EAT + DRINK

CAPE BERNIER VINEYARD

Cape Bernier is a family-run vineyard overlooking beautiful Marion Bay, five minutes off the road on the way to Port Arthur and only 45 minutes scenic drive from Hobart. They’re open for wine tastings and cheese platters, and often also stock a selection of seasonal local produce. They also hold a Tex-Mex inspired barbecue on the first Sunday of every month showcasing their free range pork and other local produce.

Open for tastings Thursday to Monday

Find out more about Cape Bernier

FREYCINET MARINE FARM

Freycinet Marine Farm’s cool, clean water forms its foundation. As the venue’s only surroundings are forests, vineyards and farms, the water is pure. So too, then, is the produce. You can taste the clean, pure waters of Tasmania’s east coast with every oyster that passes your lips. The farm’s sales room sells its produce direct from the ocean to you, either fresh or cooked in delicious flavors. Enjoy Tasmania’s freshest seafood on-deck or taken home, with oysters and mussels harvested daily, and scallops, abalone, rock lobster, urchin and salmon sourced from local fishermen. They also sell local wines from the region. The farm offers land-based tours that include a live oyster display and an oyster shucking demonstration, as well as the opportunity to taste Tasmania’s finest seafood.
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Visit Freycinet Marine Farm or find them on Facebook or call (03) 6257 0140

KISS A FISH COOKERY SCHOOL - BAY OF FIRES

Kiss a Fish’s owner Roz MacAllan is a food writer and cookery school owner who moved to Tasmania from Queensland for a quieter lifestyle and sea change. Classes are held in her beach house in a purpose-built kitchen on a deck overlooking the sea, an ideal environment as the school’s focus is the abundant and diverse seafood from Tasmania’s pristine waters. Students work with Roz over a full day, with a break that includes a walk to nearby Skeleton Bay to forage for edible sea plants. A special feature is cooking in the wood fired oven that she lights for every class. The brick oven, designed by the late Alan Scott, is renowned for effective heat retention. Roz says that cooking with fire certainly adds a distinctive flavour to seafood. Classes run from November to April. It is possible to book other times by appointment.

Find out more about Kiss A Fish Cookery School

SPRING BAY DISTILLERY

Spring Bay Distillery produces unique east coast whisky and gin. It’s less than 500 metres from Spring Bay, also a perfect place to mature whisky, where it takes on the briny characteristics of its home. The influence of Spring Bay’s terroir occurs mainly through the water used in the distillery combined with a copper-pot still that produces a sweet spirit. This combination is what makes Spring Bay single malt uniquely Tasmanian. You can take a tour and tasting of whisky and gin most days by appointment.

Visit them at 6 Hoods Road, Spring Beach or call 0418 270 054
Find the on the Web or Instagram 

THE LOBSTER SHACK

​The Lobster Shack Tasmania is situated on the foreshore of the beautiful east coast town of Bicheno. They provide a unique and enticing farm gate experience not seen anywhere else in the state. The Lobster Shack is currently one of the only destinations in the area offering a range of ready-to-eat fresh local seafood, including lobsters, oysters, prawns, mussels, octopus and salmon, both in individual servings and shared platters. The Shack’s famous lobster rolls are a definite must-try. You can enjoy your seafood at the waterfront shack or take it away and appreciate it in a special place of your own choosing.
Visit them at 40 Waubs Esplanade, Bicheno or call  (03) 6375 1588 
Fidn them at the Web, Facebook or Instagram  Refer to the website for opening hours