Wide open spaces, high rainfall and lush green valleys. From Hobart on the southern tip, to Launceston in the north, Tasmania boasts the cleanest air and freshest water in the world.
Dining in Tasmania is diverse. From rustic country cafes to smart city venues the produce is invariably locally sourced and treated with respect and understanding.
Scattered around this island state, food producers operate mainly as cottage industries rather than big corporate entities. Differing values and cultures within these businesses mean consumers enjoy cared-for marbled steak from traditional cattle breeds, stone fruits picked from local orchards and sweet wild scallops plucked out of clean, ice-cold waters.
Sounds divine?
Five days of unearthing culinary delights offered in this unique corner of the world will leave you refreshed and invigorated.
Join us to cross the Bass Strait to a food lovers paradise.
Tuesday 14th November
Gather at an elegant bar at the end of the floating pier suspended over Sullivans Cove. In this all-glass building, with 280 degree water views, join the excited chatter during the first of many gatherings with fellow travellers whilst sipping on a glass of bubbly.
Just one minute walk from the wharf and we will be at one of Hobarts newest go-to venues. This tapas bar tucked into the lower level of the heritage listed City Flour Mills in the bustling Salamanca precinct will host us for our first dining experience.
Wednesday 15th November
Full Day Hands On Cooking Class Experience at one of Australia’s best Cooking Schools. This paddock to plate cooking experience is held on a working farm in a 19th century schoolhouse at Lachlan, in Tasmania’s Derwent Valley.
Set on five acres, the school incorporates an extensive organic vegetable garden, orchard, berry patch and herb garden. Also in residence are rare-breed pigs, chickens, milking goats, a flock of geese and honeybees. Fresh produce is grown and used in the classes along with ingredients from local farmers, fishermen, gardeners and artisan producers.
In our two private classes of just 10 people, our host is a former food editor of Australian Gourmet Traveller and one-time apprentice of Tetsuya Wakuda. He’ll lead us through a delightful day of foraging, harvesting, cooking, learning, eating and drinking.
Half the group will partake on day two and other half on day three.
Dinners on day two and three are certainly not degustation affairs! After experiencing the cooking class or the walking tour we expect you to be well watered and fed. So we’ll meet somewhere close to hand for a light bite.
Thursday 16th November
The other half of the group enjoy an adventure on a Hobart walking food tour. It is simply the best way to discover the city. The key focus is Tasmanian produce: stunning cheeses, sensational cool-climate wines, fresh seafood, charcuterie, pastries and more. Soak in the city’s history as we stroll between outstanding local businesses. Meet local industry professionals and find out Hobart’s secret ingredients – the produce, the culture, the people. The founder of this award-winning tour company is a sixth-generation Tasmanian, born and bred in Hobart. Along with ensuring you have the best culinary experiences she’ll throw in her local insights flavoured with a healthy dash of parochial passion.
You have the afternoon free to explore Hobart at your leisure.
Half the group will partake on day two and other half on day three.
Dinners on day two and three are certainly not degustation affairs! After experiencing the cooking class or the walking tour we expect you to be well watered and fed. So we’ll meet somewhere close to hand for a light bite.
Friday 17th November
It will be well worth an early start for a day of adventure in the Huon Valley. The tranquil banks of the Huon River are surrounded by fruit orchards, farmland and the peaks of the Tasmanian Wilderness World Heritage Area. This area is a veritable food lovers paradise.
The secret and dark world of specialty mushroom growing will be revealed by a Cygnet local. Walking in to the unassuming old apple-packing shed is like entering a different world. Inside is a series of grow rooms for each phase of the mushroom’s life and a lab where white-coated workers work their fungi magic.
Australias first commercial Saffron grower will lead us through growing and harvesting saffron. It is the worlds most expensive spice and to produce top quality product is a labour-intensive undertaking. Each crocus plant produces just one flower, and each flower grows three stigmas. The plant flowers over a 35-day period in autumn and the delicate process production is all done by hand. Around 220,000 flowers are needed to produce each kilogram of Australian saffron.
Tasmania has been home to Matthew and Sadie Evans since 2008. Now at Fat Pig Farm the couple have realised their dream in opening a restaurant on their property. Their Friday Feasts are a long farmhouse table affair, multiple seasonal dishes, and a few tailored, matched alcoholic drinks to celebrate the meal. They’ll take us on a tour of the farm including meeting their fat pigs. Immerse yourself in the reality of the SBS Gourmet Farmer television series and get to know Matthew and Sadie. There are two special staff members assisting with this venture whom we will get to meet as well. This will be a special lunch.
Saturday 18th November
Salamanca Market is one of Australia’s most loved outdoor markets and can be found every Saturday morning, along the historic Salamanca Place, next to the Hobart waterfront. The market has an eclectic mix of over 300 stallholders, showcasing the best that Tasmania has to offer. Enjoy the atmosphere, chat to the locals, watch the buskers and then grab something to eat and relax on the lawns.
Late afternoon we’ll jump aboard the MR-1 Fast Ferry for a 30 minute cruise up the Derwent River.
Arriving at the iconic Museum of Old and New Art admire the architecture and surroundings. Before dinner, gaze at the scenery and soak up a Tassie pre-sunset from the unique and spectacular, Turrell designed viewing .
Our Celebratory Dinner is held in the gallery’s exquisite restaurant. Bespoke furniture, panoramic views and immaculate service pull together what will be a memorable evening. This will be an exceptional experience.
Sunday 19th November
The final day of this exciting adventure will conclude with a beautiful cafe breakfast in historical Battery Point.
Click on 2017 Tasmania Registration Form and Terms for more details. To reserve your place, simply complete the Registration Form and email or mail to us.
Please call us at the office on 9319 1097 if you have any questions.
Please call us at the office on 9319 1097 if you have any questions.
Tour price includes all food and experiences featured on the itinerary. You book and pay for flights and accommodation. Use those air miles! Details of accommodation costs for twin share per night for seven nights on application. We have secured accommodation for our group.
*To receive BONUS Cooking Classes, payment must be made in full. Class Gift Vouchers to be issued once tour is complete.
Many thanks for considering this tour, we hope you can join us.
Are you looking for a fun and unique event to share with your team or clients? Think cooking school!
Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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