Take a remote, fertile island in the Southern Ocean and add the world’s purest air and water for flavours found nowhere else on Earth.
It's not that the ingredients are necessarily unique – although some are, such as pepperberries and leatherwood honey. Food just tastes better here.
Best eating and drinking
In the Huon Valley, a sushi chef fuses Japanese know-how with Tasmanian ingredients at Masaaki's Sushi. In New Norfolk there’s a two-hat restaurant in a former asylum and a farm wedged between the rainforest and Bass Strait offers authentic kimchi-making workshops.
In Launceston, newly crowned UNESCO city of gastronomy, savour highly seasonal and regional fare in an old flour mill set serenely by a river. Stroll to a wharfside eatery on Hobart’s waterfront. And settle into a rammed-earth room above Marion Bay for a 14-course menu of island ingredients cooked over fire.
For field-fresh produce, plot a course on a tasting trail and stop often at farm-gate honesty boxes. Taste honey from the pristine takayna / Tarkine wilderness or pick your own fresh berries. Or simply front up at regular markets in Hobart, Launceston and beyond, where the farmers come to town.
Beer and cider
Tasmanians are tribal about beer. Boag’s has been king of the north for 140 years. Southerners proudly lay claim to Australia’s oldest brewery, Cascade. In between is a raft of craft breweries and, given the abundance of orchards, no shortage of cider and perry makers.
Within casting distance
Shuck and sup oysters beside the sea they grew in. Buy fish, scallops and octopus from the back of the boat. From Flinders Island to the deep south, Tasmania serves its seafood straight from the ocean.