Food and drink
For breakfast STONESTHROW LAUNCESTON 55 Sandown Road, Norwood stonesthrowlaunceston.com.au
There’s no shortage of breakfast options in Launceston proper. A case in point is Bryher Cafe & Caterers (bryherfood.com), which offers homemade, Instagram-worthy doughnuts, pastries and jams. But if you’re in the mood for a leisurely drive and brunch, head to Stonesthrow Launceston. Just 15 minutes from the CBD, the café is set on more than 36 hectares of wetlands reserve, with easy walking trails and friendly animals. The view alone is worth the visit so get in early (it opens at 8.30am during the warmer months) to nab a window seat. The menu, while concise, is full of favourites such as eggs Benedict, French toast and a hearty big brekkie. The bread, brioche and granola are all made in-house.
For lunch JOSEF CHROMY 370 Relbia Road, Relbia josefchromy.com.au
Stopping by the cellar door at Josef Chromy’s original 1880s homestead is about more than just wine-tasting. It’s also an opportunity to choose the drops you’d like to enjoy with lunch, which kicks off with freshly baked spelt bread and lashings of salted butter at the hatted restaurant. A variety of Tasmanian oysters follows and it just gets better from there, thanks to dishes such as grass-fed beef carpaccio and Jerusalem artichoke with cured venison and bush pepper.
For dinner TIMBRE KITCHEN Vélo Wines, 755 West Tamar Highway, Legana timbrekitchen.com
Known as Tea Time, Friday (and sometimes Saturday) dinners are a relaxed affair at Timbre Kitchen at Vélo Wines, just 15 minutes out of Launceston. Chef Matt Adams whips up a new two-course set menu each week, based on whatever’s in season, so dishes might include a main of roast salmon in winter or a dessert of sweet pickled rhubarb with zabaglione in summer.
For taking home STILLWATER 2 Bridge Road, Launceston stillwaterprovidore.com.au
When winemaker Natalie Fryar started making gin, she wanted to create something distinctly Tasmanian that smelt like “Cradle Mountain after it’s rained”. And so Abel Gin was born, using native botanicals in its flavour base. There are two varieties: Essence, which is described as refreshing and light; and Quintessence, which is deep and spicy. Pick up a bottle at Stillwater Providore in Launceston. Fryar’s tips for drinking gin? “Don’t swamp it with bad tonic,” she says. “And don’t overcomplicate it. Gin, tonic, a slice of citrus, ice – that’s all you need.”