Each region in Tasmania has a product to be proud of. And so when you peruse a Tassie menu, you won’t just see, for example, ‘Tassie tomatoes’ but Huon Valley tomatoes. Not just any old rock lobster, but a Freycinet one. And as for cheese, you could hop between King or Bruny Islands. In fact, cheese is a great example of Tasmania’s prolific produce, because Tasmania is an artisanal arcadia when it comes to cheese. The best way to sample it is to visit the dairies themselves, such as Ashgrove and Pyengana, both in the north and north east respectively, or Bruny or King Island as mentioned above, or Grandvewe in Richmond.
There are fair smatterings of cheddars, bries and blues all over the Tasmanian map, but there are also a few wild ones thrown in there too, such as wild wasabi cheese or bush pepper. That is very much a feature of eating and drinking in Tasmania, in fact. To go for classic natural flavours but then, just now and again, add a touch of something wild.