Tasmania’s food is defined by purity and restraint — ingredients grown slowly, harvested carefully and treated with respect. Expect exceptional meat from ethically raised animals, fruit picked at peak ripeness, raw milk cheeses shaped by season and place, and seafood from the cleanest waters on earth. Dining ranges from rustic country tables to boundary-pushing restaurants, always anchored in provenance. Cooking, eating and drinking here feels intentional, generous and deeply satisfying.

Tasmania’s food story is told by people who choose integrity over scale. Farmers, cheesemakers, cooks and growers work closely with their land, often wearing many hats and sharing their knowledge generously. Conversations here are open and considered — about farming well, cooking honestly and caring for future food systems. You’ll meet individuals who are deeply invested in what they do, and who welcome you not as a spectator, but as part of the story.

An island of contrasts, Tasmania moves effortlessly between vibrant harbour cities, river valleys and rolling farmland. Cool-climate vineyards, lush gardens and remote coastal waters sit within easy reach of one another. Historic Hobart brings layers of culture, architecture and waterfront energy, while the Derwent and Huon Valleys reveal quieter rhythms — smaller towns, productive farmland and sweeping river and mountain views. Create memories – walk, talk, taste and absorb.