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TASMANIA
November 2021 Southern Tasmania

Drives through rolling, craggy countryside are so scenic you might not want them to end.
Until you get hungry that is…

Huon valley

Fat Pig Farm Matthew Evans

Tasmanian saffron

Mottie the cow

Nick Haddow

 Hobart, Bruny Island, Huon Valley

4 nights
Tuesday 9th to Saturday 13th November 2021

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 plump salty oysters 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.

“An amazing few days on the Tasmanian Food Tour. So many experiences to be remembered. Some not available to the everyday tourist. Organisation from beginning to end was exceptional.” Jill J.

“Congratulations on a well run tour, the content, flow and arrangements you had organised for us were fantastic.

Visiting Fat Pig Farm and the day spent on Bruny Island were highlights.  My only disappointment was a lack of time in the Salamanca markets but it would have meant me buying yet another suitcase!!!

The group blended really well, it would be great to have a get together in the new year.” Brad and Anne. 

Ready to find out more?

CLICK HERE

and we’ll send you the full itinerary.

Many thanks for considering this tour, we hope you can join us.

Hobart Tasmania


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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

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

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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