Fresher-than-fresh oysters to shuck into. A barrel-load of boutique winemakers to befriend. Passive paddling adventures with pink granite mountains as a backdrop…just a few of the East Coast’s delicious offerings.

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Day 1

Hobart to Coles Bay

Pick up your hire car at Hobart Airport and, within barely a kilometre, enjoy delicate, fresh-from-the-water oysters at Barilla Bay Oysters. The oyster and candy abalone tours start at 11am, including a walk to the oyster farm, and six freshly shucked goodies. Afterwards, tuck a few bottles of Barilla Bay Oyster Stout under your arm for later – a velvety Irish recipe containing oysters.

Man holding and oyster and a shucking knife in front of a barge on the beach at Barilla Bay Oysters

Orford is the starting point of the Great Eastern Drive, where the highway begins to hug a coastline laden with full-flavoured food, cool wines and vast white beaches. There’s good reason the Great Eastern Drive is one of Australia’s greatest road trips.

Ease off the accelerator as you approach Cranbrook and Apslawn. There’s an abundance of boutique wineries nearby. Devil’s Corner is the newest, with a contemporary cellar door, and a view overlooking the Hazards mountains to die for. All those little sips add up, so sneak in the odd tasting plate or chat with a winemaker. Once you’ve sampled some wine, roll down towards Coles Bay and check into your accommodation for the next two nights.

When you arrive, take a journey through whisky history at Freycinet Lodge as you sample the world’s best whiskies, including three Tassie drops. For dinner tonight, gaze out over Oyster Bay as you indulge in premium Tasmanian cuisine and local seafood at The Bay Restaurant.

Overnight Coles Bay.

Day 2

Coles Bay and Wineglass Bay

Your first morning in Coles Bay is worthy of rising early. If you can catch sunrise sitting on the sands of Honeymoon Bay, anything could happen. With a name like that it’s no surprise more than one Tasmanian couple has exchanged vows here, beginning their honeymoon right on the spot. Honeymoon Bay looks across to the Hazard mountain ranges that glow pink in the morning sun. Pinch yourself – it’s no dream.

Venture back to Freycinet Lodge to fuel up before setting off on a three-hour paddle beneath pink granite mountains on azure waters with Freycinet Adventures. Hear stories of French explorers on your stop at a remote beach before paddling back in time for lunch.

Kayaking in Coles Bay with Freycinet Adventures

Having paddled up an appetite, head for the Freycinet Marine Farm on the outskirts of Coles Bay, where you can create your own seafood banquet. Choose from local crayfish, freshly plucked oysters, mussels and more.

Laze away the afternoon with a good book on the Freycinet Lodge deck, listening to the honeyeaters and pademelons roam through the surrounding bush. Take a seat at Tombolo Freycinet tonight, an intimate restaurant that gathers seasonal produce, free-range meats and fresh seafood from all around the island to create tasty wood fired pizzas.

Overnight Coles Bay.

Day 3

Coles Bay to Hobart

Your last day will see you exploring the Freycinet Peninsula. Make sure you take a walk around Cape Tourville Lighthouse – one of Tasmania’s oldest. The short walk hugs the cape’s cliff ledges, looping around the lighthouse with sweeping views out to the coast from the boardwalk.

Come 1pm, hop on a quadbike with All4Adventure. Cruise along bush tracks through native eucalypt forest and sweeping coastal vistas. This two-hour adventure will have you back in Coles Bay at 3pm, ready for your return trip to Hobart.

Leave Freycinet and head back towards Hobart, stopping at Kate’s Berry Farm near Swansea for afternoon treats. Crispy, hot Belgian waffles with poached berry compote go nicely with views across Great Oyster Bay.

Belgian waffles with poached fresh berry compote at Kate's Berry Farm

3 Day Freycinet East Coast Trip

Availability of experiences in this itinerary may be subject to opening times, seasonal operation or booking requirements, please call ahead to plan each day.

Photo Credit: Nick Osborne, Kathryn Leahy and Rob Burnett.