Chapter 8
Food and Wine Events in Tasmania, Australia
Tasmania is a gourmet paradise, where people live close to the land and the sea and there is an easy flow from harvest to plate. (Tourism Tasmania, 2007b)
Introduction: Event Tourism in Australia and Tasmania
Tourism is now an important part of the Australian economy. In 2005–2006, it provided 4.6 per cent of the total employment and the tourism Gross Value Added is worth A$31.3 billion to the Australian economy – higher than agriculture, fishing and forestry (A$27.3 billion), electricity, gas and water (A$22.2 billion) and communication services (A$22.3 billion) (Australian Government, 2007). Tourism Gross Value Added grew by 19 per cent in the period 1997/1998 to 2003/2004, with tourism exports increasing by 35 per cent. The industry is dominated by small- to medium-sized businesses, with 91 per cent of tourism businesses in Australia being small businesses. Tourism is also a vital part of the economy of most Australian states, and is an important tool in diversifying the economy of regional areas.
Special events have been a significant component of Australia’s tourism development since the 1980s (Hall, 2007). Events have helped to broaden the appeal of Australia as a destination, and represent an important attractant for domestic and international tourists. Reflecting the importance of events, the Australian Government has enacted legislation (the Tourism Australia Act 2004) requiring Tourism Australia, the national tourism organization, ‘to establish a division to concentrate on the business and major events sectors’ (Tourism Australia, 2005). Called Events Australia, the purpose of this division is to promote Australia to the meetings, incentives and events (MICE) sector of the tourism industry. Many Australian states have also established their own events organization. For example, in 1991 the Victorian Government established the Victorian Major Events Company with the aim of attracting international cultural and sporting events to the state (The Victorian Major Events Company, 2007).
In Tasmania, the State Government has also sought to make events a major part of the local tourism industry. There are around 4,000 events held annually in Tasmania. These range in size from international sporting events – such as the Sydney to Hobart Yacht Race and test match cricket – to small community events (Events Tasmania, 2007c). Events Tasmania, part of the Tasmanian Department of Tourism, Arts and the Environment, is charged with stimulating event growth in Tasmania across five key areas: the attraction and retention of events to the state, growth and development of events and the event industry by providing access to updated event research and information (Events Tasmania, 2007c). Events Tasmania helps to develop and support three tiers of events: Events of State Significance (ESS), Events of Regional Significance (ERS) and Local, Community and Special Interest events (Events Tasmania, 2006b).
In 2007, Events Tasmania is expecting up to 31,000 interstate and international visitors to participate in Tasmanian events (slightly down on the previous year), staying an average of seven nights and spending A$200 per day. This will inject more than A$40 million into the Tasmanian economy (Events Tasmania, 2007d). In addition to interstate and international visitors, events are also popular with the Tasmanian community. Events Tasmania does much to support events within the state. In conjunction with regional organizations such as Totally South Tourism, Cradle Coast Authority and Northern Tasmanian Development, Events Tasmania has developed a Tasmanian Event Management Guide (TEMG). This guide provided guidance and information for people looking to hold events in Tasmania (Events Tasmania, 2007b). The Tasmanian Government also operates a Regional Event Assistance Program (REAP) which provides financial support for those developing or holding events in Tasmania (Events Tasmania, 2007). The Tasmanian Minister of Tourism, Arts and the Environment Paula Wriedt stated at the launch of the program that events help to:
Events showcasing local cultures are particularly important in achieving these goals. The celebration of local culture in Tasmania is often connected with local food and wine products, and food- and wine-based events have become an important part of the Tasmanian events calendar. Some of the notable food and wine-based events held in Tasmania include:
Food-and wine-based event tourism is an important part of the tourism industry in many regions. Despite the fact that the market of tourists travelling with the primary motivation of consuming special foods and food events and festivals is small (Hall and Sharples, 2003), their benefits for rural regions may be great. They include economic benefits such as the reduction in economic leakage, attraction of external resources and the adding of value to local produce, socio-cultural benefits such as the development of new relationship between producers, the facilitation of a local identity (Hall, 2005) and employment for local residents. Many tourists may continue to purchase these products upon their return home, furthering the economic benefit of food and wine tourism events. For the consumer, it helps to create an authentic tourism experience through the consumption of quality products within or close to the place of production. These potential benefits of food tourism events are recognized by Tourism Australia. Food tourism and events are therefore an integral part of domestic and international Australian tourism marketing campaigns.
