Eating Out

The climate, fertile soils and unpolluted waters of Tasmania ensure that the island cultivates some wonderful fresh produce, including plenty of fruit (it's not called the 'Apple Isle' for nothing) and vegetables, but also exciting things such as honey, black truffles, saffron, wasabi, olive oil and cheese. The fresh seafood is also superb, especially the Atlantic Salmon, which is farmed in Tasmanian waters. Of course, Tasmania is also celebrated for its wine, producing cool climate wines such as sparkling wine, Pinot Noir, Riesling, Chardonnay, Sauvignon Blanc and so forth. Some of the vineyards are just beyond Hobart.

For a long while Tasmania's culinary character was more British than anything else, with firmly colonial staples, but in recent years the island has embraced the Modern Australian (Mod Oz) trend and has quickly established itself as a wonderful foodie destination.

Those wanting to try their hand at Tasmanian cuisine should book a cooking class at Rodney Dunn's The Agrarian Kitchen, but such is the popularity of the school that it may be necessary to book a few months in advance.