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
When they set up their salmon business as a side hobby, Frances and Peter Bender – the founders of Huon Aquaculture – could never have imagined they would create history by becoming the first fish farmers to be named Australian Farmer of the Year.
9 November 2018
David Meredith is on a mission. He owns a collection of Hobart upmarket establishments – including the iconic Islington Hotel – and has now scored a coup for Tasmania in Hong Kong’s supermarkets.
9 November 2018
Tasmania’s sparkling wines glittered in London, when House of Arras winemaker, Ed Carr, was bestowed with one of the most prestigious international honours.
9 November 2018
One of the world’s top chefs, Brazilian Alex Atala, has ‘been seduced’ by Tasmania’s seafood during a day on the water cruising the beautiful D’Entrecasteaux Channel.
8 November 2018
Call it a major culinary event. Two great chefs cooking up a degustation feast showcasing Tasmania’s freshest premium produce.
14 October 2018
There’s a little slice of Tassie in the middle of Melbourne where homesick ex-pats can stock up their pantry with local favourites – from leatherwood honey to scallop pies.
14 October 2018
Wallaby fattened on King Island pastures, and leatherwood honey collected from pristine rainforests whetted appetites as Tasmania held centre stage at Australia’s premier fine food expo.
13 October 2018
A pioneer of Tasmania’s whisky industry has been officially declared an ‘icon’ by being honoured with one of the highest international accolades.
12 September 2018
The wild rivers and pioneering spirit of Tasmania are the inspiration behind the first major beer launch in more than a decade at Australia’s oldest brewery site.
12 September 2018
Fried crickets sprinkled on tostadas. Insect infused elderberry sauce. Snapper topped with mealworms. These are just some of the ‘Rebel Foods’ appearing on Tasmanian menus, as locally-farmed insects push food frontiers.
13 August 2018
Join our mailing list and once a month we will keep you up-to-date with news from Tasmania.
Are you a Tasmanian business or producer? Join us in raising the profile, quality and value of Tasmania’s products.
