A Seat at the Tasmanian Table

If you have visited Margaret River when you were in Perth and enjoyed the region, then Tasmania should be on your bucket list.

Certain food journeys stay with you long after you’ve come home. For us, Hokkaido, the South Island of New Zealand and the Margaret River region in Western Australia have always been in that category. Places where you drive through greenery to visit vineyards, dairy farms and enjoy fresh produce along the way. Places where the pace of life gives you room to actually taste what you’re eating.

When Tourism Tasmania approached us to join a famil trip, I didn’t need much convincing. The moment I heard the words truffle hunting and forest foraging, I was sold.

What we didn’t expect was just how much Tasmania would exceed those expectations.

Tasmania is like the Margaret River region times ten. The island is quiet in the best possible way. Hobart is a small, unhurried city that wraps itself around a beautiful harbour. The whole experience feels genuinely relaxing – no crowds, no rush, just good food, fresh air and beautiful scenery. The perfect way to detox from city life!

The food is seriously good. Many good restaurants. But what really sets Tasmania apart is the produce. The surrounding seawater is among the cleanest in the world, and the seafood reflects that. Oysters that need nothing but a squeeze of lemon. Salmon, mussels and abalone of exceptional quality. Add to that the cool-climate wines, the artisan cheeses, the