Sirromet offers up perfect collection for Valentine’s Day

If you’ve had anything to do with weddings or “love” occasions lately, you’re sure to have seen Sirromet’s Love My range, perfectly suited to easy drinking and joyous occasions, whether it be formal or a relaxing family picnic.

Pretty in pink is the theme, with love my sweet bubbly white and rosé and love my sweet lite red and sweet fruity white; and for those that enjoy a little individuality, Love My comes in the standard 750ml bottle as well as a smartly designed 4 pack of 187ml. For those that relish their bold, heavy reds and crisp whites, Love My isn’t necessarily the collection for you, but you may be quite surprised with how well this range goes down on a warm afternoon. 

Mango Prawn and Watercress stack, paired Love My Sweet Bubbly Rosé

While we all may not have the chance to sit among the vines of Sirromet Winery in Mount Cotton, Love My transports you straight onto the deck of their Tuscan Terrace with the mouth-watering wafts of handmade pizza fresh out of the wood fired oven. Think about a wide and airy timber deck looking over a helipad and meadow, a Tuscan kitchen and a typical Tuscan tree shaded area, and it’s like you’re a part of another world all together. 

If you’re wining and dining your loved one this Valentine’s Day, don’t look past Love My as your wine pairing, as the sweet bubbly rosé with its beautifully balanced floral palate featuring fresh strawberries, ripe cherries and hints of musk will complement entrees of chilli prawns, grilled lobster, scallops, smoked salmon and even cuttlefish ceviche; while the sweet lite red brings out floral notes that are intrinsically hidden behind a palate of cherry and boysenberry, making it the perfect wine to enjoy with a spicy Thai beef salad, crab cakes and stir fried duck or chicken. Either will go down deliciously with a chocolate panna cotta. 

Photos courtesy of Sirromet Winery, Restaurant Lurleen's and Tuscan Terrace. Sirromet branded glasses are available at their Cellar Door.

Craig Will on Stillwater

After developing an interest in cooking early on in his life by baking cakes, biscuits and slices at home with his brother, Craig became interested in cooking. Living with parents in Launceston who had their own vegetable and fruit garden also gave Craig the skills of preserving, jamming and chutney producing as well as the curiosity that came with picking walnuts straight from the tree for his great grandmother’s prize winning walnut cake - one that he still uses to this day.

Craig Will, Executive Chef - Stillwater, Launceston TAS.  

Stillwater is a two chef hatted restaurant located in an elegantly appointed 1830s flour mill on the edge of the Tamar River in Launceston. Original décor brings warmth and added mystic to Stillwater’s majestic setting, while embodying a casually elegant ambiance to ensure all guests feel relaxed and content. With a main room seating up to 60 guests, a private room in the Georgian Miller’s Cottage seating up to 12 and their original bluestone wine cellar available to groups of 4 to 18, it’s little wonder  as to why Stillwater remains one of the popular choices in the region.

Ocean trout cudo with mandarin and radish.  

AGFG was able to ask Craig, Executive Chef of Stillwater a few questions about himself, his style and his inspirations.

AGFG: Have you always wanted to be a Chef?  

My early inspiration in my home and the guidance of my teacher, the ex-chef, gave me a career I could pursue with passion. 

AGFG: How would you define your style?  

Less is more or the ‘KISS’ principle – keep it simple [stupid]!  Use top quality local ingredients, cook with skill and let the natural flavours shine through.  

House made fromage blanc with herbs.  

AGFG: Obsessive compulsive about?  

Being organised and clean in the kitchen...definitely! 

AGFG: Your greatest culinary inspirations/influences?

That early teacher who inspired me to pursue a career in the kitchen and my mentor Chef Paul Foreman were my greatest personal inspirations in the kitchen.  

As for influences, when I was growing up Neil Perry was in the process of helping create the modern Australian movement of food, borrowing flavours from our Asian neighbours; he made food exciting to me.  The traditional French influences of Marco Pierre White grounded my cooking too. 

AGFG: Most ‘eyebrow raising’ menu item?  

