Top 26 Tasmanian Foods

Callington Mill Distillery, located in Oatlands, Tasmania, combines heritage and innovation within a restored 1837 flour mill. Founded by John Ibrahim, the distillery showcases Tasmanian single malt whiskies crafted using locally sourced ingredients and modern techniques.

The facility offers self-guided tours, tastings, and a restaurant featuring Tasmanian cuisine, providing an immersive experience that celebrates both the history and future of Tasmanian whisky production.Expand

Bruny Island Cheese is a cheese producer located on Bruny Island, Tasmania, Australia. The company, established by Nick Haddow, focuses on traditionally-made cheeses from both cow's and goat's milk.

They are noted for being one of the few producers in Australia using raw milk as well as pasteurized milk for their cheeses. The company also operates a bakery that produces wood-fired bread.Expand

Lark Distilling is an Australian distillery known for its premium whisky production. Founded in 1992 by Bill Lark, it is often referred to as the pioneer of the Australian whisky industry, particularly for its role in reviving whisky distillation in Tasmania.

Lark Distilling is celebrated for its single malt whiskies, which are crafted using traditional methods, including copper pot stills and locally sourced ingredients.Expand

Forty Spotted Gin is a premium Australian gin brand from Tasmania created by Lark Distilling. The brand was developed to capture the character of Tasmania through contemporary and approachable gin styles inspired by the island’s native botanicals, natural landscapes, and unique wildlife.

Its name is derived from the Forty-spotted Pardalote, one of Australia’s rarest bird species and an important symbol of Tasmania’s biodiversity. The gins are crafted using carefully selected botanicals, including Tasmanian pepperberry, citrus elements, and other locally inspired ingredients that contribute to the brand’s distinctive character.

The portfolio includes several expressions, such as Citrus & Pepperberry Gin, Tassie Bush Honey Gin, and Classic Gin, each offering its own unique flavor profile. Forty Spotted is known for its modern approach to distillation, elegant bottle design, and emphasis on high-quality ingredients and sustainable production practices.

Supported by the expertise and reputation of Lark Distilling, the brand has gained strong recognition in Australia and growing international attention as one of Tasmania’s most notable contemporary gin producers. Expand

House of Arras is Australia's most awarded winery specializing in the production of sparkling wines, located in the picturesque surroundings of Pipers River in Tasmania. Founded in 1995 by Ed Carr, one of the world’s most respected sparkling winemakers, the winery has set high standards within the Australian wine industry.

The winery uses only Chardonnay, Pinot Noir, and Pinot Meunier grapes sourced from carefully selected vineyards across Tasmania. Thanks to the region’s cool climate and unique terroir, House of Arras wines are distinguished by exceptional freshness, complexity, and elegance.

The production process follows the traditional method of bottle fermentation and extended aging on the lees, resulting in wines with rich flavor and fine perlage. Visitors can enjoy tastings and guided tours at the winery.

Tastings include various masterclasses and vineyard walks, offering a unique opportunity to learn about the sparkling wine production process.Expand

Lowestoft is a premium wine label based in the Derwent Valley near Hobart, focused on producing cool-climate wines with a strong sense of place. The estate includes a historic 19th-century property and a small vineyard planted in 1986, home to some of the oldest Pinot Noir vines in Tasmania.

Since its relaunch in 2019 under the Fogarty Wine Group, Lowestoft has been positioned as an ultra-premium project dedicated to terroir expression. Due to the limited size of its estate vineyard, the winery also sources fruit from carefully selected sites across Tasmania, including Coal River, Tamar and Huon Valley, enhancing complexity and regional diversity.

The focus is primarily on Pinot Noir and Chardonnay, varieties that thrive in Tasmania’s cool climate and develop precision, freshness and mineral tension. The wines are characterized by elegance, clarity and balance, emphasizing finesse and ageing potential rather than power.

Winemaking combines traditional and modern techniques, with fermentation and maturation in French oak to build complexity while preserving purity of fruit. Despite its relatively recent repositioning, Lowestoft has quickly gained recognition as one of the most compelling producers in Tasmania, particularly for its refined and site-driven Pinot Noir.Expand

Dalrymple Vineyards is a boutique Tasmanian winery renowned for producing cool-climate wines that express the unique character of Tasmania’s diverse terroirs. Founded in 1987 in the Pipers River region, the winery has built a strong reputation through its focus on Pinot Noir and Chardonnay, varieties particularly suited to Tasmania’s maritime climate.

