Tasmania - wild food in wild places

Forage for wild food in wild places in Tasmania. On Australia’s only island state the ‘food miles’ mentality runs deep and local produce inspires authentic food and drink. Tasmania - wild food in wild places
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Wild food in wild places

  • Tasmania
  • Four days

Forage for wild food in wild places in Tasmania. On Australia’s only island state the ‘food miles’ mentality runs deep and local produce inspires authentic food and drink.


What to expect

 

  • Meet Rodney Dunn at the Agrarian Kitchen, farm-based paddock-to-plate cooking school
  • Tony Scherer will introduce you to vegetable growers and cheese makers in the Coal River Valley 
  • Join James Ashmore of Ashmore Foods Tasmania snorkelling for seaweed, sea urchin, and abalone
  • Dates: Before or after event program

Discover Tasmania, a gourmet paradise where people live with the land and sea and there is a natural flow from paddock-to-plate. Within minutes of landing you can sip a wee dram crafted by ‘The Godfather of Whisky’. Meet with local foraging experts who will take you into their gardens, into the ocean and into their neck of the woods to meet local growers and producers. Spend a free afternoon at David Walsh’s controversial art museum, Mona. Meet Tasmania’s cute and cuddly wildlife at a Bonorong Wildlife Sanctuary. Venture beyond the paddocks, cooking schools and restaurants to explore the Tasmanian wilderness.

 

DAY 1: COUNTRY COOKING CLASSES AND SWANKY WATERFRONT DINING

Lark Whisky Bar, Hobart, Tasmania.

Morning
With a free morning, drop by Lark Cellar Door and Whisky Bar for a wee dram – it’s never too early for whisky in Tasmania. Here water runs off mountains and whisky is handcrafted slowly in copper stills and hand bottled by whisky lovers, like Bill Lark ‘Godfather of Australian Whisky’.

Afternoon
This afternoon biodynamic and organic farmer Tony Scherer will take you to small-scale growers, specialty cheese makers and wineries in Coal River Valley. Tony, co-creator of Frogmore Creek Wines, is a specialty vegetable producer for high-end restaurants, and co-founder of Sprout – getting producers' ideas into the ground and growing.

Evening
Tonight dine at floating restaurant Aloft with harbour views and bar seating overlooking the kitchen of culinary geniuses Christian Ryan and Glenn Byrnes. Watch as they dish up seasonal herbs and vegetables, fresh caught seafood, and small-farm free-range meat and dairy from Tasmania’s best small producers.

DAY 2: SEAFOOD FORAGING, WILDLIFE AND WILDERNESS

Mona Ferry, Hobart, Tasmania.

Morning
This morning join James Ashmore of Ashmore Foods Tasmania to snorkel and forage for seaweed, sea urchin, abalone and oysters, cooking your catch on the beach. Ashmore, a seafood producer, works with local marine farmers selecting oysters grown in clear waters and Southern Ocean algae – which gives oysters their sweetness. 

Afternoon
Your afternoon is free to explore Mona, Australia's largest private museum. Its collection includes ancient Egyptian mummies and the world's most thought-provoking art. Sip cocktails at Void Bar or visit Moorilla or Moo Brew’s cellar door for tastings or tours. Catch the ferry back to Hobart.

Evening
This evening dine at Franklin restaurant located in an old Ford showroom (c. 1923). The kitchen in the centre of the restaurant means the team prepares their fine fare before your very eyes. The changing menu focuses on locally sourced produce – some of which the chefs forage for themselves.

DAY 3: COUNTRY COOKING CLASSES AND GLASS HOUSE DINING

Bonorong Wildlife Sanctuary, Brighton, TAS.

Morning
This morning join Rodney Dunn at the Agrarian Kitchen farm-based cooking school. Your cooking class begins donning gumboots and foraging in the garden. What cannot be harvested from the garden or farm is sourced from local Tasmanian producers. The class continues in the kitchen as you prepare and cook a tasty seasonal feast together.

Afternoon
This afternoon visit Bonorong Wildlife Sanctuary or Mount Field National Park. Bonorong is a hands-on wildlife sanctuary where you can hold and pat Australian wildlife and see Tasmanian devils and spotted quolls native to Tasmania. A lush rainforest walk in Mount Field will take you to three tiered Russell Falls.

Evening
The Glass House is a wine bar and restaurant at the end of the Brooke Street Pier serving 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 4: ISLAND FAREWELL

Oysters, Barilla Bay, Tasmania.

Morning
Call into Barilla Bay before departing Hobart. The oyster and candy abalone tour starts at 11am with a walk to the oyster farm for six freshly shucked oysters. Tuck a bottle of Oyster Stout beer under your arm to take home – a velvety Irish recipe containing oysters.