A Tasmanian food safari

Pepperberry venison. Wallaby burritos. Trout roe. Some things have to be tasted to be believed.

Ever tried whisky at a windmill? How about whisky in an ice-cream, inside a floating ice creamery?

Explore all corners of Tasmania on a summer food safari, filled with tasty treasures and quirky foods you might not have tried before.

North-west Tasmania nosh

Begin your safari in north-west Tasmania's fertile farming country, feasting on the views as you go.

Cheese at a robotic dairy

The robots are taking over…but Duck River Meadows Robotic Dairy is as real as it gets. Tour the high-tech dairy and learn about its happy cows, then eat some red wine-soaked goats milk cheese or Colombian coffee-rubbed cheese, made Venezuelan-style by the friendly on-site cheesemaker.

Kimchi beside the rainforest

Make authentic fermented treats in a KimchiMe workshop on the edge of takayna / the Tarkine, Tasmania’s largest tract of cool-temperate rainforest. The workshop uses organic cabbages grown in the north-west coast’s volcanic red soil. The best flavours start with the best produce.

A restaurant with no food

Eat anything you want at this quirky yellow boathouse on the King Island coast. The only catch? You’ll have to bring your own meal. Not to worry – King Island is full of heavenly food. Buy some fresh abalone, cheese, lamb, beef…even classic Tassie pies from the town bakery, filled with local crayfish and scallops. Pop a record on, tinkle on the piano, gaze over Currie Harbour and enjoy.

Southern Tasmania snack spots

The wild terrain of southern Tasmania is full of flavour.

A vodka x sheep crossover

The geniuses down at Ewenique Tasting House and Hartshorn Distillery have discovered you can use sheep’s whey to create a creamy, sweet vodka. Who knew? Drive 40min south of Hobart to Birchs Bay to mix your own spirit. While you’re there, taste the saltbush vodka for a decidedly Tasmanian take on a classic tipple.

Floating ice-cream

Stroll along Hobart’s scenic waterfront. Smell the salty sea air. Smile at a seagull…

Then wander aboard the Van Diemen’s Ice Creamery floating punt and cool down with classic Tasmanian flavours like pepperberry, lavender, cherry, apple and famously good Tasmanian whisky.

Whisky under a windmill

Taste matured whisky from the cask or craft your own single malt libation at this old timey mill turned modern distillery in the historic village of Oatlands.

The ever-changing food menu is packed with intriguing dishes, such as gin and beetroot cured salmon, seared Tasmanian scallops and braised possum shanks.

Farmers in the CBD

City slickers and kindly country folk collide at Farm Gate Market. Sample unique Tasmanian ingredients while you chat with the growers.

Expect berries and cherries galore during the summer harvest season. In autumn, relish ripened tomatoes, figs, pine mushrooms, apples and pears. Visit this Hobart CBD block from 8.30am–1pm every Sunday to stock up for a picnic or nibble while you browse.

Italy meets Hobart

Feast on Italian-inspired indulgence with a Tassie twist for breakfast, lunch or dinner at Peppina in Salamanca. Fancy the southern rock lobster pasta, the smoky Lyndall Farm lamb skewers or a plate of signature Tasmanian oysters? Go on – have the lot.

Northern Tasmania nom-noms

This food-forward region surrounding Launceston – a UNESCO City of Gastronomy focuses on small food miles and big flavours.

Pick your own hazelnuts

Hazelnut season peaks in March and April. Soak in vast views of the Great Western Tiers while you tour Hazelbrae Hazelnuts’ 5000-tree orchard in Hagley, about a 30min drive south-west of Launceston. From branch to basket, pick and collect your own nuts, sip hazelnut hot chocolate and feast on your own nutty grazing platter in the sun.

Hounding for truffles

Ever had dogs deliver your lunch? Unearth truffles with your own hands (and with the help of some truffle-detective canines) at the Truffle Farm near Deloraine. Though this fungus is typically harvested in winter, here you’ll be able to hunt for summer truffles too – best enjoyed generously grated onto a cheesy pizza.

Dining with sparkle

Pepperberry seared wild venison or wasabi and trout roe? There are plenty of unique Tasmanian ingredients on this menu. At Josef Chromy Wines in the lush Tamar Valley, a hatted restaurant fills the vineyard’s original 1880s homestead.

Pop into the cellar door to indulge in some world-renowned wine or take a sparkling masterclass. And that’s just the tip of the Tassie iceberg – wineries and wine trails are bubbling up everywhere.

East-coast Tasmania eats

Summer is seafood time. Look no further than the sunny east coast.

Seashells by the seashore

Eat fresh, plump shellfish at Melshell Oyster Shack – a vibrant eatery not far from Freycinet National Park, beside the serene waters of Great Oyster Bay. Settle in and slurp away amongst piles of oyster shells

Another popular seaside haunt is Lobster Shack in the surf town of Bicheno. Snack on crispy skinned salmon, juicy oysters and lemon-garlic southern rock lobster. Dine in with views over the Gulch marine area, where rockpools swirl and gulls caw, or take your food with you to the shoreline, rock hopping till you find the perfect burnt-orange boulder to lounge on.

Or catch it yourself: go fishing from the shore in Coles Bay and enjoy a cook up at your accommodation.

Next-level picnics

Salty Picnic Co brings a serious spread of Tasmanian deliciousness to your chosen spot in the larapuna / Bay of Fires area: back at your secluded accommodation, out on the beach or cliffside with knockout views. This is a gourmet affair, with chic cushions, low tables and everything you need for a picnic feed. All that’s left to do is delight in homemade dips and local wines, meats, berries and cheeses.

Artisan salt by the ocean

Continue your salty east-coast safari with Tasman Sea Salt: a one-of-a-kind clean energy saltworks by the sea. In a luxurious tasting, pair the finest salt mixes with fresh local ingredients and learn how the fresh flakes are harvested from the pure coastal waters to your plate.

Foodie FAQs

What is Tasmania's traditional food?

The palawa (Tasmanian Aboriginal people) have been harvesting this island’s natural resources for more than 60,000 years. Native edible plants include kunzea, kangaroo apple, pigface, native clover and wattle seed, as well as sheoak and bracken fern. Dive into the flavoursome world of Tasmanian Aboriginal bushfood with proud palawa woman Kitana Mansell.

What drink is Tasmania famous for?

Tasmania has won loads of heavy-hitting awards for its wine and whisky (not that we’re bragging). There’s something about this remote environment – where the air is pure and the climate is cool – that lends itself to sensational drops and drams. Then there’s the first-rate gin, cider, beer… OK, now we’re bragging.

What food is Tasmania best known for?

Tasmania is renowned for its berries and cherries, truffles and trout, saffron and salmon, honey and hazelnuts…and more. The seafood down here is famous – from oysters and crayfish to abalone and mussels. The botanicals are worth a try, too – lavender-infused ice-cream and rare pepperberry spirits await. Bring an appetite for Tasmania’s food and drink.