Tasmania Food Tour 2018

5 nights ~ Hobart, Huon Valley and Bruny Island 
Tuesday 13th to Sunday 18th November 2018

Wide open spaces, high rainfall and lush green valleys. From Hobart on the southern tip, to Launceston in the north, Tasmania boasts the cleanest air and freshest water in the world.

Dining in Tasmania is diverse. From rustic country cafes to smart city venues the produce is invariably locally sourced and treated with respect and understanding.

Scattered around this island state, food producers operate mainly as cottage industries rather than big corporate entities. Differing values and cultures within these businesses mean consumers enjoy cared-for marbled steak from traditional cattle breeds, stone fruits picked from local orchards and sweet wild scallops plucked out of clean, ice-cold waters.

Sounds divine?

Five days of unearthing culinary delights offered in this unique corner of the world will leave you refreshed and invigorated.

Join us to cross the Bass Strait to a food lovers paradise.


In every class, our talented team are committed to ensuring you learn, and are inspired by, their teaching. We are qualified chefs and love what we do. Meet our bunch (of friendly coconuts) below.

Success in the kitchen is a wonderful thing. Bridging the gap between knowledge and wisdom is a key to achievement.

We will teach you this art so you finally have the skills, know-how and recipes to cook with conviction. It becomes easy and pleasurable. You’ll be able to successfully prepare and enjoy fresh and exciting meals at home whenever your heart desires.

At Matters of Taste, we specialise in teaching people the skills to cook beautiful fresh food at home every day.

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  • Tours
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  • Multiple full days

Why will you love it?

Dining in Tasmania is diverse. From rustic country cafes to smart city venues the produce is invariably locally sourced and treated with respect and understanding.

What will you learn?

Scattered around this island state, food producers operate mainly as cottage industries rather than big corporate entities. Differing values and cultures within these businesses mean consumers enjoy cared-for marbled steak from traditional cattle breeds, stone fruits picked from local orchards and sweet wild scallops plucked out of clean, ice-cold waters.

So much to learn!

What will you get?

Tuesday

Gather at an elegant bar at the end of the floating pier suspended over Sullivans Cove. In this all-glass building, with 280 degree water views, join the excited chatter during the first of many gatherings with fellow travellers whilst sipping on a glass of bubbly.


Just one minute walk from the wharf and we’ll be at in a tapas bar tucked into the lower level of the heritage listed City Flour Mills in the bustling Salamanca precinct. This will be our inaugral dining experience where you get to taste first hand in season super-fresh produce Tasmania has to offer.

Wednesday

Full Day Hands On Cooking Class Experience at one of Australia’s best Cooking Schools. This paddock to plate cooking experience is held on a working farm in a 19th century schoolhouse at Lachlan, in Tasmania’s Derwent Valley.

Set on five acres, the school incorporates an extensive organic vegetable garden, orchard, berry patch and herb garden. Also in residence are rare-breed pigs, chickens, milking goats, a flock of geese and honeybees. Fresh produce is grown and used in the classes along with ingredients from local farmers, fishermen, gardeners and artisan producers.

In our private small class, our host is a former food editor of Australian Gourmet Traveller and one-time apprentice of Tetsuya Wakuda. He’ll lead us through a incredible day of foraging, harvesting, cooking, learning, eating and drinking.

Thursday

It will be well worth an early start for a day of adventure in the Huon Valley. The tranquil banks of the Huon River are surrounded by fruit orchards, farmland and the stunning peaks of the Tasmanian Wilderness World Heritage Area. This part of the island is a veritable food lovers paradise.

A visit to the sparkly just-built Bruny Island Dairy allows you to experience real-life Tassie. Nick Haddow, owner, author and cheesemaker makes cheeses that are connected to his environment… cheeses with a distinctly Tasmanian character. Along with Richard the dairy farm manager, Nick will show us around the property and introduce us to MoT’s sponsored Swiss Brown dairy cow ‘Mottie’ pictured (Zaido is the sire). Along with the other 50 or so cows, her raw milk will be used to make Nicks unique, traditional technique, artisan cheese.

Australias first commercial Saffron grower will lead us through growing and harvesting saffron. It is the worlds most expensive spice and to produce top quality product is a labour-intensive undertaking. Each crocus plant produces just one flower, and each flower grows three stigmas. The plant flowers over a 35-day period in autumn and the delicate process production is all done by hand. Around 220,000 flowers are needed to produce each kilogram of Australian saffron. An aperitif of saffron gin is served before we wend our way down the hill to the next stop.

Tasmania has been home to Matthew and Sadie Evans since 2008. Now at Fat Pig Farm the couple have realised their dream in opening a restaurant on their property. Their Friday Feasts are a long farmhouse table affair, the table overflows with multiple seasonal dishes, and tailored, matched alcoholic drinks along with non-alcoholic tipples such as rhubarb fizz and mead kombucha all made in house, to celebrate the meal. Matthew leads the tour of his farm including meeting their fat pigs. Immerse yourself in the reality of the SBS Gourmet Farmer television series and get to know Matthew and Sadie. This is a special lunch.

