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I’ve honestly never met someone who’s travelled to Tasmania and hasn’t loved it. The rugged island is famous for its crisp air, fairytale forests, untouched coastlines and rare wildlife, but the ultimate reason to book a trip is the food.
For years, I’ve vouched for Hobart as Australia’s most underrated culinary gem – but now the city and its surrounds are being recognised on a global scale. Yep, Southern Tasmania has just been named one of the best places in the world for food right now by the well-travelled (and fed) team at National Geographic.
Framed by rugged coastline and covered in ancient bushland, Tasmania’s food scene is defined by a deep connection to both land and sea. National Geographic singled out Hobart’s Sunday Farm Gate Market, where you can shop alongside local chefs sourcing seasonal ingredients, with everything grown or produced right here on the island. Afterwards, they recommend strolling down to the floating stalls at the historic Constitution Dock to sample the day’s freshest catch – from plump scallops to prized southern rock lobster and rare Angasi oysters.
National Geographic also praised Southern Tasmania for providing many opportunities for visitors to appreciate the food traditions of the Aboriginal Tasmanians (collectively known as Palawa). This abundant natural pantry comes to life on a guided bush tucker tour with palawa kipli, an Aboriginal-owned company operating cultural walks at Risdon Cove. Meanwhile, back in the kitchen, the island’s oldest food traditions are taking centre stage, with leading local chefs spotlighting native ingredients on their menus.
Inspired to visit Southern Tasmania? We recommend booking a table at The Agrarian Kitchen, New Norfolk’s award-winning garden-to-table eatery; Oirthir, a newly opened fine diner by two Michelin-star chefs from Scotland; or Lumachelle, beloved local chef Analiese Gregory’s highly anticipated ten-seater restaurant set to open in the Huon Valley later this year.
You can explore more of the best places in the world for food right now here.