Food and Wine Tourism to Australia
In Australia, the ‘Development of wine and food Tourism is closely related to the growth of small-scale and specialist wine and food producers’ (Hall and Mitchell, 2001, p. 309). The production includes specialist wines, cheeses, chocolates, oils, fruit and vegetable. It has been fostered in great part by Australian’s migrant population and has made Australia a culinary destination (Rath, 2002) with an international profile.
Tourism Australia (2005) defined a culinary domestic visitor as ‘domestic visitors who travel for holiday/leisure purposes and one of the reasons for their trip is to experience Australia’s food or wine’. International culinary visitors are international visitors who state that one of their reasons for visiting Australia is to experience Australia’s food, wines and wineries’ (Tourism Australia, 2005). In 2004, 40 per cent of all domestic culinary tourists originated from Melbourne and Sydney, while 57 per cent of all international visitors were from Europe, USA, Canada and New Zealand. Their motivations include escape and unwind, and luxury and indulgence purposes, and they therefore spend more on average per day and visit than other visitors (Tourism Australia, 2005).
In addition, Tourism Australia has identified food and wine tourism as one of seven key experiences it can use to target the Experience Seekers segment of the international tourist market. Experience seekers are tourists looking for an unique, involving and personal experiences while holidaying (Tourism Australia, 2007). Food and wine tourism, especially in the form of local food and wine events, can arguably cater for the needs and wants of this lucrative segment. It can also facilitate the establishment of a strong regional identity while at the same time conveying the message of authentic experiences for tourists (Hall and Mitchell, 2001).
Countries that market themselves with clean, green and healthy lifestyle images, such as Australia and New Zealand, can benefit from place promotion synergies between food production, local events and tourism. Within Australia, Tasmania is a state with a very strong focus on those images. In comparison to other Australian states and territories, with the exception of Western Australia, domestic tourists have ‘the highest propensity to be culinary visitors’ (Tourism Australia, 2005).
Food and Wine Tourism Events in Tasmania
Tasmania – the island host of dynamic and engaging events. (Vision statement Strategic Plan 2006–2010; Events Tasmania, 2006, p.5)
Tasmania is the southernmost state of Australia, located at latitude 40° south and longitude 144° east. It is a group of 300 islands separated from the Australian mainland by Bass Strait, more than 200 km south of the eastern side of continental Australia (Brand Tasmania, 2007). Temperate in climate the main Tasmanian land mass covers 68,332 square kilometre with many mountains, forests, lakes and streams.
In the year ending March 2007, Tasmania received 812,200 visitors staying an average of 8.7 nights and spending A$1.301 billion. Of those tourists visiting the state, 144,300 were international (up 9 per cent from the previous year) and 697,900 were domestic (unchanged) (Tourism Tasmania, 2007). Tourism is one of the top export industries in the state along with food and agricultural production. Food and agricultural products have been an important part of the Tasmanian economy since the start of European settlement. Apples for example played a pivotal role, giving Tasmania the name ‘Apple Isle’ (Servant, 2005). The importance of tourism and agricultural production is reflected in the various local food and wine events in Tasmania. A visit to one of those food and wine events can be seen as complementary to the connection of local food and wine with tourism.
Recognizing the growing importance of food and wine tourism and events to the state economy, Tourism Tasmania has increasingly included them in their promotional and planning activities. In November 2002, Tourism Tasmania published the Tasmanian Wine and Food Tourism Strategy to underpin the broader Tasmanian Experience Strategy. The state government believes that Tasmania has a sustainable competitive advantage in food and wine tourism, especially given ‘the mix of wine and food with the appeal of natural beauty and history’ (Tourism Tasmania, 2002). In 2004, Tourism Tasmania published a brochure (online and printed) called ‘Tasmanian Journeys. Cool Wine & Food and Cool Wilderness’ outlining a number of food and wine tourism tours across Tasmania (Tourism Tasmania, 2004). The food and wine segment is described as being in its early stages of development with growth potential with interstate and international visitors (Tourism Tasmania, 2002).
