Tasmania

Eat your way through Launceston and experience perfect examples of paddock-to-plate dining. Geronimo Apertivo Bar and Restaurant is a moody den bursting with regional seasonal produce, most of which is sourced from owner-manager Jeremy Kode’s farm. Dine in an old timber flour mill with extraordinary views of the serene Tamar River at Stillwater. Mud Bar and Restaurant focuses on Asian flavours. Hallams dishes up sustainable line caught fresh seafood. Try the upmarket steakhouse, Black Cow Bistro, with a menu showcasing Tasmanian steak.

Timbre Kitchen serves up homemade food made with local and seasonal produce that matches perfectly with the wines from onsite winery Velo.

Housed in New Norfolk's former mental asylum this contemporary restaurant run by former Gourmet Traveller editor Rodney Dunn is a perfect reflection of fresh food sourced locally and whatever is seasonal in Rodney's garden.

Nothing captures a sense of place more honestly than an oyster, and these oysters pulled from the nearby lagoon are just about as salty as they get – it's the farm's signature flavour.

Let your tastebuds follow the Cradle to Coast Tasting Trail to growers, farm gates and cellar doors on a journey of gastronomic proportions. The trail is designed to help you discover the best artisanal producers this special region of Tasmania has to offer.

Every day, at any time, you can step behind the scenes to become part of a working cheesery. At Grandvewe, the affinage experience will have you turning, rubbing down, hooping and salting cheese by hand with the head cheesemaker. After honing your newly developed cheese-crafting skills, sit back with the cheese master once more, this time over a tasting. Post tasting, build a cheese platter and take your seat on the balcony overlooking the paddock, the D'Entrecasteaux Channel and bleating sheep – oblivious to the gastronomic delights they have delivered before you. Wash it down with local ginger beer or smooth vodka with little heat but loads of character. The onsite Hartshorn Distillery, produces small-batch ‘sheep’s whey’ vodka. Each bottle hand-sprayed black, hand-written and signed by Ryan Hartshorn himself.

Join Gourmania Food Tours to taste fresh seafood, nibble cheeses and sip wine. With a local at your side, weave your way through Hobart’s streets and laneways and learn the city’s history and fine food secrets – straight from the edgy foodies shaping the Tasmanian food experience.

In Swansea at Kate’s Berry Farm, crispy hot waffles and a compote of poached berries go nicely with views across Great Oyster Bay. Acclaimed for her truly outstanding cool climate berries, Kate offers a unique range of mouth watering quality produce and products that highlight what Tasmania does so well.