Tourism Tasmania has teamed up with the global travel platform Adventure.com to highlight our state’s vibrant agritourism and sustainable gastronomy. Across a mini-series airing April–June 2025, local chef Lilly Trewartha drives from Devonport to Hobart, meeting the people behind the produce that makes Tasmania so special, now including the pioneers of renewable-energy food production on our east coast.
Tasman Sea Salt (East Coast)
On Tasmania’s rugged east coast, Alice Liang and her partner Chris are extracting what they believe is the world’s purest sea salt, powered entirely by solar panels and thermal energy drawn from the Southern Ocean. At their Lutruwita/Tasmania workshop, Lilly learns how the couple’s commitment to clean-energy harvesting preserves their salt’s mineral-rich purity, exemplifying how our producers work in harmony with nature.
Graze the Tasting Trail (North-West Tasmania)
The Tasting Trail winds through Devonport’s volcanic soils, linking nearly 50 producers from artisan cheesemakers to boutique cidery masters. Lilly savours Ashgrove’s creamy cheddars, toasts rare single-estate gin at Alchymia Distillery and tucks into farm-fresh hazelnuts—each bite a testament to the region’s cool-climate magic.
Timbre Kitchen (Legana, North)
Tucked among the vines at Velo Wines, Timbre Kitchen (“Tamba”) is all about seasonality. Under Chef Matt Adams, wood-fired cooking transforms Tasmanian lamb, fresh oysters and heirloom veg into dishes you won’t forget. Pull up a chair beneath the pergola and let the laneway atmosphere set the scene.
Mudbar (Launceston, North)
Launceston’s Seaport precinct comes alive at Mudbar, where panoramic river views meet locally sourced fare. Grass-fed lamb from Whitehills Farm stars alongside Tamar Valley spirits, while an enviable list of Tassie Pinot Noir keeps the celebrations flowing.
Harvest Market (Launceston, North)
Every Saturday, the Harvest Farmers’ Market turns city lanes into a buzzing hub of producers. From wild-flower honey to hand-crafted sourdough and crisp artisan cider, Lilly mingles with the stallholders who’ve made Harvest the nation’s top farmers’ market.
Lobster Shack (Bicheno, East Coast)
Perched on Bicheno’s rocky shore, the Lobster Shack is “ocean-to-plate” at its best. Sara and Marcus haul in southern rock lobster from their own boat, then serve it straight up with minimal fuss—think lobster chowder in a fresh sourdough cob or crumbed scallops with a view across the Gulch.
Palawa Kipli (Risdon Cove, South)
In Hobart’s eastern shore scrub, Palawa Kipli revives Aboriginal food heritage. Join a kipli takara foraging tour to learn about native greens, seaweeds and berries, then taste ancient flavours reimagined for today—all led by Tasmanian Aboriginal guides.
This refreshed mini-series on Adventure.com is set to captivate 1.8 million viewers across Australia, but why stop at the screen? Dive into Tassie’s paddock-to-plate magic yourself—whether it’s foraging coastal wild foods, savouring wood-fired feasts or toasting local gin under vineyard skies. Head over to Tasmania.com to craft your own sustainable-food adventure, lock in farm-gate experiences and uncover the flavours that make our island one of the world’s most delicious hidden gems. Your Tassie taste journey starts now!
