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Food and beverage stories

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

Me Wah named our top restaurant

Sandy Bay’s Me Wah was named Tasmania’s Restaurant of the Year at the Savour Australia TM Restaurant & Catering Awards for Excellence in Melbourne in July. Don Cameron from Mud Bar & Restaurant in Hobart received a Lifetime Achiever award. Me Wah also won best Asian Restaurant in Tasmania and Victoria.

5 August 2015, Edition 163

Quay to host Tasmanian dinner

Sommeliers Australia will hold a four-course “Great Tasmanian Wine Dinner" at Sydney’s Quay restaurant this month. Sommeliers Australia told The Shout: “Given the intimate nature of the evening most wines will be available in very small quantities only, with selections carefully made to complement each course and to celebrate the occasion with appropriate aplomb.”

5 August 2015, Edition 163

Pyengana is Producer of the Year

Pyengana Dairy Company was named Delicious magazine’s Artisan Producer of the Year in July. The north-east Tasmanian business that also runs a popular cafe in its tiny home town will add this latest award – for its Tasty Cheddar (12+ months) – to a long list of successes. Judge Matt Moran told the 10th annual awards in Sydney: “I was really impressed. It was 12 months old, had beautiful salt crystals throughout, beautiful flavour and texture. It’s one of the best cheddars I’ve tasted for a long time.”

Hobart’s Wellington Apiary won the magazine’s top honour in the From The Earth (Artisan) category for its Prickly Box honey. Judge and chef at Hobart’s Franklin restaurant, David Moyle, said the honey “had an almost mousse-like texture and a very clean flavour with subtle floral aspects. Really stunning.”

5 August 2015, Edition 163

Noma visits the realm of MONA

Edition 163 René Redzepi outside his world-beating Copenhagen restaurant

The world’s most awarded chef, René Redzepi, has been foraging in Tasmania.

5 August 2015, Edition 163

Nyrstar swings to tomorrow’s metals

Edition 163 Hobart's Nyrstar plant.

Hobart’s Nyrstar plant will process minor metals used to make smartphones, flat screens and solar panels as part of a $52 million upgrade announced in July.

5 August 2015, Edition 163

Petuna scores a unique double

Edition163 Tetsuya's Confit of Petuna Ocean Trout ... one of the world's most celebrated dishes

Devonport-based seafood business Petuna has become the first fish-farmer in the world to be awarded Best Aquaculture Practice for both ocean trout and salmon at the same site.

5 August 2015, Edition 163

Branding tales enthral big audience

Edition 163 Ray Martin and John Hammond ... intriguing interviews

Expatriate media celebrity Ray Martin, AO, and local producers John Hammond and Mark Littler joined forces to deliver the Brand Tasmania message to an impressive business audience in Launceston Town Hall in July.

5 August 2015, Edition 163

Pink ladies consigned to Asia

Tasmanian apple grower Hansen Orchards has consigned a sea container of pink lady apples to China and another to Thailand following successful trials of the variety in those markets. Yields of the variety in the company’s Huon Valley orchards are up 30 per cent.

9 July 2015, Edition 162

Fake branding challenges exporters

Tasmanian cherry growers are assessing options to fight back against produce being sold in counterfeit “Tasmanian-grown" packaging in China and Vietnam. Fruit Growers Tasmania’s Business Development Manager, Phil Pyke, said: “It’s been quoted that for every kilo of genuine Tasmanian cherries sold in China there are 5kg of non-Tasmanian cherries being sold in counterfeit boxes.” Fruit sold as “Tasmanian" in Vietnam sparked health fears. Lucy Gregg, from Reid Fruits said: “We’re the Louis Vuitton of cherries in China, because everyone wants to copy us, but they are putting inferior quality cherries in there and, therefore, degrading our brand.” The Fruit Growers Association is looking at legal options, while some growers have resolved to invest in packaging that is more difficult to copy.

7 July 2015, Edition 162

Sauvignon Blanc tops Decanter

Tasmania’s 2014 Bay of Fires Sauvignon Blanc has topped its class at the Decanter World Wine Awards in London. The wine collected the International Trophy for Sauvignon Blanc over £15, marking it as the very best of its variety.

It is the second time a Tasmanian sauvignon blanc has been judged the best in the world, following the same award in 2009 for the 2007 Tamar Ridge Kayena Vineyard Sauvignon Blanc. Josef Chromy topped the chardonnay section in 2013, while various Tasmanian sparkling wines and pinot noirs have collected national and international trophies.

Brand Tasmania’s Wine and Food Writer, Graeme Phillips, said: “[This success] comes on top of Tolpuddle 2013 Pinot Noir winning the trophy for the Best Australian Red Wine at the International Wine Challenge in London. Between them, Tasmanian wines have won two of the top awards at two of the world’s most prestigious wine shows.” The Decanter Awards’ Regional Trophy for Australian Sparkling Wine over £15 went to the 2002 House of Arras EJ Carr Late Disgorged, which is made in South Australia using Tasmanian grapes.

7 July 2015, Edition 162

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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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