I don’t really do ‘eyebrow raising'; how about ‘crowd pleasing’?  My crayfish with a fresh truffle béarnaise received rave reviews.

AGFG: Signature dish:  

It’s hard to choose a favourite dish, it’s a bit like choosing your favourite child…however my Stripey Trumpeter dish (sugar and beetroot cured Stripey Trumpeter, shaved baby fennel, citrus infused crème fraiche and ocean crackle) is my current favourite. 

Craig’s latest creations can be found on Stillwater’s most recent evening menu through his 5 course menu. Seek and thou shall receive here

Photos courtesy of Stillwater.

So...Why Red Velvet?

It used to be called "The Cake of a Wife Time..." (Betty Adams extract), but why are we so enamoured with it?

Red velvet – beautifully chocolate, yet gracefully passionate with a bold red hue draws us in like a moth to a flame. Naturally, cooking grants the best of both worlds, being both a science and an art, the elusive red velvet is one in the same. Modern and novice bakers seek red food dye to make these bright creations, however, red velvet was invented by a chemical reaction, not just because someone decided to paint the town in red.

Red Velvet Whoopie Pies (very American), however, you can see the strong use of food colouring.  

The original red velvet cakes were exactly as they’re named, they were produced through more of a stain of red than a deliberate few drops of food colouring. Many recipes varied in the beginning, but a few things were constant; the combination of baking soda and either buttermilk or vinegar created plenty of bubbles to ensure the delightfully fluffy texture (like velvet) upon baking and while this occurred they also reacted with the cocoa, which was traditionally an acidic element, changing colour in the presence of strong acids due to the compound anthocyanins – the red part and thus, red velvet was born.

Red Velvet cupcake, using the natural process as well as some beetroot puree for a darker, more vibrant red.  

The red hue of the “ancients,” so to speak, wasn’t the red we know today, it was definitely more chocolate than beet so that’s why many recipes used to call for beetroot puree to further darken the sponge upon baking. The reason we don’t see this today is because cocoa powder is now processed in a way that modified its pH level to become more alkaline. Dutch cocoa in particular is heavily treated with an alkali to create a darker, richer product, which is less likely to react with acids. You’ll be hard pressed to find an unprocessed cocoa, so we suggest looking for natural cocoa powder or perhaps organic cacao powder if you are looking for a more natural way of baking that red velvet cupcake this Valentine’s Day. 

If you’re not one for experiments, then go ahead and try our delightfully RED red velvet recipes here – or dive in and naturalise our recipes! If you do, please let us know via our facebook page

Top 5 Aphrodisiacs Sure to Spark Romance

The Way to the Heart… 

February hails in a month of love, affection and impious pleasures. Don’t think that going through the motions of purchasing flowers and chocolates for your lover is going to cut it this year. Oh no, no, no! Today, Valentine’s Day expectations are much higher – we aren’t talking anniversary worthy, but a nice dinner, some romance and a gift of love is certainly in order!

While restaurant dining unquestionably remains the most sensible Valentine’s Day preemptive wooing option (see our sparktacular Valentine’s Day specials here), when it comes to the foods of love, there’s nothing like offering sweet temptations you’ve masterfully created on your own, or even together if you’ve been practicing your Patrick Swayze and Demi Moore pottery wheel scene from Ghost and are ready to move it into the kitchen… (but we’ll keep it G-rated with Disney’s Lady and the Tramp…)

It’s that time again everyone – where the debate of the aphrodisiac is ignited.

As true foodies, we are believers! There’s nothing more sensual than an oyster slipping down your throat, but hey, we know not all agree. However, just for this special time of the year, let’s indulge ourselves a little.  

Notoriously Wicked Aphrodisiacs :

Aphrodisiac is a name being derived from Aphrodite, the Greek goddess of love, and are themselves a hotly debated issue, either vindicated by studies that prove they exist, or expelled by science refuting claims that any particular food can increase sexual desire. So, do aphrodisiacs work by triggering a biochemical response or are they the result of enduring cultural or psychological conditioning? Let’s not lose the romance of wonder, because either way, the list of alleged aphrodisiacs is increasingly longer and while some suggestions are obvious, others are deviously more suspect.  


