At an age when most of us were only just discovering wine comes in glass, not just casks, Will Tatchell had developed an extraordinary palate and thirst for good grog. The 33 year-old says he’d sampled every beer on the Australian market by his late teens and was already dreaming up bigger and better brews.
As to when Will worked out he wanted to make beer his life, a vague fantasy for the general population, he can’t quite put a finger on it.
“There was no defining moment, it was more of a curiosity,” he says fresh from morning coffee and invoices.
Will would ask his lecturers at the University of Tasmania to help tailor his Agricultural Science deg ...
Drinking $60,000 worth of the best wine in the world all day and all night with industry elite for a week in the Hunter Valley. Tough gig. No, really, it will be.
“Every morning we judge 40 wines then have an afternoon master class with the likes of James Halliday, Iain Riggs and Tim James. We then look at even more wines over dinner. So the pressure’s on from 9am til you go to bed,” says James Welsh, co-owner and Sommelier of Launceston’s famed Stillwater Restaurant and Black Cow Bistro.
This relentless schedule of vino is the format of the 2015 Len Evans Tutorial. Each year, a select few industry professionals are plucked from a mass of applicants to learn from th ...
Hartshorn Distillery is a new Tasmanian business that is something of a trailblazer. It’s a cousin to Grandvewe Cheeses, which has been producing sheep milk cheese in Birchs Bay, south of Hobart, for 13 years.
This unique distiller produces Tasmanian vodka from sheep’s whey. Ryan Hartshorn, the owner and manager of Hartshorn Distillery gave Tasmanian Food Guide some insight into how this seemingly unlikely spin-off came to be.
“The sheep’s whey is a bi-product of the cheese making process. I’ve been planning the development of the distillery for about two years now and it’s great to finally have it up and running”.
In an ...
Cool-climate, not far from the ocean, rich earth and passionate people: the Tamar Valley is brimming with everything it takes to make good wine. So it makes sense the region is now awash with vineyards, most of which are welcoming the public in to sample the goods.
Most places will charge a small fee per person for tastings. But this tends to be waved if you take a bottle or three off their hands. Also, shipment of big buys can be arranged.
There’s a bunch of great vineyards on offer, but here’s a few that you may never have heard of before which are certain to impress:
A good place to kick off your tour of the Tamar is Velo, just 10 minutes from central Launceston. ...
Picture this: Tasmania – a land of mountains and valleys, of bright green rolling hills sweeping down to blue rivers running over rocks, wallabies dodging out of sight as the land levels off, and an orchard comes into focus. Thousands of trees stand in hundreds of rows. Zoom in on a leafy branch, weighted down by bright red apples begging to be plucked. A happy tune plays as a gloved hand reaches out, grasps an apple and tugs. Free, the apple joins the crate. Off it goes to the shed filled with gleaming machinery, ready for that apple to be processed into delicious cider.
Tourists think this is a myth, and wonder how the Tasmanian countryside could be so idyllic. They dream of ...
It seems that whisky lovers around the world know something that Tasmanians are only just starting to realise – Tasmania produces a mighty fine whisky. It’s a product that has us being compared to the big boys from Scotland, Japan and America, and in some cases even beating them at their own game. Introducing Nant Distilling Company – the cream of our crop.
Nant Distilling Company has been on the scene since 2008, the year they completed the restoration works at Nant Estate. Built in 1821, the estate was in disrepair when the Batt family purchased it in 2004. They painstakingly rebuilt the buildings to original standard stone by stone, dredged the millpond and restored the ...