It was more than 200 years ago that Tasmania’s very first apples were planted on Bruny Island, and today we are tasting the first Bruny Island Cider; some things are just worth the wait.
I congratulate the owners of Hotel Bruny David and Rachel Gunton and Pagan Cider on their successful collaboration in creating Bruny Island Cider.
The cider is made entirely from fruit grown at the islands historic Blinkbonnie apple orchard, which was first planted in 1907 and in its hay-day produced 16,000 cases of apples a year.
Like every harvest to come, the 2014 vintage is made exclusively from the year’s fruit harvest giving it a unique seasonal variation, before being aged in a barrel for 12 months.
This distinctive cider adds to a burgeoning gourmet food and drink experience on the island, including Bruny Island Cheese Co and Get Shucked Oysters, that’s tempting hungry travellers across the D’Entrecasteaux Channel in droves.
It is also building on Tasmania’s reputation for being a hidden delight for travelling foodies.
According to Tourism Australia research, the growth of gourmet tourism is a billion-dollar opportunity.
Tasmania already has an impressive market share. In the 12 months to June more than 316,000 interstate and international tourists visited food producers, more than 200,000 visiting wineries and 170,000 visiting breweries and distilleries.
There’s huge potential for more growth too, with a Tourism Tasmania survey finding more than 60 per cent of Australians planning to holiday in the next couple of years listing speciality food and wine producers on their must-see list.
Will Hodgman, Premier Minister for Tourism, Hospitality and Events