Few will argue that we experience amounts of pleasure from consuming chocolate. Italian researchers found that women who consumed chocolate daily reported a higher degree of sexual satisfaction and a study reported by the BBC suggested that melting chocolate in one's mouth increased brain activity and one’s heart rate more than that associated with passionate kissing. 

Why? Chocolate contains phenyl ethylamine and serotonin, which are naturally occurring mood-lifting hormones released in the human body which bring about feelings of excitement and increased levels of energy.  It can also contain theobromine – a stimulant with mood improving effects. Cocoa or dark chocolate may also positively affect the circulatory system. With its array of aphrodisiac properties, chocolate promises to turn even the seemingly innocent into hot blooded Valentines. Chocolate makes us feel good all over - much like being in love! 

When seducing with chocolate, truffles are a sure favourite, as is a wickedly delightful chocolate fondue. Try Laura Cassai's Chestnut Forest (a Modern Tiramisu) recipe for a taste of something sweet, boozy and sumptuous that will melt in the mouth and if you're really ready to make this Valentine’s Day one to remember, Belinda Jeffery's deep, dark chocolate and praline mousse has intrinsic seductive qualities. If you're looking to be a little more creative in the kitchen, check out our list of dessert recipes with chocolate as the main ingredient.  


Any food, lovingly hand fed to your partner certainly has the potential to ignite the flames of passion, but strawberries have an added advantage in that they are an edible Valentine - red, juicy, and with a hint of adoration cascading from your heart. Dipped in lashings of thickened cream, strawberries take on a whole other dynamic. Touted as an aphrodisiac since 200BC, the strawberry was an historic symbol of Venus and gained its reputation due to the large number of tiny seeds embedded within - symbolising fertility. 

In art and literature, the strawberry is usually portrayed as a symbol of sensuality, while throughout provincial France it was custom to serve newlyweds cold strawberry soup to help promote honeymoon romance. Strawberries contain more vitamin C than any other berry, much needed to supply energy and keep the fires burning. Try our strawberry recipes here. Legend also has it that if you break a strawberry in half and share it, you will soon fall in love with each other. 

Ever considered cooking up strawberry risotto?   


"Muy caliente" is a common Spanish expression of excitement; muy means very, caliente means hot – VERY hot! It makes for the perfect expression when it comes to describing chillies as an aphrodisiac, both for their shape (let's hope none of you are thinking Birds Eye chilli right now) and their heart racing qualities. The phallic shape is not unique to chillies as numerous other fruits and vegetables have gained love-inducing reputations for similar reasons but it’s the chillies ability to get us all hot and bothered that firmly fixes its reputation as an aphrodisiac. 

“Capsaicin” is the active ingredient found in chillies responsible for stimulating our nerve endings to release pulse raising chemicals and prompting the release of endorphins; this serves our bodies with a pleasurable feeling and natural high. I recommend always having a bottle of chilli oil ready on hand in the kitchen for whenever the moment calls. Wok tossed chilli crab makes for a delicious meal, while chilli choc bites are sure to have you identifying the link between the heat of food and ensuing passion - you'll find gourmet chocolate providores offering an array of chilli and chocolate combinations, if weather permitting, maybe you could give our chilli hot chocolate a go? If it's too warm of a night... just add some ice. 


Casanova, whose name remains synonymous with the art of seduction, is often credited as having been the world’s greatest lover - he famously feasted on 50 oysters every day. Speculation about the powers of oysters centres on the powers of their high zinc content. Salty, sensuous and seductive, no other food is more frequently linked with desire than the humble oyster. 

Oysters are best at their simplest, freshly shucked and served on a bed of crushed ice with just a squeeze of lemon. For something a little different, try a French inspired eschallot vinegar or a Japanese dressing of mirin and grated white daikon. Alternatively, you can serve them hot as Kilpatrick or with a creamy Mornay sauce. Any which way, oysters by candlelight then finished with an array of strawberries and chocolates, accompanied by glasses filled with chilled champagne, are a sure hit. We also can't get enough of oysters with Vietnamese dressing, crispy shallots and baby coriander. If you rather make it a night out to remember, be sure to stop by your local seafood restaurant for fresh and local oysters, we recommend trying a combination you've never had before! 


