From winer­ies to provi­dores, farm­ers’ mar­kets and its ex­cel­lent restau­rants, Tassie is a gourmet par­adise. (Don’t for­get an Esky for stor­ing fresh pro­duce!)

Amazing Tasmania - - CONTENTS -

Fa­mous for its su­perb fresh pro­duce, Tas­ma­nia is a gourmet par­adise.

IF YOU LOVE CHEESE, your first port of call from Devon­port must be Ash­grove Cheese, where you can stock up on ex­cel­lent cheeses as well as rich but­ter, cream, and milk. Be sure to also head to the St He­lens re­gion, where fourth-gen­er­a­tion dairy farmer Jon Healey makes tra­di­tional ched­dar cheeses at Pyen­gana Dairy Com­pany us­ing the same stirred-curd tech­nique that’s been prac­tised in this re­gion for more than 100 years. You can taste his cheeses and eat ice-cream made with his cream and milk. 41° South, a work­ing salmon and gin­seng farm in Delo­raine, is also a must-visit desti­na­tion. Farmer Ziggy Pyka raises the salmon in tanks and then smokes it him­self. Make sure you try the smoked salmon ril­lettes, one of 41° South’s most pop­u­lar prod­ucts. In Launce­s­ton, don’t miss Alps & Amici, a lo­cal favourite, stock­ing much of Tas­ma­nia’s best pro­duc­ers. If you can’t get to ev­ery farm gate on your list, this is a great al­ter­na­tive – it even has a kitchen; cook­ing a range of sea­sonal restau­rant-style take­home meals. Also im­pres­sive is Davies Grand Cen­tral: a ser­vice sta­tion as well as a pro­duce store, it’s open 24 hours and is brim­ming with lo­cally sourced pro­duce.

In the pop­u­lar Pipers River wine re­gion there’s great food and wine to sam­ple. Stop at Li­ly­dale Larder to en­joy food, wine, beer, cider, and whisky on its ter­race. And closer to Scotts­dale, make sure to visit Tu­len­deena Far­m­gate for a bril­liant se­lec­tion of jams, pick­les, chut­neys, and pre­served fruits. Gail Rock­liff’s apri­cot and laven­der jam and pears poached with saf­fron are worth the jour­ney alone.

At St Marys, you can’t miss the brightly sign­posted Pur­ple Pos­sum Whole­foods and Cafe. Elaine Sul­li­van’s food is healthy and de­li­cious, with many of the in­gre­di­ents sourced from pro­duce grown in the café’s gar­den. The most sur­pris­ing foodie desti­na­tion in this re­gion

is Mount Ele­phant Pan­cakes. Perched 450 me­tres above the Tas­man Sea on the Ele­phant Pass, en­joy savoury and sweet pan­cakes with panoramic views of the for­est and the sea be­yond. In the Huon Val­ley, visit three of Aus­tralia’s best cho­co­late mak­ers in their work­shops. Meet Andy Abramowich at The Cat’s Tongue in Huonville, Gil­lian Ryan at Cygne­ture in Cygnet, and John Zito at Nut­patch in Ket­ter­ing. Nicholls Rivulet Or­ganic Farm (or­der three days ahead for or­ganic beef pies and rhubarb tarts) and on Tues­day af­ter­noons you can visit the Fork & Hoe Col­lec­tive’s (veg­etable and meat pro­duc­ers) farm-gate out­lets, too. Like most of Tas­ma­nia, this fer­tile re­gion is a trea­sure trove of de­li­cious pro­duce, hid­den gems and amaz­ing peo­ple.

Daniel and Sally Alps of Alps & Amici

Holy Cow

Li­ly­dale Larder

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.