Cherry pioneer says it's time
Australia's biggest cherry grower and biggest cherry exporter, Reid Fruits, was offered for sale in July by Expressions of Interest.
1 August 2017
An introduction to Tasmania’s food and beverage advantages
Tasmania, a group of Australian islands washed by the unpolluted Southern Ocean, has won respect as a supplier of fine, safe food. Celebrity chef Tetsuya Wakuda said recently “I think of Tasmania as beyond organic.”
More than a quarter of the total land area of 68,300 sq km (more than 80% the size of Hokkaido) is committed to food production, while a 3,200km coastline is ideal for catching or growing excellent seafood. Read more
Stories about our food and beverage
Plant scientist wins Kyoto Prize
Tasmanian plant scientist, Graham Farquhar, AO, has become the first Australian to be awarded a Kyoto Prize.
4 July 2017
Tassie wines win London trophies
Food and Wine Writer, Graeme Phillips, reports that Tasmanians have again been winning trophies and awards in prestigious global competitions.
4 July 2017
Life's tough, says Winter Feast man
Food and Wine Writer Graeme Phillips reviews the 2017 Winter Feast and concludes that it's tough living in Tasmania.
4 July 2017
Super oysters lift industry
Promising trials of a newly developed super Pacific oyster have instilled renewed confidence in Tasmania's $26 million industry.
6 June 2017
Goose bumps inspire fine dining
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
Weather shrinks 2017 vintage
Tasmania's 2017 vintage will take a significant hit following unkind weather in the lead-up to the picking season.
1 May 2017
Fico serves Campania with Love
Hobart culinary couple, Federica Andrisani and Oskar Rossi, have become the first Tasmanian chefs invited to participate in the Melbourne Food and Wine Festival.
1 May 2017
Survey confirms brand health
Brand Tasmania's second annual Brand Health Survey confirms that the State's brand is in good shape.
6 April 2017
Of witchetty grubs and giant pumpkins
Witchetty grubs and giant pumpkins were on the agenda as Food and Wine Writer, Graeme Phillips, visited two distinctive autumn rural festivals in southern Tasmania.
4 April 2017
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