It may be a stretch to call Marilyn Monroe’s favourite drink an aphrodisiac, but there is no argument that it has lowered plenty of inhibitions. Thanks to a steady stream of delicate bubbles, Champagne is absorbed into the blood stream more rapidly than still wine, inducing affectionate and amiable biological reactions. Dubbed by many as "liquid love", Champagne is an excellent idea for Valentine’s Day. After all, Champagne is for celebrations and Valentine’s Day is the celebration of love, romance and pure ecstatic sexiness. 

For your consideration, since Champagne is in fact copyrighted, the term "liquid love" can be expanded upon to be a bit more inclusive. Champagne per se only originates in the Champagne region of France, in the circumference of two historical towns called Epernay and Reims. Australia, however, produces some excellent sparkling wines and when combined with foods that have aphrodisiac qualities... the desired stimulating effect is inevitable.

By Gordan Zola. 

Supernormal Asian Cuisine

Book Review: Supernormal by Andrew McConnell. 

Based on the activities of renowned Melbourne restaurant, Supernormal, owner and head chef Andrew McConnell delivers his quirky cookbook of the same name into the hands of the everyday cook.

Just this once we say: judge a book by its cover. In many ways, Supernormal steps away from conforming, both in the restaurant and book. From cover to cover it presents a neat and tidy appearance, yet continuously provokes ones curiosity. The varying photography styles of Earl Carter interchange. At times they may be soft and grainy and then a page flip finds them polished and sharp, so that trying to assume what follows consecutive pages becomes far from easy. Perhaps cartoon eyeballs have been drawn onto grilled lamb ribs or a whole flounder goes unnoticed for a second, camouflaged among a snow-like dusting of flour. It is with this constant change, this quirkiness and unpredictability that Andrew McConnell introduces the reader to all that is Supernormal. 

Tuna, Avocado, Wakame and Pickled Cucumber, p. 72. 

For an idea of what’s inside, think cooking in cities that never sleep, like Hong Kong and Shanghai, or imagine the confident simplicity of cold Japanese dishes like Tuna, Avocado, Wakame and Pickled Cucumber. In eight chapters, Andrew shares a total of 89 mouth-watering recipes, both savoury and sweet, snacks and feasts that will excite tastebuds and have you scanning Asian supermarket isles for ingredients like toasted nori, fresh ramen, yuzu kosho and Chinese black vinegar paste.

If the thought of pan-Asian cuisine has you salivating, then pick a simple dish and begin – warm introductions to each meal encourage the reader to do their best and careful paragraphed instructions guide the way. Once simple bites are mastered, dishes requiring dedication, more interaction and considerable pre-thought await, like the Twice-Cooked Duck Legs with Plum Sauce and Steamed Bread. Feel the energy bubble out from photographs of talented chefs as they work with precision in Supernormal’s open kitchen. Follow along at home, reveling in the satisfaction of creating more than just a meal, but a piece of art with a touch of personal flair.  

Learn from the insights given into running a commercial kitchen and understand a little more about what it takes to turn food preparation and smooth service into seemingly effortless magic. Recreate Supernormal’s most addictive dishes – even the ever-popular Lobster Roll – for midnight snacking and lunchtime feasts. Sense harmony when international flavours dance together and celebrate over a shared table culture. 

No matter your limitations, the buzz that radiates from Supernatural is infectious. Experiment and find what works for you and the flavours that entice you to try it again. Personalise any dish as much as you like, because whatever you create, it will be supernormal. 

By Annabel Rainsford.

This is an edited extract from Supernormal by Andrew McConnell, photography by Earl Carter, published by Hardie Grant, RRP $60 and is available in all good bookstores and online here

No Monkey Business: Quick & Easy Chinese Cold Noodle Dishes

Our Favourite Five! 

