Tasmania’s winters can be long, dark, and cold – perfect if you are looking for a quite different getaway. Travel editor Winsor Dobbin explores what is new on the island state.
Australians are hard-wired to chase the sun during the cooler months, but during the Off Season, Tourism Tasmania aims to lure visitors into the bleak darkness. Tourism Tasmania’s new Off Season campaign asks visitors to become winter people celebrating cool, starry nights, warm log fires, whisky straight from the barrel and truffles fresh from the earth.
Throw in fluffy wildlife. And even fluffier doonas. And festivals like Dark Mofo (June 11-22) and its Winter Feast that stir the soul and the belly.
Tasmania is about as far away from global chaos as you can get. Throw in arts, culture, Tasmanian food and drink and swimming in the nude and you have a very different experience on your hands.
“Tasmania is well positioned as a safe, trusted and highly regarded destination, which is important in uncertain times,” says Tourism Tasmania CEO Sarah Kingston Clark.
Many events at Dark Mofo have already sold out, and artistic director Chris Twite says: ‘We’re staggered by the support we’ve seen for this year’s Dark Mofo so far.
“Seeing people so eager to lock in tickets and embrace the cold here in Tasmania is tremendous. Tickets are still available to some amazing shows, but you better be quick.’
Offers and events are now bookable for the Off Season period: May1-August 31.
Visit https://www.discovertasmania.com.au/off-season/ or see darkmofo.net.au
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COUNTRY RETREAT
Looking for somewhere different to stay?
When you must wait for a mother chicken and her fluffy chicks to get out of your way before you enter reception you know you are staying somewhere a little different.
Iron Creek Bay Estate is a hotel, a dining establishment, a vineyard, a function centre, wedding venue, and a farm stay all rolled into one.
You’ll find it overlooking the water just outside Sorell. down the road from Hobart Airport on the route to Port Arthur and the Tasman Peninsula.
Talented chef Jesse Allardyce has built up quite a following for his seasonal, produce-driven cooking at the on-site Orana restaurant, which is becoming a popular weekend destination for Hobartians.
He highlights local produce including Boomer Bay oysters, Marion Bay Poultry and Tongola Goat Cheese, as well as using fruit and vegetables from the property’s gardens and orchards. Think cherries, apricots, plums, figs, apples, and pears.
I tried calamari in pork and kombu broth with lardo and sesame oil; kingfish with buttermilk, snow pea and dill (both delicious), and a pear and chocolate creation that was deliciously decadent.
Pair your meal with a glass of wine made from riesling or pinot noir grapes grown on the estate. The wines are made by Jeremy Dineen from Haddow and Dineen, previously chief winemaker at Josef Chromy.
There are affordable accommodation options – from colourful pavilions to pods – offering free wifi, Smart TVs, Orana bathroom amenities, air conditioning and energy saving lighting.
On-site facilities include a gym, laundry, and lounge.
Kids, particularly city kids, will enjoy getting up close to chickens, ducks, peacocks, ponies, alpacas, sheep, rabbits, and horses.
Wildlife also abounds with echidnas, wallabies, pademelons all residents of the estate. There are 5km of pathways suitable for a stroll, or a trail run.
The original estate on the site dates to 1834 and is now owned by the Tao family, who live on site.
You are just 10 minutes from Hobart Airport and a short drive from the town of Sorell. The Tasman Peninsula, wineries including Bream Creek and Bangor and historic Port Arthur are close by.
Iron Creek Bay Estate, 394 Arthur Highway, Sorell 7172. (03) 6292 5030. www.ironcreekbay.com.au
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GARDEN GOURMET EXPERIENCE
Andrew and Susie Nugent, the founders of Adelaide Hills winery Bird in Hand now operate two vineyards on the island state and have opened their new hospitality venture at the lovely Royal Tasmanian Botanical Gardens in Hobart.
With former Saffire head chef Paddy Prenter heading the kitchen brigade, Bird in Hand has opened its new restaurant, kiosk and a wine tasting facility in the gardens. The tasting room, restaurant and kiosk will all offer different experiences and Bird in Hand will also manage weddings and bespoke events.
The Nugents expect a restaurant dining experience akin to Bird in Hand’s LVN Restaurant at Woodside, with the spectacular dining room showcasing local produce, art, flora and fauna of Tasmania.
The tasting room will showcase Bird in Hand cool-climate wines – including those from their East Coast and West Tamar vineyards – alongside a selection of other locally crafted beverages.
The 14-hectare Botanical Gardens has housed rare, native and intriguing plants for over 200 years. It also offers a thriving kitchen garden.
See https://birdinhand.com.au/visit-royal-tasmanian-botanic-gardens/
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FLYING HIGH
So, you’d like to splurge on a special experience when visiting Tasmania?
Devil’s Corner has unveiled Soar and Savour, a one-of-a-kind Tasmanian experience combining a scenic helicopter flight over the Freycinet Peninsula with a premium cellar door tasting on the state’s east coast.
Designed as an intimate small-group experience, Soar and Savour offers visitors a new way to explore Tasmania’s coastal landscapes before returning to Devil’s Corner cellar door for a hosted wine and food experience. Soar and Savour begins with sparkling wine and oysters at Devil’s Corner before guests board a scenic helicopter flight, taking in aerial views of the Freycinet Peninsula including the Hazards mountain range, deserted beaches and crystal-clear waters.
After the flight, visitors return to Devil’s Corner cellar door to enjoy a premium wine tasting paired with local produce from the recently opened Devil’s Corner Kitchen.
Devil’s Corner senior winemaker Tom Wallace said the new offering responds to growing demand for premium, experience-led travel in Tasmania.
“We’re seeing strong demand for immersive, high-quality visitor experiences along Tasmania’s east coast,” he said.
“Soar and Savour is designed to showcase the best of Devil’s Corner and the surrounding Freycinet region in a way that feels personal, elevated and distinctly Tasmanian.
“With limited numbers per flight, the experience offers an intimate and memorable way for guests to discover this remarkable part of the state.”
The cost is from $635 per person for the 2.5-hour experience, so it is not for everyone.
Bookings: https://devilscornertasmania.rezdy.com/740576/savour-and-soar-the-ultimate-tasmanian-experience
See more of Winsor’s travel tips and news at www.gourmetontheroad.com.