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.
Are you looking for a fun and unique event to share with your team or clients? Tastiest teambuilding in town!
Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.
Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!
Know where your food comes from when you purchase fresh produce from WA family run farms .
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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