Keep your cool over summer, but still get your fix of delicious Chinese dishes with our five favourite cold Chinese noodle dishes. Though the recipes are not strictly extracted from their respective Chinese regions, these dishes are all inspired by the flavours of the classic cuisine, offering a variation in noodle styles and sauce bases. Most cold noodle dishes are used as a side to meaty mains and even bread main dishes, however, if you want to use one or all of these recipes as your meal staple, go right ahead! We love all of them, so best try them all and let the family decide on which one they want to eat again and again.

Cold Chinese Summer Noodles

Thin rice noodles tossed through a rainbow of vegetables. This dish has lovable simplicity with fresh and vibrant flavours.

Cold Sesame Egg Noodles

Simple and quick to make, if you haven’t tried egg noodles before in stir fries and other Asian dishes, try them now.


Cold Peanut Sesame Noodles

Using thicker noodles, this dish benefits from a smooth, creamy peanut ‘butter’ texture and a squeeze of fresh lime gives it a lift and a zesty kick – just what you need on hot summer days. 


Cold Bean Noodle Salad with Mushroom Medley

Experiment with different mushrooms in this dish, incorporating noodles made out of mung bean paste for a peculiar texture similar to jelly. 


Liang Fen Mung bean noodle salad

Learn how to make your own mung bean noodles in this tasty dish. 

Compiled by Julie Johnson. 

Scrumptious Chinese Pancakes

It’s the start of a New Year all over again with the coming of the Chinese New Year. Now that the kids are back at school, it’s time to experiment and add some new recipes to your repertoire with these tasty Chinese pancakes below. Thick and dense or thin and pliable, pancakes make a great snack in the middle of the day. If you are hosting your own Chinese feast, pancakes are the perfect accompaniment to your favourite Asian inspired dishes and they are also helpful in taking the sting off spicy marinades. 


1. Chinese Zucchini Pancakes

Top this chunky Chinese pancake with pulled pork or simply rip and dip them in marinades as a starter or side to larger mains.

2. Chinese Sweet Potato Pancake

Sweet potato pancake pockets make for a great mid-morning or afternoon snack.

3. Chinese Spring Onion Pancakes

Pull these crispy flatbreads apart and dip them in your favourite spicy sauces.

4. Chinese Turnip Pancakes

Serve turnip pancakes as a starter with your favourite Chinese sauces.

5. Chinese Red Bean Pancakes

Addictively gooey with a subtle flavour, these pancakes make a great snack, or a starter to your favourite main.

6. Chinese Mandarin Pancakes

These pancakes are paper thin - perfect to roll tender meat up inside like a wrap. 

Compiled by Julie Johnson. 

Monkey Celebrations: Chinese New Year 2016

Have you already abandoned or completely forgotten your New Year’s resolutions? Did you somehow miss New Year’s Eve, perhaps travelling between countries and were unsure of the time difference? No matter, you can try it all again with the coming of the Chinese New Year on Monday, February 8thIt is the longest and most important celebration in the Chinese calendar, beginning on the first day of the Chinese calendar, which usually falls in February, and the festivities continue officially for 7 days and traditionally for 23 days, more in depth information can be found here

Chinese New Year in 2016 is the Year of the Monkey, known for being witty, intelligent and having a magnetic personality. Monkeys are also mischievous and curious about the world around them. They are masters of practical jokes and learn very fast. If one is likened to a monkey, it is seen as a compliment, as monkeys are very clever. 

Celebrating Chinese New Year around the country, Sydney’s Chinese New Year Festival begins on the 6th of February, hosting over 70 events right in the heart of the city, from a K-pop party to a Chinatown Lion dance and even a karaoke Sydney Bridge climb.

Adelaide’s Chinatown precinct is hosting a Lunar New Year Street Party to usher in the year of the Monkey, featuring stalls and exhibitions, entertainment from cultural groups, arts, crafts and delicious food.  

Melbourne is set to host a number of Chinese and Lunar New Year festivals across the CBD and outer suburbs, from firecracker shows to martial arts demonstrations. Check back to the link to find out more details as they are released.

