Take a Bite Out of Tasmania
This post originally appeared on Flight Centre Australia's blog
The fertile soils of the Apple Isle and the icy waters of the Tasman Sea and Southern Ocean work cohesively to produce fresh, flavoursome produce that has put Tasmania on the map for foodies far and wide. It’s no coincidence the island-state is shaped like a heart – one taste and you’re bound to fall in love.
Australia’s southernmost capital often surprises visitors with its relaxed and urban vibe, especially after they've navigated the labyrinth of mainland capitals. Many Hobart cafés and restaurants are hidden behind historical façades, most notably in the streets surrounding waterfront Battery Point, home to the iconic Salamanca Market.
The city’s gourmet markets, larders and grocers are always fully stocked with grass-fed Tasmanian beef, floral honeys, polished apples and Moorilla wine, produced just down the road.
A lot to love in Launceston
Launceston, in the north, is the launching point for the Tamar Valley Wine route, tracing the wayward Tamar River to more than two dozen thriving vineyards.
This historical hub hosts more than a few awarded restaurants, making quite a statement in Tasmanian food guides. When it comes to booking a table, the boys have you covered: try Charles, George or St John streets.
Local cool-climate wines are complemented by delectable dairy products from rural surrounds and offshore islands, like soft Camembert, sharp cheddars and creamy bries.
Savour the flavours of Strahan
Tasmania’s now quiet and scenic town of Strahan bears a dark convict past akin to the glassy black waters of its main attraction, the Gordon River.
Strahan’s foodie flair is buoyed by its status as a long-term fishing port, where succulent salmon leap from the water practically on to your plate. If you’re a fan of lobster, ocean trout, oysters and other oceanic treats, Strahan warrants a visit for all its west coast glory.
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This article originally appeared in the April 2015 issue of Flight Centre UK's tri-annual magazine: The Experts.