Dalrymple sources fruit from carefully selected vineyard sites across the island, allowing each wine to reflect the distinct conditions of its origin. The winery follows a low-intervention philosophy, emphasizing site expression, balance, and elegance rather than heavy winemaking influence.

Its wines are known for their purity, vibrant acidity, refined structure, and complex aromatics. Over the years, Dalrymple has become one of Tasmania’s most respected producers and a leading ambassador for Australian cool-climate winemaking.

The winery’s commitment to sustainability, meticulous vineyard management, and small-batch production continues to shape its portfolio of highly regarded wines enjoyed both in Australia and internationally. Expand

Rye whiskey gravlax consists of thin slices of fish that have been cured in a rye whiskey-based marinade. Fresh fillets of brown trout, sea trout, or salmon with their pin bones removed are generously seasoned with salt, sugar, and freshly cracked pepper, and then drizzled with Tasmanian rye whiskey before they are allowed to soak for at least 12 hours in the fridge. After soaking in the marinade, the fish fillets are rinsed and patted dry, and they can be served for breakfast, brunch, or as an appetizer. Paper-thin and delicate slices of gravlax with a hint of spiciness from the rye whiskey go well with anything from rye or sourdough bread, toasts, remoulades, boiled eggs, pickles, cream cheese, onions, dill, potatoes, asparagus, and rocket.Expand

Dating back to the 19th century in Hobart, Tasmanian scallop pie is a savory treat consisting of fresh Tasmanian scallops that are smothered in curry sauce and tucked into puff pastry, which is then baked to perfection. This classic pie has been traditionally prepared in seaside bakeries throughout the state, and it uses freshly plucked Tasmanian scallops hailing from the East Coast of the state. The curry sauce contains ingredients such as finely diced carrots, onions, potatoes, celery, and corn kernels, and it is seasoned with a variety of spices such as cumin, coriander, and fenugreek. Piping hot scallop pie is usually enjoyed with a side of chips, a salad, and a glass of fine Tasmanian lager beer. This seafood specialty can only be savored in cafes and restaurants in the state when it’s scallop season, but it is usually available in bakeries throughout the whole year. Expand

This Tasmanian specialty uses Tasmanian cherries and free-range pork, and it consists of small pastry tarts with a sweet and savory cherry-pork filling. Pieces of pork shoulder are first cooked in a small amount of water with finely sliced onions and then pulled into little meat shreds before they are combined with chopped pickled cherries and rocket leaves and seasoned with salt and pepper. The resulting mixture is typically spooned into tartlets, but it can also be tucked into a toasted French baguette for a change. This dish can be enjoyed as a starter, a side dish, or a light lunch, and it also makes for a great addition to the Christmas table.Expand

Apples are one of the most important crops in Tasmania, and this simple apple cake is a classic Tasmanian sweet treat that uses sweet apples, tart apples, or a combination of both varieties. The cake is made with a batter of flour, sugar, eggs, melted butter, and baking powder that is combined with sliced or diced apples flavored with cinnamon and lemon juice and zest. The combination is then baked until nicely colored and firm, but still moist. This sponge-like cake can be enhanced with ingredients such as raisins, currants, sultanas, and Tasmanian walnuts, and it is usually sprinkled with cinnamon or icing sugar before serving. Slices of this decadent apple cake can be enjoyed for breakfast with a cup of tea on the side, but they can also be served with cream as a dessert. Expand

Stokes Point Smoked Cheddar is an Australian cheese produced by King Island Dairy on King Island, just south of Melbourne. The cheese is made from cow's milk and it's naturally smoked with Tasmanian hardwood. After 9 months of maturation, the texture underneath its golden rind is firm, compact, and creamy. The aromas are smokey and ham-like, while the flavors are rich and creamy. The cheese is named after Stokes Point, the most southern tip of the island. It's recommended to serve it with green apples, chutney, raisins, dates, quince paste, walnuts, sourdough bread, tomatoes, and ham.Expand

Roaring Forties Blue is an Australian cheese produced by King Island Dairy from King Island. The cheese is made from pasteurized cow's milk and it's named after the Roaring 40's winds that whip around the island at more than 100km per hour. This blue cheese has a waxed rind, and underneath it the texture is smooth and creamy. The aromas are rich, while the flavors are sweet, nutty, and fruity, with a great aftertaste. It's recommended to serve the cheese with muscatel grapes, fig paste, pecan nuts, fresh pears, or a crusty baguette. Roaring Forties Blue can also be added to pasta dishes, salads, and pizzas. Interestingly, the cheese was awarded Grand Champion Blue Cheese at the Australian Grand Dairy Awards in 2019.Expand