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Food and beverage stories

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

Aloft is arising at Brooke Street

Aloft, a new restaurant at Brooke Street Pier, is expected to open in October, featuring dishes by former Garagistes chef, Glenn Byrnes, and former Property of Pilgrim chef Christian Ryan. There will be a changing menu, a casual ambience and the venue will provide harbour views, with bar seats overlooking the kitchen.

2 September 2015, Edition 164

Foodie hub is going Greek

Hobart’s one-time foodie sensation, Garagistes, is to reopen in November as a modern Greek cafe and restaurant, Urban Greek. The Hobart-based Kakkos family and chef Pavlos Zacharoudakis share a Cretan background and promise to use local produce to prepare traditional food from Crete. They say Urban Greek will be unlike anything Hobart has seen. It will open early for coffee and breakfasts and stay open late for dinners.

2 September 2015

Franklin makes award shortlist

Hobart restaurant Franklin is a finalist for Gourmet Traveller’s Best New Restaurant of the Year award. The travel guide said: “Let’s do a quick inventory of its credentials: sensitively converted heritage building, wood-fired oven, sustainable ethos, natural-leaning wine list, great bar menu, a touch of Australiana, chef with a beard. It’s all there. And yet nothing here has a paint-by-numbers feel.” Franklin, run by David Moyle and Ben Lindell, joined Firedoor in Sydney and Africola in Adelaide on a national short list.

2 September 2015, Edition 164

Whisky chocolate is best at show

Launceston chocolatiers Rick and Theresa Streefland (Cocobean Chocolate) won the top prize at the Royal Hobart Fine Food Awards in August. A whisky chocolate using many local ingredients beat off 1,491 other entrants to take out the Richard Langdon Trophy for best exhibit in show. The Royal Agricultural Society of Tasmania attracted the highest entry numbers in the show’s 19-year history and 71 per cent of medal winners were Tasmania-based. Blue Hills Honey collected 19 medals, including eight gold.

2 September 2015, Edition 164

Tetsuya to cook at sparkling event

Tasmania’s Brand Ambassador, Tetsuya Wakuda, will be guest chef at a gala dinner at Josef Chromy Wines to open Effervescent Tasmania 2015 on 13 November. The three-day celebration of Tasmania’s emergence as a producer of some of the world’s best sparkling wine will also include events at Frogmore Creek, Moorilla and Stefano Lubiana Wines near Hobart. Jeremy Dineen, the Chief Winemaker at Josef Chromy Wines, said: “We are pleased once again to work with our colleagues to showcase some of Tasmania’s best producers and discuss the quality, complexity and diversity of our sparkling wine.”

2 September 2015, Edition 164

Bianca named top young host

Launceston restaurateur Bianca Welsh, 28, is Australia’s Young Restaurateur of the Year. Ms Welsh is a partner in Launceston’s Stillwater Restaurant, Black Cow Bistro and Mill Providore with former Brand Tasmania Council member Kim Seagram. Ms Walsh said: “There’s a real buzz around Tasmania at the moment and other competitors said they were jealous that we have so much on offer here.” A part-time psychology student, Ms Welsh shared first place in the Electrolux Appetite for Excellence Award with Chris Thornton, of Restaurant Mason in NSW. The pair will split a $8,000 cash prize and will also enjoy a trip to Asia.

2 September 2015, Edtion 164

Maritime single malt delights Lark

Two barrels of Lark Distillery’s whisky that have travelled 172,887km – equivalent to fours time around the world – during 403 crossings of Bass Strait on the Spirit of Tasmania ferries were tested in August and delighted the godfather of Tasmanian whisky, Bill Lark. “This whisky has developed a richness in flavour,” he told the media. “Because it’s been moving, not keeping still, it’s picked up on the delicious port characters inside the wood … and it’s got a delightful little back note of that salty maritime atmosphere.” A limited edition of 70 specially labelled bottles of the whisky will be sold on board the ferries.

In another limited release, 220 bottles of a special Lark Hall of Fame Limited Release Whisky will be on sale this month in Australia and Britain. Mr Lark had the whisky decanted and bottled to celebrate his induction in London into the Whisky Hall of Fame. The unique whisky was matured inside a 200-litre Heaven Hill Bourbon Cask from Kentucky. It was finished in a 90-year-old Seppeltsfield Para Port Cask at the Lark Bond Store at Cambridge and caused Mr Lark’s eyes to twinkle after it was decanted.

2 September 2015, Edition 164

$10k-a-time whisky sells in hours

Sullivans Cove has sold Tasmania’s most expensive whisky – two decanters priced at $10,000 each – within hours of them being offered. The whisky was made by blending some of its finest single malts, including the French Oak HH0525 that won the World’s Best Single Malt Whisky award, the French Oak HH0390 which was judged the Best Australian Single Malt in 2015 and the French Oak HH0509 which was awarded 96.5/100 by Jim Murray’s Whisky Bible in 2013. Spokesperson Bert Cason said: “We've created a malt that stands head and shoulders above the rest and promises the connoisseur the treat of a lifetime, not to mention a slice of whisky history.” The two Sullivans Cove Manifesto decanters were hand made by Tasmanian glass sculptors Anne Clifton and Peter Bowles and are packaged in hand-made Huon pine cases lined with doeskin. One decanter was purchased online from the distillery’s Cambridge cellar door and the other was snapped up at Dan Murphy’s store in Double Bay, NSW.

2 September 2015, Edition 164

Booming berry businesses swing to solar

Edition 164 Island Berries' Managing Director, Andre Richardson, gives Janell Cartledge a hand in the company's new plant. Image courtesy of The Mercury

Processor Island Berries and grower Westerway Raspberry Farm have both commissioned cutting-edge solar-powered technology to enhance their operations.

2 September 2015, Edition 164

UTAS delivers healthier roast lamb

Edition 164 PhD student Aaron Flakemore and Associate Professor Aduli Malau-Aduli … healthier sheep and healthier meat. Image courtesy of UTAS

A 10-year study by a University of Tasmania team has demonstrated that sheep meat can be enriched with healthy omega-3 fatty acids by feeding livestock pellets laced with only 5 per cent of an easily available polyunsaturated oil, such as canola oil or rice bran oil.

2 September 2015, Edition 164

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