeaway customers.

3 November 2015, Edition 166

Test batsman invests in Tassie vodka

Australian Test cricketer David Warner has become a "significant shareholder" in Tasmanian beverages brand, 666 Vodka. The company said Warner would take an active role in increasing brand awareness, driving distribution and supporting promotional activities. Dean Lucas, 666 Vodka’s founder, added: “We’re pleased to have our business associated with an elite sportsman of David’s standing. He’s a unique character imbued with the great Aussie spirit and taking on the world. We know his insights and experience will be invaluable as 666 Vodka grows domestically and internationally. The injection of this capital will allow us to pursue additional growth initiatives, particularly in our export markets.” Warner told The Shout " I love Tasmania and the purity of the 666 story, which is captured in every bottle.”

3 November 2015, Edition 166

Leatherwood wins world honey title

Launceston producer, Australian Honey Products, won the Overall Trophy for Best Honey at the Apimondia International Apicultural Congress in Daejeon, Korea. Beekeeper Lindsay Bourke and his wife, Yeonsoon, collected nine of Australia’s gold medals at the congress. Up against honey from across the globe, the Bourkes’ leatherwood honey won gold in the Commercial Class, beating premium products from Denmark and India. The Tasmanian leatherwood honey went on to be named Best Honey of the Competition. Mr Bourke was recently judged Australia’s Biosecurity Farmer of the Year and his business has been Tasmanian Small Business Exporter of the Year in the Australian Export Awards.

3 November 2015, Edition 166

Huon cider takes three trophies

Willie Smith’s 18 Varieties Tasmanian cider won three major trophies at the 2015 Australian Cider Awards. The limited-edition cider, made from 18 different apple varieties sourced from across the Huon Valley, was judged Best in Show, Best Cider and Best Australian Cider or Perry. Judges said it was “very true to type” – a medium cider in traditional style – describing it as “lifted … with a lingering fruit flavour and an attractive bitterness on finish.”

Willie Smith’s co-owner Sam Reid, who is also President of Cider Australia, told The Mercury the award was a great reward for his company’s crew. “We couldn’t be happier with this product because it showcases what is great about Willie Smith’s – we are small enough to make really interesting cider, but large enough to get it out to enough people to educate and influence the category,” Mr Reid said. Willie Smith’s organic cider business is based at a fourth-generation apple farm at Grove.

3 November 2015, Edition 166

Mackey launches Irish-style whisky

Edition166 Mackey Whisky ... six years in port barrels

Distiller Damian Mackey has produced Tasmania’s first Irish-style whisky – unpeated and triple distilled.

3 November 2015, Edition 166

UTAS helps Cherry Vital export plan

Edition166 Tim Reid ... cherry industry set to double.

The University of Tasmania is working with Australia’s biggest cherry exporter, Reid Fruits, to enhance and validate the health benefits of cherry juice.

3 November 2015, Edition 166

Wine industry hits a Hollywood high

Edition 166 Home Hill vineyard ... a breakthrough 'Jimmy' for pinot noir. Image courtesy of the ABC

Forty years after Tasmania’s first commercial-sized vineyard was planted at Pipers Brook in the north-east, the State is basking in a show business-style “overnight success”.

3 November 2015, Edition 166

Wine royalty welcomes Welsh

Launceston sommelier James Welsh is the fourth Tasmanian to attend a Len Evans Tutorial, arguably Australia’s most sought-after course for wine professionals. The Stillwater and Black Cow co-owner is one of 12 Australian winemakers and stewards who will participate in a five-day class in the Hunter Valley in November that will include tutorials from James Halliday, Iain Riggs and Tim James.

7 October 2015, Edition 165

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Tasmania’s Stories Edition 206

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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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