Should you want to enjoy sumptuous Chinese cuisine to welcome in the Chinese New Year, simply head over to our list of Chinese Restaurants in your nearest location and book in for a feast of your favourite dishes. For particular event specials for Chinese New Year, check out our What's On Guide!

If you’d prefer an excuse to host a party at home, or to delve into creating your own Chinese food, organise a Chinese New Year party complete with red lanterns, golden dragons and a spread of delicious Chinese dishes. Make a start by checking through our recipe section on the website for inspiration.  

A few quick personalities born in the year of the monkey: Leonardo da Vinci, Charles Dickens, Celine Dion, Tom Hanks, Will Smith, Halle Berry, Christina Aguilera, Diana Ross, Owen Wilson, Daniel Craig, Mick Jagger, Julius Caesar, Demi Lovato, Miley Cyrus, Nick Jonas, Selena Gomez.

Compiled by Julie Johnson. 

Festivale 2016

Launceston City Park, Tasmania Friday 12 – Sunday 14 February 2016. 

Whether stopping by for just a day, or spending all three inside Tasmania’s Festivale 2016, you’re bound to have a merry time! Head to all of your favourite stalls, get involved with classes and activities and soak up the lively atmosphere, surrounded by some of Tasmania’s world class produce.

On Saturday and Sunday, Tamar Valley Wine Route Experiences are on offer inviting festival-goers to indulge in a palate pleasing array of Tasmanian wine, beer, spirits and produce. Engage with some of Tasmania’s most inspirational food and beverage producers and check out our six suggestions for making the most out of Festivale.

Learn something on Saturday:

Two very popular wines – Pinot Gris and Pinot Grigio. Is the only difference French and Italian?

This is just one of the Tamar Valley Wine Route Experiences to enjoy over the weekend. Join Penny Jones from Bay of Fires Wines and Stewart Burns, Josef Chromy Wines as they taste and explore different wines from these intriguing grape varieties. This class runs from 1:00pm – 1:45pm. 

Attend the awards:

Each year Festivale recognises the outstanding efforts of stallholders in all categories including food, wine and cider with a number of classes under each awarded category. Be sure to attend the awards and show your support for local businesses.

Eat your weight in a day:

In between events and activities, spend the time to wander around the site to food stalls like the Clover Hill Sparkling Wine Oyster Seafood Bar for succulent seafood starters. If hunger pains are really starting to hit, head over to Flamecake to satisfy your stomach with European style flammkuchen, served hot off the wood fire. This is a traditional Bavarian and French dish similar to the pizza, but made with a sourdough base and crème fraiche sauce. It’s a great way to warm up on cool days or an easy option to share with friends and family as you explore.

Have some fun – for yourself and the kids:

Visit international buskers by Vjam Avenue as they perform acrobatics, body contortions and other exciting acts while the kids enjoy some fun themselves in Kid’s Kingdom with face painting, ballooning and temporary tattoos. Tailrace Communities will be offering children’s activities every day, like circus school, Taiko drumming workshops, dance workshops and interactive music lessons so parents can sit back, relax and enjoy a long weekend off.

Test your new-found knowledge:

Do your best to pair a wine or cider from one of the many stalls with a spicy curry from Indian Empire or a meal with more Mexican flavours from Tio Rico, then treat yourself to another round with decadent desserts or a platter of cheese. 

Feast like a King:

For a tasting experience to remember, purchase tickets now to Festivale Lunch with Greg Malouf. Held at Stillwater on Friday 12th of February, Greg Malouf will share his passion for cooking, his knowledge and experience as he works with Head Chef Craig Wills to showcase Middle Eastern cuisine and incorporating Tasmanian produce.   

For more information on Festivale 2016, head to the official Festivale website. Those travelling from elsewhere can find accommodation options for Tasmania on our website, simply follow the link for suggestions.  

