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Tasmania Food Tour 2018

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

Food Tour To Tasmania Agrarian Kitchen

Agrarian Kitchen chickens

Mottie the cow

Huon valley

Tasmanian saffron


Nick Haddow


Amarna MONA

fat pig long table

Fat Pig Farm Matthew Evans

5 nights ~ Hobart, Huon and Derwent Valleys
Tuesday 13th to Sunday 18th November 2018

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.

Itinerary for 2018


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’ll be at in a tapas bar tucked into the lower level of the heritage listed City Flour Mills in the bustling Salamanca precinct. This will be our inaugral dining experience where you get to taste first hand in season super-fresh produce Tasmania has to offer.


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 private small class, our host is a former food editor of Australian Gourmet Traveller and one-time apprentice of Tetsuya Wakuda. He’ll lead us through a incredible day of foraging, harvesting, cooking, learning, eating and drinking.


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 stunning peaks of the Tasmanian Wilderness World Heritage Area. This part of the island is a veritable food lovers paradise.

A visit to the sparkly just-built Bruny Island Dairy allows you to experience real-life Tassie. Nick Haddow, owner, author and cheesemaker makes cheeses that are connected to his environment… cheeses with a distinctly Tasmanian character. Along with Richard the dairy farm manager, Nick will show us around the property and introduce us to MoT’s sponsored Swiss Brown dairy cow ‘Mottie’ pictured (Zaido is the sire).  Along with the other 50 or so cows, her raw milk will be used to make Nicks unique, traditional technique, artisan cheese.

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. An aperitif of saffron gin is served before we wend our way down the hill to the next stop.

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, the table overflows with multiple seasonal dishes, and tailored, matched alcoholic drinks along with non-alcoholic tipples such as rhubarb fizz and mead kombucha all made in house, to celebrate the meal. Matthew leads the tour of his 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. This is a special lunch.


An adventure on a Hobart walking food tour 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 a multitude of 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.

At your leisure this afternoon we’ll jump aboard the MONA Fast Ferry for a short cruise up the Derwent River.

Arriving at the iconic Museum of Old and New Art admire the architecture, views and surroundings. A visit to the museum is your choice. Be prepared for the thought-provoking, vast displays that will take your mind on a stimulating journey! This is a one of a kind experience.

Our Celebratory Dinner is held in the museums’s elegant restaurant. Bespoke furniture, panoramic views and immaculate service pull together what will be a memorable evening. This 3-course dining offers another chance to appreciate Tasmania’s local fresh food. Executive chef Vince Trim has to be one of Australia’s most exciting chefs. Heading his team to give customers diverse dining options, from the raw open-flame excitement of the Heavy Metal outdoor kitchen to his newest venture of a shared plate tapas-style venue he executes plates of taste, texture and beauty that are a delight. After dinner, gaze at the twilight scenery and drink in a Tassie sunset from under the unique and restful light-show of the Armana platform.


Over centuries, nature on Bruny Island has created some of the most exquisite scenery the world has to offer. This place will bewitch you and leave you wanting more. Catching the ferry from the small boat-lovers inlet, Oyster Cove we cross to the island. The day is spent traversing undulating roads visiting local businesses and tasting the best on offer. Cheese, beer, oysters, wine, chocolate, fudge, whisky and gin will all be enjoyed along with lunch surrounded by wonderful views.


Wander around the fabulous central-city-street farmers market with the locals as they purchase their weekly supply of fresh food. The final day of this exciting adventure concludes with a choice of breakfast from vendors selling brekky burritos, farm fresh eggs and bacon with luscious mushrooms, greens and grains, flaky pastry scallop pies, light sourdough treat-filled and sugar-coated doughnuts, Indian breakfast dalhs or Vietnamese pancakes.

Ready to Pack Your Suitcase?

Simply complete 2018 Tassie Rego and Terms form and return to our office. We will then be in contact with you to confirm your booking.

You are welcome to call Anthony on 0409 969 920 if you have any questions or would like to express your interest and be emailed further details plus an invitation to our Tasmanian Food Tour Evening on 14th December 2017 (numbers are limited).

Tour price includes all food, group transport during tour and experiences featured on the itinerary. You book and pay for flights and accommodation. Use those air miles! We can recommend accommodation, please call Anthony.

*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.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


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


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