Say hello to Volume 2: Northern Tasmania.
Northern Tasmania is a stunning combination of rugged and rolling landscape. Filled with producers of the highest quality, it is an up-and-coming culinary region that has all the attributes to become one of the best in the country.
We are delighted to present a range of features in this issue that showcase the small-scale and the spectacular from the north of Tasmania, in partnership with the Cradle Coast Authority and Tourism Northern Tasmania.
DIGEST – Restaurant, café and bar profiles
- Native Character: Stillwater, Launceston
- Tea Time: Timbre Kitchen, Legana
- By the Bay: Lichen Restaurant & Café, Binalong Bay
- As Luck Would Have It: Black Cow Bistro, Launceston
- Quality Offerings: The Tasmanian Food & Wine Conservatory, Sassafras
- Tasmanian to the crust: Five of our favourite scallop pies, a Tasmanian specialty
NOURISH – Community features
Presented in partnership with Tourism Northern Tasmania
- Wild harvest, and the restaurant with no food: King Island. We wander King Island, famous for surf breaks and golf courses, discovering a wealth of quality hyperlocal food.
- Tasting Terroir: Sinapius Wines, Pipers Brook. A terroir approach is how Sinapius craft their beautiful wines, reflecting a real sense of time and place.
- Imaginary Ales: Ocho Beer, Evandale. Stu Grant embraces the centuries old farmhouse mindset with his beer releases, using the promise of a new season to experiment in creating brews and blends unique to his local area.
- The Saltwater Muster: Robbins Island Wagyu. The Hammond family has a cattle muster with a difference, annually leading their prized wagyu herd across ocean channels between grazing pastures.
Presented in Partnership with the Cradle to Coast Tasting Trail
- A Holistic Practice: Red Cow Organics, Oldina. A decision to move from drought stricken Victoria to lush pastures in Tasmania is proving successful for this artisan dairy, who use biodynamic practices to naturally raise their Aussie Red cattle.
- From Nowhere Else to Paradise: Southern Wild Distillery, Devonport. A career as a Food Technologist meant George Burgess spent nearly 20 years removing any trace of place or season from products. Now in 2019, he has rebelled completely, combining his scientific curiosity and genuine passion for his home area of Devonport to birth a uniquely Tasmanian brand of regional and seasonal gin – say hello to Southern Wild Distillery.
- Branching Out: Mount Gnomon Farm, Penguin. Beginning as a hobby farm to nurture rare breed free range pigs, owner Guy Robertson has worked tirelessly in the last few years to add value onsite. Mount Gnomon hosts a variety of animals, offers farm tours, an onsite butchery, a commercial kitchen and public restaurant and plays host to weddings, festivals and has seen the planting of a 1,000 tree cider orchard.
- Grow, Gather, Give: Produce to the People, Cooee. After harvesting a larger than expected crop of ripe tomatoes from her backyard in 2009, Penelope Dodd assumed she would be able to give them away. Much to her surprise, neighbours and friends had a similar problem. Collecting their ripe produce, she began investigating how this surplus could get into the hands of the people who needed it most – and Produce to the People was born.
- The Holy Grail of Chocolate: House of Anvers, Latrobe. Igor van Gerwen’s obsession with chocolate has fuelled a lifetime. From his working origins in Antwerp, Belgium to growing his business in Latrobe, Northern Tasmania, this infectious passion led him into the heart of the Amazon in 2014. Trekking through the Marañón Canyon in Peru, Igor was witness to the source of the purest chocolate in the world - Nacional cacao, thought to be extinct for over 90 years. His global influences come together at House of Anvers, where the renowned chocolatier has the exclusive Southern Hemisphere licence to use and sell the prized cocoa, his Holy Grail of chocolate.
- Take a wander at Taraki: Located on rugged King Island is a rebuilt luxury lodge that offers distinctive hyperlocal food packages.
DETAILS 116 pages. Printed in Australia by Ligare Book Printers on Precision Offset, an Australian made FSC® Mix Certified paper stock. This issue is typeset in Canela, Apercu and Larrseit.
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