Tasmania Food and Drink
It may come as a surprise to the casual diner, but over the last few years Tasmania has emerged as one of the Southern Hemisphere’s leading culinary destinations. Blessed with rich soil, bountiful seafood and a strong tradition of small-scale production, the Australian archipelago is outshining the mainland when it comes to cuisine.
Excellent eateries are scattered throughout Tasmania, but the capital, Hobart, boasts the highest concentration of places to eat. Local seafood is plentiful, particularly in the restaurants surrounding the docks, although all dietary requirements are catered for.
Though not much of it is exported from Tasmania, the local wine is winning plaudits around the world.
Tasmanian Atlantic salmon: Farmed and famed for its flavour.
Rye whiskey gravlax: Brown trout, sea trout or salmon fillets marinated in rye whiskey with brown sugar, pepper and salt.
Mt Gnomon shredded pork and Dover cherries: Shredded pork with pickled cherries and rocket served in pastry tartlets.
Beef: Grass fed on chemical-free pastures Tasmania’s wagyu beef cattle are the envy of the world.
Extra virgin olive oil: Tasmanian olive oil stands comparison with the very finest Europe has to offer.
Wild abalone: Shellfish noted for its delicate flavour.
Cheese: Notables examples include Roaring Forties Blue, Ashgrove Mature Cheddar and Wicked’s Triple Cream Brie)
Leatherwood honey: A rainforest honey renowned for its intense floral notes.
Black truffles: Arguably the finest truffles outside Europe.
Saffron: Intensely flavoured and very high quality.
Wasabi: Exported to Japan and used locally in Ashgrove cheese.
Lamington: Chocolate sponge cake rolled in coconut.
Tasmanian apple cake: Tasmania was once known as the Apple Isle and this sponge cake can be made with sweet or sour fruit.
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