Our Favourite Tasmanian Producers

Are you visiting Tasmania and want to know more about where the best produce comes from as you explore? Keep a look out for the producers that supply some of our chef-hatted restaurants with high quality goods, like Stillwater Restaurant, Me Wah Hobart, Geronimo Aperitivo Bar and Restaurant, Monty’s on Montpelier and Mud Bar and Restaurant. Space permitting, we would name and fame all the dedicated and passionate suppliers across Tasmania, however, we do our best by offering you a snippet of six suppliers. Get a taste for what Tasmania’s lush, fertile lands can produce with our few mentions below. 


Kate’s Berry Farm

Located in Swansea, Kate’s Berry Farm produces cool climate berries, picked at the peak of ripeness. Berries like raspberries and strawberries contain no fungicides, pesticides or harmful chemicals, grown using only organic foliar fertilisers. 

Robbins Island Wagyu

Run by fourth generation cattle farmers, this farm has bred wagyu beef on Robbins Island since the early 1990s. Featuring Beef Marble Scores of 4-6 and 7+, the signature taste is a specific combination of genetics, regional pastures and pristine environment. 

Nutpatch Nougat

Situated in iconic Kettering, Nutpatch Nougat is ideally located 2km drive away from a hazelnut orchard, with further production in Kettering. They also specialise in handmade fine chocolates with a range that grows every year. 

Scottsdale Pork

Fostering a culture of continuous improvement ensures Scottsdale Pork pigs are nurtured through the highest standards to produce a tasty, juicy, natural pork with a superb eating experience. Naturally juicy, pigs are left to roam free-range, with no extra additives, it's just 100% natural pork.

Evandale Estate

Evandale Estate olive grove in the northern midlands of Tasmania consists of 3500 trees planted in 1999, alongside figs, chestnut and hazelnut trees. The main olive varieties include Frantoio, Correggiola, Leccino, Picual, Nevadillo Bianco, Manzanillo, Verdale and Barnea, producing award winning cool-climate cold pressed Extra Virgin Olive Oil entirely pressed and bottled onsite.

Gillespie’s Ginger Beer

Crafted on the south-east coast of Tasmania in the coastal Hamlet of Bream Creek, Gillespie’s Ginger Beer is free from preservatives and additives. Premium ingredients include natural filtered rainwater, organic fresh ginger, Tahitian lime, lemon, native Tasmanian pepper berry leaf and sugar. 

To complement a meal full of fresh, vibrant Tasmanian produce, it would only be right to drink wine and ciders from Tasmanian companies. Check out some of our featured companies below:

Two Metre Tall Farmhouse Ale and Cider

Nestled on the banks of the Derwent River, Two Metre Tall Farmhouse Ale and Cider is the perfect location to soak up Tasmania’s breathtaking natural wilderness and enjoy unique farmhouse-style beers and ciders. Two Metre Tall’s entire selection of beverages can be purchased at the farm bar, as can its farm-raised ‘beer-fed’ beef.

Goaty Hill Wines

Offering panoramic views of rocky hillside and rolling greens, Goaty Hill Wines in Kayena encapsulates the essence of Tasmania. Complement a gourmet platter of local produce with a bottle of Goaty Hill’s latest release – perhaps an elegant 2014 Riesling bursting with honey and green apple flavours or the 2014 Pinot Gris laced with floral notes, best paired with smoked cheese.

Bay of Fire Wines

Extensive green gardens and sweeping vineyard views make up this Tamar Valley winery, alluring and distinctively Tasmanian. There is sure to be a wine for all tastes from the spicy, citrus and stone fruit Chardonnay to multi award-winning Pinot Noir in all its graceful strawberry aromas.

Clover Hill Vineyard 

Situated in Tasmania’s Pipers River, Clover Hill effortlessly combines classic French methodology and vivacious Tasmanian style to produce a stunning collection of Cuvée wines. 

Quick mentions: 

Keep an eye out for these brands and you know you’re in safe hands for quality and fresh produce. 

Wild Clover Lamb

Lost Pippin Cider

Black Ridge Farm

McHenry Distillery

Bruny Island Cheese

Bay of Fires Cheese

Mount Gnomon Farm

Flinders Island Meat 

Compiled by Julie Johnson. 

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