Tasmania - meet the makers and thought leaders

Tasmania’s proximity and provenance are its biggest strengths. Bonds forged between food thought leaders and producers mean you can meet the makers and growers and have an experience unlike anywhere in Australia. Tasmania - meet the makers and thought leaders
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MEET THE MAKERS AND THOUGHT LEADERS

  • Tasmania
  • Four days

Tasmania’s proximity and provenance are its biggest strengths. Bonds forged between food thought leaders and producers mean you can meet the makers and growers and have an experience unlike anywhere in Australia.



What to expect

  • Join Madi Peattie at Hobart’s Farm Gate Market to meet and chat to local artisans and growers.
  • Take a whisky and beer tour with Drink Tasmania to visit paddock-to-bottle distilleries and breweries.
  • Visit Fat Pig Farm meeting Matthew Evans former chef and food critic turned Tasmanian smallholder.
  • Dates: Before or after event program

From Hobart to the Huon and Derwent Valleys, meet an edgy generation raising the culinary bar for extraordinary paddock-to-plate, paddock-to-bottle and organic food and drink. See how the island’s culture of community fosters the sharing of knowledge and traditional skills – meaning the produce just keeps getting better. Meet passionate producers, discuss ethical farming, see how they rear and harvest their own produce. We’ve reserved some time to taste some of the world's best whisky, visit Mona museum, or drive to kunanyi / Mount Wellington for stunning views over Hobart.

DAY 1: MEETINGS WITH DISTILLERS, BREWERS AND ARTY CHEFS

Mona Wine bar, Hobart, Tasmania.

Morning
Your morning is free to explore. A short drive will lead you to summit views over Hobart on kunanyi / Mount Wellington amid rainforests, waterfalls and alpine wilderness at Mt Field National Park; Bonorong Wildlife Sanctuary; or Bangor Wine and Oyster Shed where you can see the oyster farm and vines from your table.

Afternoon
This afternoon take a beer and whisky tour with Drink Tasmania. Visit three to four distilleries and breweries to taste single malt whiskies or inventive brews. Meet the whisky makers and brewers and be shown how traditional techniques are turning out award winning whisky and beer.

Evening
This evening Mona’s The Golden Hour delivers a moving feast as diners move outside to heated granite seats under James Turrell’s Amarna (2015) to watch art manipulate the setting sunlight in seductive ways. Contemplate the experience back inside at the wine bar.

DAY 2: FEASTS ON LONG TABLES AT FAT PIG FARMS

Fat Pig Farm, Huon Valley, Tasmania.

Morning
This morning head to the Huon Valley where you’ll find Fat Pig Farm, the home of Matthew Evans. Former chef and food critic turned Tasmanian smallholder, Matt will introduce you to local producers before returning to Fat Pig Farm to cook a paddock-to-plate feast – all seasonal, all grown by hand, and all cooked in his open kitchen.

Afternoon
In the afternoon you’ll be seated at Matthew Evans’ long table in his farm kitchen at Fat Pig Farm, where he’ll serve up multiple dishes with everything sourced from his gardens and paddocks. It’s a one-off dining experience like no other.

Evening
This evening The Glass House wine bar and restaurant at the end of the Brooke Street Pier will serve you Tasmanian inspired mod-Asian small plates with 280-degree water views. Secure private seats in The Keep and a bottle of rare whisky in the ‘Whiskey Locker’ for when you next return.

DAY 3: FARMERS MARKETS AND WINE AND OYSTER SHEDS 

Farm Gate Market, Hobart, Tasmania.

Morning
This morning join Madi Peattie as the farm bell signals the opening of Hobart’s Farm Gate Market. Everything is local and seasonal and only the people that grow, raise or produce the goods trade there. Head to Mona for lunch at The Source Restaurant.

Afternoon
Your afternoon is free so why not explore Mona, Australia's largest private museum housing the world's most thought-provoking contemporary art. Sip cocktails at Mona’s Void Bar or visit the Moorilla or Moo Brew’s cellar door for tastings or tours. Then hop on the fast ferry back to the Hobart waterfront.

Evening
This evening Templo attracts an intimate crowd at its 20-seat restaurant and serves up a degustation feast on small plates with a local gin or glass of wine. Inventive chefs Matt Breen and Chris Chapple do virtually everything themselves, only adding to the charm that accompanies their changing chalkboard menu.

DAY 4: RAISE A GLASS TO LOCAL ARTISANS

Bruny Island Cheese Cellar Door, Hobart, Tasmania.

Morning
This morning relax and enjoy a glass of wine and a cheese platter before your flight. Call into Bruny Island Cheese’s Hobart Cellar Door open from 10am. You’ll find it tucked under the stairs in the Salamanca Arts Centre. It showcases all of their cheeses and a range of artisan Tasmanian produce.