TASSIE FARE TAKES FLIGHT AT AIRPORT

TASMANIAN food and beverages will be at the forefront of work under way at Hobart Airport.

Famed Tasmanian brands Cascade, Coal River Farm and Liv- Eat are set to open inside the airport’s departure lounge later this year. For the first time, Australia’s oldest brewery will be venturing outside it’s iconic South Hobart Home.

Cascade’s Emma Gilligan said they would be setting up shop in the centre of the departures lounge.

“We’ll be offering the local foods and honest hospitality that we have in our bar,” she said.

“We’re thrilled. We’re really excited for people to be able to leave Hobart having a pint of our beer.

Coal River Farm founder Daniel Leesong said they were thrilled to bring a little bit of the farm to travellers.

“Tasmania’s got a world reputation for such great food and wine and cheese and chocolate, and we’re so happy to be a part of that. If we can play a small role in encouraging people to sample the beautiful produce of the state then we’d like to do that,” he said. “When people come to the arrivals hall and they’re waiting for their bags, they’ll be able to sample cheese and chocolate ... and start their Tasmanian journey and their gourmet experience right from the very moment they get off the plane.”

Liv- Eat managing director Troy Sutcliffe said they were pleased to be a part of the new offerings.

“This has been a longterm dream of ours to be part of the airport,” he said.

“It’s nice to come to fruition even though it’s quite a unique time and no doubt we’ll be facing some challenges ahead.”

SSP Hobart Airport operations manager Daniel McKenzie said local content was critical for airports.

“It’s critical to support local produce and product and support Tasmania’s tourism industry,” he said.

Airport chief operating officer and acting CEO Matt Cocker said the aim was to showcase the state’s best.

“As we welcome new passengers and farewell those departing, we want to make sure they have the best experience possible,” he said.

“We’re really excited about the easing of borders and of course we’ve been working very hard with the state government and our airlines to ensure we’ve got as many routes as possible.”