Winter with time in Tasmania

Winter with time

The slow off season

Travel slowly and you’ll discover that winter in Tasmania is the perfect time to relax and rejuvenate. Hear the silence in a snow-covered forest. Make time for lunches that linger long and late. Reconnect with family and friends beside a blazing log fire. Listen to stories. Dream deeply.

Long lunches

Warm up from the inside out with a winter feast of prime Tasmanian produce. Plan a lunch that rolls late into the afternoon, from farmhouse Friday feasts to multi-course tasting menus fresh from farmers’ markets. Here are some lazy lunches waiting to happen:


This is an island of stories and storytellers, where history speaks in many voices and people have time to talk and listen. Hear tall tales and true of convict life from inside the penitentiaries that housed them. Absorb winter exhibitions at museums and galleries across the island. Watch an incredible true tale of hijack and escape unfold on the stage at Strahan, and uncover winter yarns from the coldest place of all – Antarctica – on Hobart’s waterfront. Hotels such as MACq 01 and the Henry Jones Art Hotel run engaging storytelling tours, and each room at the Ship Inn Stanley is inspired by a local legend. Places to hear Tasmanian stories include:

Group therapy

Gather family and friends around blazing fires and hearty meals at lodges, shacks and hotels across the island, with plenty of space for a tribe. Pull out a board game or settle in for a movie. Map out the next day’s drive over a fireside whisky or daydream with a view. A few favourite places to chill out and stay warm with loved ones include:

Forest trails

Time slows inside a Tasmanian forest, where Huon pines can grow for thousands of years, some of the world’s tallest trees reach for the sky, and Australia’s largest cool-temperate rainforest blankets the state’s north-west. Step inside any of these forests to disconnect from one world and connect deeply to another. Favourite forest walks include:

Slow cooking

Tasmania’s stellar produce is the cornerstone of restaurant dining, but there are few culinary experiences as rewarding as buying the ingredients freshly plucked and direct from the farmer’s hand. Book a shack – the Tasmanian version of a holiday house – and stock your kitchen at one of these fabulous weekend produce markets. It’s time to start slow cooking.

Truffles - Jamie Roberts

Inside the off season

“Truffles are a real time thing. Trees take five to 25 years to even start producing truffles, and the winter harvest is a love-intensive and time-intensive process. It requires a dog’s nose and a human hand to pull them out. It’s a great time of year to be Doug, our truffle dog.”

Henry Terry, Tasmanian Truffles