Samuel Shelley
Samuel Shelley
Travel Tip

7 Places For Paddock To Plate Goodness

Alice Hansen
​It’s a small island. That means the paddock is never far from the plate. It also means the ocean is not far from the plate either. In Tassie, the definition of fresh is given a new swiftness. At farm gate markets, your heirloom tomatoes may have been picked just hours before. We’ve served up seven places where the food kilometres are measured in metres.

1. Blue Hill Honey tasting

Taste honey straight from the Eucryphia Lucida tree that cascades over rivers in the largest untouched rainforest in Australia – the wild, untamed takayna / Tarkine. “Once you have been to the heart of the takayna / Tarkine you will never forget the Leatherwood trees with their rose-like white flowers cascading over untamed wild rivers,” says beekeeper Robbie Charles. While Blue Hills Honey produces a range of honeys including Tasmanian Manuka, Meadow, Blackberry, and Prickly Box, its flagship is Leatherwood Honey – the king of all honey. The nectar is strong, unlike any other honey anywhere in the world, a signature flavour from the Tasmanian wilderness.

2. Herbaceous Food Tour

Now here’s a food tour that caters for all those who are passionate about Tasmania’s food and wine. Herbaceous Tours offer a unique opportunity to actually meet farmers and vintners. They take you to farms, vineyards and food producers to meet and talk to the people producing the product – be it wine, cheese, oysters, small goods, salmon, abalone, chocolates and a host of other wonderful Tasmanian produce. You will see some spectacular Tasmanian scenery, learn some local history and taste delicious food.

two girls walking past apple trees at Sorell Fruit Farm
Michael Walters Photography
Herbaceous Tours, Sorell Fruit Farm

3. Fat Pig Farm Feast

Through his show, Gourmet Farmer, Matthew Evans has undoubtedly left many dreaming of packing up city life and moving to a Tasmanian farm. Now, you can join Matthew at his Fat Pig Farm for a Friday Feast or hands-on Cookery School. The day begins with a gumboot clad stroll down to meet the pigs and gather seasonal produce before heading back for roll-up-your-sleeves learning. The farmhouse long table feast that follows is a celebration of the harvest, wrapped in fine country hospitality.

group of people walking across a paddock at Fat Pig Farm
Alice Hansen
Fat Pig Farm

4. Grandvewe Cheese and Hartshorn Distillery

It’s a world first and it’s happening here in Tasmania. Hartshorn Distillery is a micro distillery making small batch vodka and gin from sheep whey. That’s right, Head Distiller Ryan Hartshorn is using the discarded whey from his family’s acclaimed Grandvewe Cheesery to craft his spirit blends that have reached the shelves of New York. Sample his gin at the Brooke Street Pier in Hobart where he’s often the one pouring, or head to Birchs Bay and meet ‘the girls’ as Grandvewe’s sheep are fondly known, followed by a bite to eat on the deck.

5. Harvest Market Launceston

Every Saturday from 8.30am to 12.30pm, a city carpark in Launceston transforms into a bustling, vibrant mini-town of farm gates. At the Harvest Launceston farm-gate market you can find truffles freshly dug, ethically-raised meats, organic dairy and sun-blessed berries. There’s locally roasted coffee and cheery buskers to liven the morning, surrounded by everything from hazelnuts and Tasmanian-grown wasabi to craft beers, rare breed pork, and free-range Mt. Roland eggs. Follow the scents wafting from Cimitiere Street (opposite Albert Hall).

6. Wild Harvest, King Island

A roaring fireplace, a cellar well-stocked with Tassie reds, an expansive outlook and an abundance of sea-to-table and paddock-to-plate food. What doesn’t this winter foodie island have? Crowds. And that’s a good thing. Because the very charm of King Island lies in its isolation. King Island is smack-bang in the pathway of the roaring 40s, it’s a microcosm of everything pure; vegetable growers, beef, lamb, dairy, fish, crayfish, abalone and oysters. It’s here on this island you can discover Wild Harvest, a dining experience where chefs transform the island’s produce into a gastronomical dining experience paired with wine and the crackling of an open fireplace.

a 'crayfish' (Rock Lobster) in a cray pot
Andrew Wilson
Crayfish, King Island

7. The Cradle to Coast Tasting Trail

Tasmania’s food bowl is the north-west coast – also home to the cleanest air in the world. Be drawn into a world of berries, cheese, whisky, boutique beer and crisp apple cider with rolling hills and coastal vistas your constant backdrop. If you love food and appreciate knowing where it comes from, take the self-guided Cradle to Coast Tasting Trail and discover the providores, farm gates and cellar doors of the north-west. Taste hand-reared, handcrafted and hand-picked produce. Visit an eco-certified inland salmon farm, stop by a dairy to witness the handcrafting of cheese, or try a unique beer tasting at a microbrewery. Indulge in the full north-west degustation road trip, or stay a few nights at boutique accommodation and mix it up visiting the local sights.

a man and woman having a whisky tasting
Rob Burnett
Hellyers Road Distillery

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