Friday

An adventure on a Hobart walking food tour is simply the best way to discover the city. The key focus is Tasmanian produce: stunning cheeses, sensational cool-climate wines, fresh seafood, charcuterie, pastries and more. Soak in the city’s history as we stroll between a multitude of outstanding local businesses. Meet local industry professionals and find out Hobart’s secret ingredients – the produce, the culture, the people. The founder of this award-winning tour company is a sixth-generation Tasmanian, born and bred in Hobart! Along with ensuring you have the best culinary experiences she’ll throw in her local insights flavoured with a healthy dash of parochial passion.

At your leisure this afternoon we’ll jump aboard the MONA Fast Ferry for a short cruise up the Derwent River.

Arriving at the iconic Museum of Old and New Art admire the architecture, views and surroundings. A visit to the museum is your choice. Be prepared for the thought-provoking, vast displays that will take your mind on a stimulating journey! This is a one of a kind experience.

Our Celebratory Dinner is held in the museums’s elegant restaurant. Bespoke furniture, panoramic views and immaculate service pull together what will be a memorable evening. This 3-course dining offers another chance to appreciate Tasmania’s local fresh food. Executive chef Vince Trim has to be one of Australia’s most exciting chefs. Heading his team to give customers diverse dining options, from the raw open-flame excitement of the Heavy Metal outdoor kitchen to his newest venture of a shared plate tapas-style venue he executes plates of taste, texture and beauty that are a delight. After dinner, gaze at the twilight scenery and drink in a Tassie sunset from under the unique and restful light-show of the Armana platform.

Saturday

Over centuries, nature on Bruny Island has created some of the most exquisite scenery the world has to offer. This place will bewitch you and leave you wanting more. Catching the ferry from the small boat-lovers inlet, Oyster Cove we cross to the island. The day is spent traversing undulating roads visiting local businesses and tasting the best on offer. Cheese, beer, oysters, wine, chocolate, fudge, whisky and gin will all be enjoyed along with lunch surrounded by wonderful views.

Sunday

Wander around the fabulous central-city-street farmers market with the locals as they purchase their weekly supply of fresh food. The final day of this exciting adventure concludes with a choice of breakfast from vendors selling brekky burritos, farm fresh eggs and bacon with luscious mushrooms, greens and grains, flaky pastry scallop pies, light sourdough treat-filled and sugar-coated doughnuts, Indian breakfast dalhs or Vietnamese pancakes.



What do you need to know?

Tour cost includes but is not limited to:

  •   Welcome Dinner at Matters of Taste Cooking School before departure.

  •   Five days of food adventures with hosts Tracey and Anthony Cotterell.

  •   ‘Champagne’ Welcome.

  •   Events/visits/meals as detailed on itinerary.

    Tour cost does not include:

  •   Flights to and from Hobart.

  •   Airport transfers.

  •   Accommodation - Salamanca Wharf Hotel is our suggestion. Book direct with providers.

  •   Travel insurance.

  •   Alcoholic and non-alcoholic beverages (apart from ‘Champagne’ Welcome).

  •   Breakfasts unless detailed on the itinerary.


    Matters of Taste (MOT) is not a tour company. Bookings for events are made directly with suppliers. Refunds to clients within 8 weeks of tour date are subject to each suppliers/business owner terms and conditions. MOT cannot be held liable for any person, firm or company who provides such services. Having said that, obviously we will take all reasonable care to ensure you obtain specified services.

    1. MOT accepts no responsibility or liability for death, injury or sickness or accident to any person or loss of, or any damage to any property or otherwise, or any cancellation, delay, detention, irregularity, deviation, substitution arising out of or in connection with any accommodation, transportation, conveyance or any other service provided by hotels, restaurants, airlines, coach companies, travel agents or any other services.

      MOT is under no obligation or liability to clients as a result of any inaccuracy, mis-description or changes to the tour itinerary or for the losses or additional expenses due to delays, strikes, war, quarantine, acts of god, improper documents, or any other cause.

      Neither MOT or its servants, agents or employees shall be or become liable or responsible for any additional expense or liability sustained or incurred by any client as a result of any of the foregoing clauses.

      This tour is subject to minimum numbers attending. If for any reason this tour needs to be cancelled as a decision made by MOT, all paid moneys (subject to supplier terms and conditions) will be refunded.

      MOT reserves the right to change suppliers, therefore altering the itinerary, if circumstances change within that business that are deemed to have a negative effect on the tour.

      Tour place can only be cancelled if notified before 14th September 2017 (8 weeks before tour departs). A 25% fee (calculated on total tour cost) will be withheld from reimbursed monies.