Excess all areas on foot
Even in some of the world’s best food destinations it can be a struggle to sift through all the tourist traps to find the perfect place to eat.
Pastry chef Mary McNeill fell in love with the “food tour” concept during her own travels and decided to bring it to her hometown of Hobart. Since 2011, her Gourmania Food Tours has been responsible for creating unforgettable food experiences for hundreds of visitors.
“It occurred to me that with the combined exploration of food, culture, history and urban environments it would be a great idea for Hobart,” McNeill says.
The business is a national finalist in the Australian Tourism Awards, to be announced in Adelaide on Friday.
Gourmania offers half-day city tours, an afternoon “tea to tapas” tour, a coffee-lover’s cafe tour and a Salamanca Market tour on Saturdays, stopping at McNeill’s favourite venues along the way.
Aside from giving visitors the best insider knowledge about Hobart’s food scene, McNeill was also keen to show off the city’s hidden architectural gems.
“I was keen to take in as many interesting streetscapes as possible, with historically significant buildings adding to the texture of the tour,” she says.
Venues are chosen not only on the basis of produce but also their ability to handle groups of up to eight and the availability of staff to chat about their produce.
“The tours do change from time to time with changes within businesses or new ones opening,” McNeill says.
Most Gourmania clients are from interstate with “a handful of internationals” and even a few Tasmanians. McNeill has some new yetto-be-revealed projects in the works, which should appeal to locals.
“I’m working on a few special events to get to places I am not usually able to reach on our walks,” she says. “There may be a little collaboration with theatre folk there too.”
McNeill firmly believes Hobart’s hospitality scene is an important contributor to the tourism industry.
“It links our reputation for great produce with what the visitor can experience in our restaurants,” McNeill says.
“It helps in the transition from those intending to travel here to becoming those who actually come. It is great attentive service with a smile that is as important as the food itself. That creates lasting memories.”
www.gourmaniafoodtours.com.au All-time favourite cookbook? My own! It is all handwritten and holds favourite recipes collected over the past decade, including some of my own creations. It would be the first possession I would save in case of fire.
When I’m out ... Machine Laundry Cafe, Room for a Pony and Pollen Tea Room are on my list at the moment. At home I make pancakes using a blend of organic unbleached flour, wholemeal spelt and buckwheat.
Wine may well be my favourite food group. I love to stock up primarily on Tasmanian wines from Cool Wine. I’m trying by best to get some cellar age on my row of riesling.