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Tourists get hands on for taste of Tassie

COOKING schools and food-based workshops are benefiting from an upsurge in food tourism in Tasmania, with visitors and locals looking for hands-on culinary experiences.

Giuliana White’s Italian cooking school at Willow Bend Farm, Wattle Grove, was listed as one of Gourmet Traveller’s “20 things to do in Australia” within months of being launched two years ago.

Ms White’s school is one of several Huon Valley-based cooking schools and workshops, which range from small sourdough intensives to lavish farmhouse feasts, such as those offered at Fat Pig Farm.

Fat Pig Farm, owned by Tasmania’s Gourmet Farmer Matthew Evans and his partner, Sadie Chrestman, offers specialist classes and day-on-the-farm experiences.

“Typically, the specialist workshops don’t sell out as quickly as the farm feast workshops, although they tend to attract more locals, which has surprised us,” Mr Evans said.

The 2017 Tasmanian Tourism Information Monitor showed that food and drink was one of the main reasons holiday-makers flocked to Tasmania — along with historical sites and the natural landscape.

“Tasmania is fortunate to have some of the best food, wine and beverage experiences in the world including a great selection of cellar doors, distillery tours, cooking schools, paddock to plate experiences and fantastic cafes, bars and restaurants,” chief marketing officer for Tourism Tasmania Emma Terry said.