Gourmets' Paradise

Tasmanian food tastes better because it is grown in Australia’s most fertile soils, with good rainfall and sunshine, and a long tradition of putting quality before quantity. Here are some of the healthy and delicious ways to enjoy Tasmania’s bounty:

Premium fruit and berries, cheeses and succulent meats from lush pastures and an amazing variety of honey.

Love seafood? The Atlantic salmon, specially-bred ocean trout, oysters, mussels and scallops, Tasmanian southern rock lobster (crayfish) are all first class.

Lush soils produce Australia’s best vegetables - potatoes from the North-West and North-East, onions, fresh and frozen beans, peas and carrots. Apples have been joined by a range of fruits including cherries, raspberries, strawberries, blueberries, blackberries, herbs and herb products, and a gourmet range of jams, chutneys and pickles.

The range of meats - whether premium beef or lamb, or the less traditional game meats, including venison, pheasant, quail, rabbit, hare or wallaby meat demonstrate Tasmanian quality.

A marriage of the world’s best milk and the most sophisticated processing techniques produce world-class continental-style gourmet cheeses. Camembert, brie, edam, goudas and many other exotic cheeses are now regular Tasmanian fare.

Truffles, the internationally renowned food delicacy, have found a new home in Tasmania. This high-value fungus is being successfully unearthed by specially trained dogs on farms in Northern Tasmania. Saffron, another high-priced and prized delicacy, is to be found in the Huon Valley.

Food Festivals
- the very best from Tasmania

The Taste of Tasmania
Hobart's waterfront around New Year

Launceston, early February

Taste of the Huon
Huon Channel Region, mid-March

Taste the Harvest
Devonport area, mid-March