First course at lunch The Agrarian KitchenIn the greenhouse, a meal is prepared by Rodney Dunn at his restaurant and garden, located in Tasmania’s lush Derwent Valley. A white turnip artfully smudged with zucchini miso, a wedge of artichoke heart on a licorice-scented anise hyssop leaf, a teeny radish with the leafy stem still intact—all steps away from where it was plucked from the soil.
Dunn, located 20 miles north of Hobart (the island’s capital city on the waterfront), grows a rainbow-colored array of produce. This includes berries, apples and plums, as well as a variety of herbs, including pineapple sage and sorrel. There are also eight varieties of mint. His team uses the harvest to create dishes like golden beets with fermented, fennel that is soaked in raspberry vinegar made at home, or a sorrel-sorbet served with a scooped of ricotta.
Dunn told Dunn that he could be the best chef on the planet. He snapped a pod of peas off the vine, and then broke it open. “But you are only as good as the ingredients you use.”
Tasmania’s rich bounty is a blessing. Tasmania, located roughly 150 miles south from mainland Australia, across Bass Strait is an island with a varied landscape that includes rugged mountains, ancient forest, and dramatic coasts.
Dunn explained that Tasmania’s pristine landscapes combined with passionate producers creates something truly unique. The island’s isolation preserved many heirloom types and artisanal techniques, while nurturing a community deeply connected to its land.
The community is home to producers of award-winning cool climate wines and artisan cheeses. There are oyster farms and a saffron farmEven if you don’t have a smartphone, you can still use the app. fresh wasabi Growing in Northern Tasmania, which shares the same latitude with southern Japan.
These ingredients fuel Hobart’s exciting restaurant scene. Grab a cinnamon-dusted breakfast bun to start your day at Pigeon Whole Bakery You can enjoy a beautiful breakfast in the park. Macq01. The Harbor-View Hotel offers a variety of food, from artisanal jams and honey to house-smoked fish.
Get a taste at FicoThe stylish restaurant serves Italian-inspired dishes using some of the best local ingredients. Hand-cut egg tagliolini with limone, white asparagus on top of local goat cheese risotto and a plate of grilled sardines are just a few of many examples. Tasmanian Oyster Co. Bivalves picked 30 minutes from now, and a sfogliatelle packed with buffalo milk cheese from a nearby grass fed buffalo farm.
Chef Rodney Dunn
Tasmania has the best ingredients, and the most creative minds. They come together in Tasmania to celebrate seasonal food in a unique way.
— Chef Rodney Dunn
Nearby, Institute Polaire This sleek dining room features cold climate wine, extravagant snacks, and freshest local seafood. Shima Wasabi is available on many menus in Hobart including the Kaiseki style restaurant with 10 seats. Omotenashi. The view of the water. Maria serves up Mediterranean-inspired plates made with hometown ingredients like wallaby and Tasmanian goat cheese in a sun-drenched space that feels both elegant and welcoming.
Save room in your itinerary for a visit to Van Diemens Land Creamery. Ice cream is served on a barge located in the harbor in flavors such as pepperberry, white chocolate lavender, and honeycomb crunchy, all made with local milk.
Enjoy a night out in the city by catching a show. cider– vermouthMary Mary, the True Local cocktail at Mary Mary Tasman HotelDimly-lit bar where drinks highlight the island distilleries and botanicals.
The following are some of the ways to get in touch with each other MONAThe Museum of Old and New Art menu Faro Bar + Restaurant The art is as intimidating and limit-pushing, regardless of the changes in exhibitions. Think: invasive foie gras, popsicles of venison. The site is home to Moorilla EstateOne of Tasmania’s oldest vineyards. Then, after a wine tasting, explore the grounds and see works of art by James Turrell and Yayoi Kosama.
Only a short distance from Hobart is the city of Find LarkTasmania’s first single malt distillery. The distillery is set in a series historic buildings, surrounded by green farmland. Book a tour and taste the award-winning whiskies straight from the cask. Nearby Pooley WinesStart with a taste of crisp Riesling or Syrah and then enjoy an alfresco lunch with wood-fired Pizzas with seasonal toppings such as pumpkin and feta, duck and hoisin and a cheese board from local producers. Bruny Island Cheese Co. Take the ferry to this tiny island located off Tasmania’s southeast coast. There, you can enjoy Alpine-style or Bloomy-rind Cheeses served with warm sourdough Bread and their own brewed beers.
The Huon Valley lies to the west. Analiese Gregory She is planning to open an incredibly anticipated 12-seater restaurant in her farmhouse. She spent time working in the kitchens at Le Meurice, Sydney’s Quay, and Sydney before settling on Tasmania, where she hunts, forages and fishes to create dishes that are distinctly Tasmanian. The Valley also hosts Fat Pig FarmVisit the farm for a tour or to attend one of its events, including a residency with Melbourne-based Vietnamese restaurant. You can visit the farm to take a tour or attend one of their events. Anchovy The next three months will be from the end of January to the beginning of March.
Whenever you visit, though, make a reservation to try the tasting menu at Agrarian Kitchen—and say yes to add on the cheese course, which is made on premises using kefir as starter culture. As you explore the island, be amazed by how one small island can produce so many culinary delights. Tasmania is, as chef Dunn puts it, “where the best ingredients and most creative minds combine to celebrate seasonal food in a unique way.”
