Overview
Tasmania has firmly established itself as a go-to destination on Australia's culinary map. The island's verdant farmlands and inventive chefs produce some of the finest cuisine in the country. Plus, a budding collection of paddock-to-plate restaurants are helping visitors to better appreciate the island state's incredibly rich variety of produce.
Here, we've teamed up with Tourism Tasmania to highlight a selection of incredible restaurants where almost everything you feast upon is locally grown and produced. Got a penchant for restaurants that champion sustainability and seasonality? It's time to push Tassie to the top of your travel list.
Van Bone
VAN BONE
Set against the backdrop of Marion Bay's picturesque coastal landscape, Van Bone's eco-conscious philosophy ensures it stands out as a quintessentially Tasmanian fine dining experience. Led by chef Tim Hardy and his partner Laura Stucken, the venue offers seasonal and hyperlocal dishes with incredible vistas and refined architecture to match.
Seating just 20 guests, the intimate venue sees diners gazing upon rolling green hills as the chefs prepare the daily degustation menu in an open kitchen. Much of the produce on offer here is grown in the kitchen garden and orchard, while nearby suppliers provide everything else.
Jarrad Seng
THE AGRARIAN KITCHEN EATERY
Rodney Dunn and Séverine Demanet have long been fascinated by the relationship between everyday food and the earth that provides it. After opening in 2015, The Agrarian Kitchen Eatery has helped the couple explore this dynamic further, with their spacious venue in the rural community of New Norfolk serving local, seasonal cuisine that celebrates its origins.
Many of the ingredients used across the restaurant's woodfired and hot-smoked dishes are grown on a nearby farm and showcase a relaxed expression of Tasmanian cuisine focused on local, small-batch makers and producers. Soon, the duo will share their skills via a new cooking school and kitchen garden which are set to open alongside the restaurant in October this year.
Nat Mendham
STILLWATER
Set in a 19th-century flour mill overlooking a charming estuary in Launceston, Stillwater has been recognised as one of the country's top paddock-to-plate restaurants since its launch. Renowned for its casual fine dining, the venue boasts a highly seasonal menu with almost everything on it grown locally.
Open for breakfast, lunch and dinner, Stillwater delivers a distinctly Tasmanian dining experience that's only made better by its picturesque setting. Plus, the knowledgeable staff will be more than happy to walk you through where each ingredient is sourced, from the meat to the herbs.
Jason Charles Hill
WATERLOO INN
Overlooking the east coast of Tasmania about a 30-minute drive from Freycinet National Park, the Waterloo Inn offers simple, seasonal cuisine that reflects its stunning location in Swansea. Housed inside an unassuming hotel, Waterloo Point, the restaurant is guided by chef Zac Green's (ex-Movida) ode to cosy pubs that dot the island's often chilly coastline.
Taking cues from the weather and the available local produce, the three-course Sunday set lunch changes by the week so it's best to keep an eye on the restaurant's socials for updates. Head along soon to experience this local favourite before it becomes a bona fide interstate icon. Booking are essential.
Liam Neal
FAT PIG FARM
Matthew Evans and Sadie Chrestman (of Gourmet Farmer fame) have established Fat Pig Farm – a thriving working property that hosts a multi-course Friday Feast (as well as the occasional Thursday session) — on a 70-acre block in the Huon Valley. These long lunches almost exclusively showcase ingredients grown on the surrounding paddocks.
Its heritage apple orchard, market garden, chooks, cows and namesake Wessex Saddleback pigs offer a communal experience for diners to explore the flavours of the Huon Valley. Matthew and Sadie even take guests on a guided tour of the farm between courses, bringing diners closer to the source of their food.
Kelly Slater
TIMBRE
Just a short drive from Launceston in the Tamar Valley, Timbre offers an ever-changing seasonal menu that highlights the region's very best producers and growers. Plus, you can soak up the pastoral views and serene landscapes of the grounds of adjacent Vélo Wines as you enjoy a variety of woodfired dishes.
You can choose from standard or deluxe banquets or opt for a selection of tasty shared plates. Although the offering is constantly changing, some recent highlights include pork rib with fermented manzano chilli and miso caramel mousse topped with honeycomb. With exceptional wine coming from the vines outside, Timbre is a must-visit dining destination to add to your Tasmanian food itinerary.
Ready to plan a trip for your tastebuds around Tasmania? To discover more, visit the website.
Top image: Tourism Tasmania and Peter Whyte