In 2007, Tourism Tasmania connected food and tourism with its broader promotional efforts such as the ‘Tasmania Island of Inspiration’ campaign, describing Tasmania as the ‘perfect getaway combination of fine wines, fantastic cuisine, cultural heritage and breathtaking wilderness and scenery’ (Tourism Tasmania, 2007a). Additionally, as part of the Government-funded Tourism Promotion Plan double-page advertising campaigns were undertaken in travel, food and lifestyle publications including Australian Gourmet Traveller, Wish Magazine (The Australian), Explore Magazine (Sun Herald and Sunday Age), ABC Life Etc and Australian Travel and Leisure in Spring 2007 (Tourism Promotion Plan Working Group, 2007). It also reflects the research results that the key experiences sought by visitors to Tasmania include browsing a market (48 per cent), drinking Tasmanian wine (56 per cent) and tasting Tasmanian specialty food (47 per cent) (Tourism Tasmania, 2006). There is a clear link between local food and wine, tourism, local events such as markets and the key experiences that visitors to Tasmania look for. Consequently, wine and food tourism is now one of the three key attributes of Tourism Tasmania’s brand (the other two being nature and wilderness and cultural heritage) (Walch, 2005). Food tourism events fit very well into the Tourism Brand Tasmania, as they offer personality in the sense of being perceived as friendly, genuine and fresh, express the core values of warmth authenticity and originality as well as being located in the key attribute wine and food.
The connection between the creation of value, the evolution of the Tasmanian brand and the creation of event experiences through tourism is outlined by Events Tasmania in its Strategic Plan 2006–2010 (Events Tasmania, 2006b). It clearly states the mission of the unit:
The combination of food, tourism and events is seen as vital to fulfil the mission. This is also expressed by the increasing importance of food and wine-based events within regional Tasmania. Food markets help for example to reduce seasonality, create local and regional seasonal distinctiveness, strengthen local food produce experiences (Tourism Tasmania, 2002) and establish employment and income opportunities. Taste of Tasmania and Festivale are two examples.
Food and Wine Events in Tasmania
Events are an important part of the Tasmanian lifestyle that enriches the fabric of our society. Whether a local or a visitor, a large event or local festival generates interest and excitement and a sense of being part of what’s happening in Tasmania. (Events Tasmania, 2006b, p.3)
In recent years Tasmania has developed a number of annual events dedicated to showcasing the quality of the states’ food and wine. These events include Taste of Tasmania (in Hobart between Christmas and New Years), Festivale (in Launceston in mid-February) and Taste of the Huon (held in early March). These events have proved popular with both locals and visitors to Tasmania, and are timed to coincide with peak season in the State’s tourism industry. The following is a discussion of two of the state’s premier annual food and wine events – Festivale and the Taste of Tasmania.
Case study 1: Festivale
Celebrate Tasmania’s enviable life style with gourmet food and wine all the colour and fun of family entertainment, provided by both local and interstate artists. (Events Tasmania, 2006a: online)
Festivale is a 3-day food and wine event held in the Northern Tasmanian city of Launceston. The city of Launceston is one of Tasmania’s major tourist gateways, and is the hub destination for the Tamar Valley Wine Route. Festivale is an annual event, held on the second weekend in February (late summer in Tasmania and a time of peak tourist demand). The timing of Festivale coincides with a number of other major events in Launceston, such as Australian Football League (AFL) pre-season matches at Aurora Stadium (an event that attracts between 16,000 and 20,000 patrons) and the Launceston Cup Carnival. Many tourists try and incorporate a number of these events into their visit to the area.
Festivale was first held in 1988 as part of Launceston’s celebrations of the Australian Bicentennial. The event was originally intended as a showcase of the city’s multicultural heritage and was held in the car park of the local Italian Club. The event featured food stall, music and dance representative of the different cultural groups living in Launceston. In the following year Festivale was moved into the city streets, with the Launceston CBD being divided into Northern European, British, Asian and Australian precincts.
Festivale remained primarily a multicultural festival until around 1995 when the logistics of managing the event was taken over by the Launceston City Council. At this time Festivale was moved to its current location in the historic City Park, and the focus shifted away from multiculturalism and towards showcasing Tasmanian food and wine. Since this time the event has grown considerably. In 2007 there were 73 stalls at Festivale – 27 selling wine, 30 selling food and 6 dedicated coffee stalls (Midgley, 2007b).
