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 ...
Something exciting has been bubbling on the North-West Coast of Tasmania, and if you follow the aromas, your nose will lead you to the brilliant new cooking school at Ghost Rock Vineyard.
Far from just a cooking school, Ghost Rock has never been ‘just’ a winery either.
The vineyard has become an icon within the region; establishing itself as a premier entertainment venue for the North-West Coast with it’s popular Concert In The Vines. The annual event held each summer on the grass amongst the grapes allows the vineyard to attract rock legends to the North West Coast of Tasmania; having previously played host to the likes of Ross Wilson, ...
Warning: Do not read this article without a decent supply of chocolate at hand. Be sure that you are aware the location of your nearest 24 hour chocolate store, because without it - the insatiable desire that will stir in your appetite when you read what is about to be revealed to you, will be simply unbearable.
In all seriousness, Tasmania is one of the world’s best kept secrets as a chocolate lover’s haven. The abundance of good quality, creamy milk from local dairies coupled with fresh flavoursome produce such as juicy berries, nuts and liqueurs - has well and truly put Tasmania squarely on the chocolate lover’s map.
Forget crayfish and abalone. There’s other sweet, edible treasures buried beneath Tasmanian waters being rounded up in droves by diver, Alex Isles.
The 29 year-old started the business, Tasmanian Ocean Produce last year. Alex says he saw a gap in the market and took the plunge.
“Most of the guys catching periwinkles and sea urchins are doing it on the weekend or for fun. The other guys diving like me seem to focus on supplying big volumes to the domestic markets rather than the niche ones. So I wanted to focus on peris and urchins rather than compete with the big boys for crays and abalone,” he says.
Alex says periwinkles, or peris, are a large marine ...
Tasmania’s cheese industry is worth more than a staggering $350 million per year. The island state boasts the perfect conditions for making exquisite cheese - high rainfall, lush green valleys, the cleanest air and the freshest water in the world.
Most of all, Tasmania lays claim to the most passionate, hardworking and dedicated cheesemakers who have chosen the state to build their dream and produce magnificent cheese for us all to enjoy.
A trip to Tasmania is not complete without a tour of the wonderful cheeseries dotted across the island. Tasmania does not do anything half-heartedly; if they are going to give you some of the best wines ...
If you could open a restaurant anywhere in the world where would it be?
When Jeremy Kode and partner Viktoria Neumann were deciding where to bring to life a dream of theirs, Italy lingered as a possibility. But so did the island no doubt unknown to most: Tasmania.
Jeremy sits in a tailored blue suit, sipping coffee and discussing the pair’s plan to bring something rather special to this state, with measured gusto.
We’re in Fresh Café on Launceston’s Charles Street, just a couple of doors down from what will soon be the city’s newest spot for food, wine and a little something in between.
Geronimo Aperitivo Bar and Restaurant is set to be sleek and cont ...
Massimo Mele picked up a bunch of spinach and couldn’t believe his eyes. Nor could he believe its refrigerated state a couple of days after buying it from Hobart’s Farm Gate Market: still so green, so alive. While he can’t credit his entire move to Tasmania to spinach, the chef admits it’s an example of the emerging food scene that lured him back.
After 20 years of cooking in some of the country’s busiest, best kitchens and alongside the famed chefs who owned them, as well as running his own renowned operation, extensive travel, TV appearances, accolades and playing brand ambassador; Mele has returned to put his stamp on Tasmania. It hasn’t been all ...