“An amazing 5 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 the Agrarian Kitchen and Fat Pig Farm were highlights as was the Bruny Island day. 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.
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
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.
Wednesday
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, one-time apprentice of Tetsuya Wakuda and named one of Tasmania’s most influential food personality. He’ll lead us through a incredible day of foraging, harvesting, cooking, learning, eating and drinking.
Lunch is a late affair so this evening we have no formal dining arrangements and you are free to spend it at your leisure.
Thursday
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.
We visit the Huon Valley Dairy for you to experience real-life Tassie. Nick Haddow, owner and founder of Bruny Island Cheese Co., 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.
Tonight we eat a light dinner at a nearby venue.
Friday
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 beautiful and tranquil small boat-lovers inlet, Oyster Cove we cross to the island.
The day is spent on a private tour, traversing undulating roads visiting local businesses and tasting the best on offer. We visit Nick Haddows Bruny Island Cheese Co’s cheese factory where the milk from the dairy on the mainland is transported to and made into a mouth-watering variety of cheese. We enjoy beer here too! You’ll relish in the freshest oysters collected within view opposite open air seating. Wonderful chocolate and fudge is also made on the island… we have to stop for a taste of this! Finally our tour will conclude with a whisky and gin tasting. You’ve never seen so much choice!
For dinner you can enjoy a picnic made by one of Hobarts best delicatessens. Enjoy in a park, in your room or down by the waterfront. The choice is yours.
Saturday
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.
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 impressive new restaurant. Shared plate tapas style food is served for our celebratory final meal together and prepare yourself for an experience like no other. River views and immaculate service in a breathtaking room pull together a memorable evening. 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 the elegance of the museums signature restaurant we choose to eat at Faro where we can include immersive art installations. One of the features of this evening is watching the sun set over Mt Wellington, gazing at the twilight scenery from under the unique and restful light-show of the outdoor Armana platform.
Sunday
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 (my faves), I even spotted a Turmeric and Ginger Congee with Wakame Kraut, Beetroot and Sorrel Miso and Nuka Pickled Radish for sale! It’s one of our favourite market experiences in the country.
Simply click on this link to open the Tasmania 2020 Food Tour Booking Form complete your registration and return to our office. We will then be in contact with you to confirm your booking.
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. 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.
Did you know that Cooks Collective Members enjoy a 5% discount on this Food Tour?
Please be aware some experiences are subject to change. Occasionally, changes in service providers businesses are unavoidable and outside our control. We strive to present you with the best any destination has to offer at the time of the tour.
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.
Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!
The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!
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.
Sign up to our really useful newsletter and receive free essential kitchen tip videos direct from our kitchen.