Central North Tour

This tour is a unique "paddock to plate" tour. This is a long day but you will be able to savour the lovely coastal and inland country views as we travel across the top of the North-West. You will be met at your accommodation in Devonport or Burnie and taken to meet the producers of free range pork, goat, Cape Grim beef, abalone, lobster, oysters, cheese and honey. From there you will be taken to the historic Old Cable Station to enjoy a magnificent lunch sampling some of the produce from the places you have visited. There will be time to visit a local providore, buy some Tasmanian produce and wander around the lovely village of Stanley which sits under the umbrella of the "Nut". This is a dedicated and personalised tour to cover the whole experience of seeing where your meal begins by learning about the origin of the food sources. Inclusions: All tours operate with a pickup and drop off service at your Devonport location. Stanley tours can also include Burnie as pickup/drop off point, Commentary in route , Visit and talk at five to seven regional producers, Tasting fees, Local produce lunch

This tour offers a small taster of what Tasmania has on offer. Covering some of the favourite foodie destinations of this area, learn a little history about the beginnings of these culinary delights. Enjoy a stop at the berry farm to taste their wonderful fresh fruit ice cream, and perhaps "pick your own" punnet. We then go onto Tasmania's famous chocolate producer where you can see the processes, sample a few flavours and perhaps buy a souvenir or gift to take home, although you may find it hard to resist polishing off the goods before you even leave the State. A stop at another famous Tasmanian food landmark to sample the cheeses and have a quick tour. The day would not be complete without finishing off at a local winery for a taste testing and light lunch to sample an abundance of the best the region has to offer before returning you back to your ship. Inclusions include: Commentary, visit and talk at our four regional producers, tasting fees and local produce lunch. Please note this tour operates to and from the Maker’s Workshop in Burnie and will depart in conjunction with arrival times of the cruise ships.

There is an abundance of tasty delights to be found in this area. Starting with a tour of a beautiful vineyard, a cherry orchard where raspberries are also grown and then onto a pork, beef and lamb farm that is doing its own butchery. This area would not be complete without a tour of a chocolate maker and sample wonderful extra virgin olive oil at a local olive grove. Two things very Tasmanian that cannot be missed on are a tasting trip with cheese, and concluding with a visit to the cider distillery. Lunch will give you the opportunity to sample some of the finished product and will be washed down with a local beverage that you are sure to enjoy. Tour inclusions: Tours operator with a pick up and drop off service at your Devonport location, commentary en route, visit and talk at five to seven regional producers, tasting fees and local produce lunch.

There is so much to see here and not enough hours in the day. Rest assured you will encounter some wonderful people who have a story to tell about their farms and beginnings. You will gain an understanding of the way the produce is cultivated and tendered before it ends up on your plate. There is a large range that we may see including an introduction to oil pressings of walnuts, a distillery making wonderful cider, diverse spirits and fruit wines and a superb vineyard. A stop at the local berry farm to experience a premium fresh fruit ice cream is something you will not forget in a hurry. There is an olive grove tucked away in an idyllic setting, and a farm raising rare breed free range pork, beef and lamb. After a tour of the premises, lunch will be at the whiskey distillery. Another farm where you can get up close and personal with the four legged inhabitants is the Goat Cheesery. Inclusion include: pick up and drop off service at your Devonport location, on board commentary, visit and talk at five to seven regional producers, tasting fees and local produce lunch.