Stalls are operated either by producers (primarily the case with the wine-based stalls) or local restaurants. For producers, Festivale represents an opportunity to showcase their products to end consumers. The emphasis for stallholders is on featuring Tasmanian food and wine, with a heavy emphasis on food and wine from Northern Tasmania. Festivale also features over 40 musical acts and street performers over the 3 days (Midgley, 2007a). Musical acts perform on one of the two main stages, while street performers are free to roam the park and entertain patrons (Price and Bryan, 2007). Festivale has proved popular with visitors and local’s alike, attracting between 32,000 and 35,000 patrons over the 3 days of the event (Price and Daniels, 2007).
Holding Festivale in City Park has been seen as an advantage – it enables the organizers to hold an open-air event with the feel of a village picnic. People are able to set up blankets on the grass and enjoy the food, wine and entertainment. This central location makes easy access for locals and visitors alike. The park environment is also very inviting, with large expanses of grassed areas for patrons to spread out and enjoy the food and sunshine. The site is intended to make patrons feel like they are attending a big family or community picnic.
Planning is a vital part of the success of the event. An 11-member volunteer committee oversees the organization of Festivale, with two people employed on a permanent part-time basis to organize event sponsorship and coordinate the running of the event (Blewett and Midgley, 2007). Planning for Festivale commences as soon as the last event is completed. Maintaining quality standards is an important issue for the event organizers. All menus and prices must be submitted and approved before stallholders are given a space in the event. Stallholders are also encouraged to offer customers a range of meal and drink sizes – range from taster size, to small plate, and platter (Blewett and Midgley, 2007). This enables the event to cater to different market segments and allows patrons to try a wider range of Tasmanian produce. Some of the dishes served at Festivale included The Basin Café’s Duck and Citrus Salad, Rossilli Café Salt and Pepper Squid, Amulet’s Cured Ocean Trout with Chine Crème Fraiche, and Mount Roland Goats Cheese Tart with Tomatoes and Pesto (Osborne, 2007). There is an annual award for the best stall at Festivale – the Julian Bamping Glass Platter (Midgley, 2007b). All staff selling wine are expected to have completed a responsible service of alcohol course.
Event organizers also try to keep Festivale fresh by varying the mix of new and old stalls. For example, there were 10 new stalls at Festivale in 2007. In recent years event organizers have included a cooking master class – Tasmania on a Plate – and this has proved popular with patrons of the event. During 2007 there were over 100 spectators at each of the Tasmania on a Plate sessions (Price and Bryan, 2006). The master class taps people’s desires to get to know their food and how it is prepared.
Events such as Festivale have been critical for gaining acceptance of Tasmanian foods and wines amongst consumers. According to Dr Andrew Pirie, a prominent local winemaker, local wines only began to be served in Tasmanian restaurants after 1994, and events such as Festivale have been critical to gaining acceptance of these products amongst visitors to Tasmania and locals (Midgley, 2006). By attending events such as Festivale, Tasmanians have begun to appreciate the high quality of food and wine produced in their state. In addition, many interstate and international visitors continue to seek out these Tasmanian products when they return home, helping to build demand in key markets such as Melbourne, Sydney and Brisbane.
Funding for Festivale comes from a number of sources. Firstly, patrons are charged a fee for entering the event site (in 2007 the fee was $10 per person). Secondly, stallholders pay a site fee for having a stall at Festivale. Thirdly, money is generated from sponsorship and in-kind support from local businesses. Finally, the Launceston City Council provides the event organising committee with about $25,000 and another $7,750 in-kind support (Waterhouse, 2007b). For both Festivale and the Taste of Tasmania the support of volunteers and community groups is very important. For example, many local community groups help out with cleaning at these events in return for donations from the event organizers to their charity or cause. This helps event organizers keep down the cost of running these events.
Case study 2: Taste of Tasmania
‘For locals and lovers of food and drink everywhere, summer in Hobart means one thing – it’s time for the Taste of Tasmania.’ (Hobart Summer Festival, 2007)
Taste of Tasmania is a 7-day food and wine event held at Princess Wharf in the state capital Hobart, in Southern Tasmania. The event is held in an old warehouse on Prices Wharf, which is located between the harbour and the historic Salamanca Place. Hobart is the main tourism gateway for interstate and international visitors to Tasmania. Now in its 18th year, Taste of Tasmania is held every year at the end of December to the start of January (Hobart Summer Festival, 2007). As with Festivale, the event coincides with the peak in tourist numbers for the State. In particular, it coincides with the end of the Sydney to Hobart Yacht Race – Australia’s premier blue-water yacht race. The combination of yachts arriving and the Taste of Tasmania makes the Hobart waterfront the centre of entertainment over the New Years period. The Taste of Tasmania is organized and managed by the Hobart City Council (HCC).
