Tasmania’s diverse smorgasbord of fresh and delicious produce is second to none.
Clean air, fertile soil, pure water – these are just some of the reasons why Tasmania is the source of a wonderful variety of produce from fields, farms, oceans, gardens and orchards.
As you explore the island, you’ll be surprised at how easy it is to sample the local specialities – at markets and farm gates, straight from the boats in fishing ports and in orchards where you can pick your own seasonal fruits.
In the gourmet food paradise that is Tasmania, there is plenty to tempt your tastebuds...
SAY CHEESE
The island’s rich pastures produce fine dairy products and Tasmania’s skilled cheesemakers craft them into full-flavoured cheeses. Many offer farm gate or factory tastings and direct sales.
Nationally-acclaimed Tasmanian cheesemakers include King Island Dairies, Ashgrove Farm Cheese near Elizabeth Town, Heidi at Exton, Mount Roland Cheeses near Sheffield and Pyengana Dairy in the north-east. Try Grandvewe’s unique sheep cheese at Woodbridge in the south and Tasmanian Highland Cheese’s soft goat cheese – experts say it’s the nation’s best.
THE WORLD’S YOUR OYSTER
Tasmania’s cold, clear seawater grows the most succulent oysters you’ll ever taste. Slurp them freshly-shucked from a fish punt in Hobart’s docks, or call in to one of the island’s oyster farms and sample them straight from the water.
Near Hobart, there’s the famous Barilla Bay Oysters, while at Coles Bay, Freycinet Marine Farm offers farm tours and tastings. On Bruny Island, Get Shucked at Great Bay offers simply fabulous oysters, fresh from the pristine waters of the D’Entrecasteaux Channel.
CALLING ALL CHOCOHOLICS
Tasmania doesn’t grow tropical cacao trees but the island’s superb full-cream milk is a special ingredient in Tasmanian-made chocolate.
At the famous Cadbury factory at Claremont – on the River Derwent near Hobart – visitors are treated to a delicious and fascinating factory tour. In the north of the state, there’s the House of Anvers, near Latrobe, where you can watch skilled chocolate makers at work, while in Launceston, the Swiss Chocolatier is a shop full of sweet delights for chocoholics.
PICK YOUR OWN
When the fruit ripens in Tasmania’s orchards and berry farms, picking your own is the best way to enjoy the freshest flavours. Look for the roadside stalls and pick-your-own signs in the Tamar and Huon Valleys.
The cherries start in December and the season for apples, berries, stone fruits and pears extends until April. Summer fruits include luscious raspberries, strawberries, blueberries and red and black currants – try the Christmas Hills Raspberry Farm near Elizabeth Town in the north-west, Hillwood Strawberry Farm in the Tamar Valley and the Sorell Fruit Farm, on the road to Port Arthur near Sorell.
Be sure to try locally-grown asparagus and the range of exotic mushrooms in the Huon Valley – the delicate shiitake and oyster mushrooms and the hearty flavour of Tasmanian honey browns are just some of the varieties on offer.
BUT WAIT, THERE’S MORE…
The range of culinary delights is seemingly endless in Tasmania – as well as the better-known produce, regional specialities such as truffles, saffron, walnuts, mussels, scallops or crayfish can be added to your tasting list as you tour around the state. And driving your own car means you can stock up on some favourites for your journey – then take home extra supplies as a reminder of your wonderful Tasmanian experience.
OYSTER WITH A TWIST
Joe Bennett from Get Shucked on Bruny Island reckons his favourite oyster recipe works every time. If you’re game to try, here’s his secret …
Mix some King Island crème fraîche with a decent dab of wasabi paste, add a sprinkle of sugar and a squeeze of lemon juice. Pop half a teaspoon on top of a freshly-shucked Bruny Island oyster. Wow!
STRAIT TALKING
Guarding the two entrances of Bass Strait are King Island and Flinders Island. You can fly to Flinders Island from Launceston and to King Island from Devonport or Wynyard.
King Island cheese, beef and crayfish are famous around the world whilst Flinders Island is also renowned for its succulent beef and sensational seafood.
If you’d like to add a Bass Strait island to your Tasmanian journey, you’ll need at least a few more days – there’s plenty to see, taste and discover.
STORY: CHRIS VINEY
