Australian Traveller - - The 100 -

King Is­land, a rugged, windswept beauty in the mid­dle of the Bass Strait, has be­come foodie short­hand for stun­ning pro­duce, most fa­mously the rich, creamy cheeses that bear its name. By rights, not much should thrive here, iso­lated as it is in a con­stantly churn­ing sea, but King Is­land’s re­move has some­how con­trib­uted to its col­lec­tive de­ter­mi­na­tion to make a name for it­self on a world stage. And it has suc­ceeded spec­tac­u­larly: its wares are sought af­ter by chefs and gour­mands from Hong Kong to Spain. The best way to sam­ple all the is­land has to of­fer at one time is by pulling up a chair at the King Is­land Long Ta­ble Fes­ti­val (held in April each year), a week­end of farm and pro­duce tours, cook­ing demon­stra­tions and ex­pe­ri­ences, cul­mi­nat­ing in the name­sake feast of sea­sonal dishes and ac­com­pa­ny­ing Tas­ma­nian wines.

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