The focus of the Taste of Tasmania is showcasing Tasmanian food and wine. There are currently 71 stalls at the Taste of Tasmania, with stallholders representing a mix of both food producers and restaurant owners (Taste of Tasmania, 2007). Some of the stalls in last year’s event included:
• Island Berries Tasmania
• Salt Miners of Tasmania and Delemere Vineyards
• Huon Valley Mushrooms
• Fritto Mitto and Bishops Vineyard
• Taste of Persia
• Valhalla Ice Cream
• Inn Cider and Mussel Bar
• Tasmanian Game and Gourmet
• Stefano Lubiana Wines.
Since 2006, the organizers have included a Gourmet Taste as part of the overall Taste of Tasmania event. Stalls that are part of the Gourmet Taste showcase innovative combinations of fresh Tasmanian ingredients (Taste of Tasmania, 2007). The Taste of Tasmania attracts between 240,000 and 260,000 patrons each year, with approximately 35,000 people attending each day (Waterhouse, 2007). This makes it the largest single event held in Tasmania each year.
The venue and its location are an important part of the Taste of Tasmania’s success. As mentioned previously, the Taste of Tasmania is held in an old shipping warehouse on Princes Wharf Number One on the Hobart water front. The open space of the warehouse is an ideal location for an event such as the Taste of Tasmania. Food stalls are arranged around the inside walls of the warehouse enabling patrons to move around the venue in a circular movement. Patrons can stop and taste the offerings of a stall before moving on to the next stall. The large space in the middle of the warehouse is filled with tables and chairs where patrons can sit while enjoying their food and wine. Tables and chairs are also provided on the outside apron of the warehouse, which looks over the Hobart waterfront. Being able to hold the event in a warehouse affords the event some protection against the weather – both rain and the intense summer sun can be issues at this time of the year in Tasmania. Patrons seated outside also have the opportunity to see yachts finishing the Sydney to Hobart race.
The surrounding area also helps make the event a success. Princes Wharf is part of the Sullivan’s Cove Historic Precinct (which includes Salamanca Place). Sullivan’s Cove and Salamanca Place Area are historically and culturally significant in Tasmania. The Sullivan’s Cove area was where the township of Hobart was first established in 1804 (Ellis and Clark, 1985), making it the second oldest site of European settlement in Australia. Consequently, Sullivan’s Cove is home to some of the Australia’s oldest buildings. Since the 1970s, Salamanca Place and the surrounding area has become a centre for the Tasmanian arts community, with many galleries and shops being located in the old sandstone buildings along Salamanca Place. In recent years Salamanca Place has also become a popular entertainment venue with locals, with many cafes, restaurants, bars and clubs located in the vicinity of Sullivan’s Cove. Many patrons use these entertainment facilities after they leave the Taste of Tasmania. Locating the Taste of Tasmania in this area has been part of the HCC’s overall strategy to make Sullivan’s Cove and Salamanca the entertainment centre for Hobart.
The area is also popular with tourists. Salamanca Place is a major tourist attraction in its own right, and a number of Hobart’s major hotels are located within easy walking distance of the event site (including the Hotel Grand Chancellor, The Old Woolstore Apartments Hotel, The Henry Jones Art Hotel, Zero Davey, The Salamanca Inn and The Lenna). Every Saturday Salamanca Market is held along Salamanca Place, and is popular with tourists and locals alike.
While location has been an important part of the event’s success, it is also the event’s Achilles heel. The Princes Wharf site is owned by the State government and managed by Hobart Ports and the Sullivan’s Cove Waterfront Authority. Therefore, the HCC must lease the site to hold the event. In recent years the State government has been openly exploring opportunities to redevelop the Princes Wharf site (the primary use for the site outside of the event is as a car park). Currently, no guarantees have been given to the HCC that they will be able to use the Princes Wharf beyond the 2007/2008 event, and the state government is on record as saying that Princes Wharf is a prime site for redevelopment as a hotel and retail precinct (Neals, 2005). If the site is redeveloped then the event will need to be moved to an alternate location, however many are concerned that such a move would be detrimental to the event’s continued success (Waterhouse, 2005).
Entertainment is also a major part of the Taste of Tasmania. There are a number of stages at the event and there are regular performances by local and interstate artists. In addition, the International Buskers Festival is held in conjunction with the Taste of Tasmania (Taste of Tasmania, 2007). This Buskers Festival attracts artists from around the world, and continues to prove very popular with visitors – in particular those with a family.
Given the size of the event, waste management is a major issue at the Taste of Tasmania. The event organizers have taken a number of steps to help reduce the amount of waste generated on the site. To begin with, visitors to the event are encouraged to purchase their own Taste of Tasmania wine glass (either in glass or plastic). This helps to reduce the amount of disposable cups used, and also provides visitors with a tangible souvenir of the event. Secondly, all stallholders are required to use biodegradable cardboard plates and wooden cutlery on their stalls. Finally, separate rubbish bins are provided on site for biodegradable waste (such as food scraps paper plates and wooden cutlery), glass, and plastic. This has enabled the event organizers to better manage the flow of waste and reduce the amount of waste going to the rubbish dump.
Entry to the Taste of Tasmania is free (except for a special event on New Year’s Eve), with funding for the event coming from sponsorship, fees charged to stallholders, and financial support from the HCC. Council funding of the event has become an issue in recent years. In 2006–2007 the HCC budgeted around $300,000 for the event, or around $6.20 per resident of the Hobart municipal area (Waterhouse, 2007a). Some believe that this is an unfair bourdon to place on Hobart residents, and that financial support should be sought from other councils, the State government, or from an entry fee (Waterhouse, 2007a, b). To date council has rejected calls for an entry fee.
Conclusion
Tourism is an important part of the Australian economy, especially in rural regional regions like Tasmania. It provides a variety of socio-economic benefits such as employment opportunities, foreign exchange earnings, showcasing local produce and increased local appreciation for their community. Increasingly, special events are used to achieve these goals. Tasmania provides a good example for this development, especially through its food and wine festivals.
The two cases outlined, Festivale and the Taste of Tasmania offer valuable insights into some of the issues with such events. Both food and wine festivals are now running for over 15 years with increasing participation numbers. This is in itself significant as it demonstrates the attractiveness of these events to locals and visitors. This success is determined by the timing of the event during the summer holiday period, the location and accessibility of the events close to the city centres of the two major tourism hubs in Tasmania, Launceston and Hobart, their acceptance by the local communities and the continuing support by the local, regional and state administrations.
Additionally, the events foster local pride in their communities, generate local travel by Tasmanians and visitors, add attractions to the Tasmanian tourism products, can be used for marketing purposes and showcase Tasmanian produce to local, national and international audiences. They also help to reduce the impact of the seasonality of the Tasmanian tourism industry and stimulate its development.
Due to the cost of staging events, sponsoring is emerging as an important issue. For example, issues have been raised about sponsorship of the Taste of Tasmania. In 2006–2007 one of the event’s major sponsors was Tamar Ridge Estate, a division of the timber company Gunns Limited. Many claimed that this association was inappropriate given the damaging impact that logging has on the Tasmanian environment, and the clean, green image of Tasmania (Paine, 2007). This is especially true, given the national attention that has been given to the plan by Gunns Limited to build a pulp and paper mill in the Tamar Valley, one of the State’s premier wine regions. Many food and wine producers in the region have therefore been opposed to the mills development given the potential impact it may have on their crops.
Overall, it can be said that special events play an important role in the Australian and the Tasmanian tourism industry. They are particularly relevant for rural regions, their industries and their communities. Food and wine events are thereby increasingly used to showcase and sell local produce, to attract tourists and enhance their local cultural experiences, and to increase community pride. The two case studies, Festivale and Taste of Tasmania, confirm these points as well as making suggestion how to retain the longevity of such events.
Web Site Addresses for Further Information
Events tourism:
Events Australia: http://www.events.australia.com
Events Tasmania: http://www.eventstasmania.com
Food and Wine tourism in Australia:
Restaurant and Catering Australia: http://www.restaurantcater.
asn.au Winemaker Federation of Australia (WFA): http://www.wfa.org.au
Australia Wine Export Council (AWEC): http://www.wineaustralia.com Tourism Australia: http://www.tourism.australia.com Food and Wine Atlas: http://www.foodandwineatlas.com
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