Tasmania has welcomed some new wine and food treats in time for the summer season, but there is also plenty happening closer to home, travel editor Winsor Dobbin reports.
Tasmania has a new gourmet tourism drawcard with the opening late last month of the spectacular Small Wonder cellar door, restaurant, and wine library in the Tamar Valley.
The striking complex is on the site of what was previously Goaty Hill Wines.
CEO Paul McArdle said the project aimed to be not only a wine ambassador but also a tourism ambassador for Tasmania.
“When we bought the farm it was conventionally farmed and we converted it to organic so we can run it regeneratively,” co-owner Angus Davidson said. “We firmly believe that healthy soil leads to healthy plants, healthy plants lead to healthy grapes and healthy grapes lead to better wine.”
The winemaking at Small Wonder is the responsibility of Ockie Myburgh, formerly of Josef Chromy, with Russian/Canadian chef Konstantin Putkin heading the kitchen team.
Chef Putkin is working with local producers including Summerlea Farm, Springfield Deer Farm, Littlewood Farm, Seven Springs Farm and Wattle Hill Olives.
At the cellar door, guests can taste six wines from the Small Wonder portfolio for $25pp, with the tasting fee waived upon any two-bottle purchase – a wise decision.
Winery Tours will also be available for $50pp, which gives guests a behind-the-scenes look at the Small Wonder winemaking process before wrapping up with a tasting in the cellar door.
The Wine Library will also host bookable wine masterclasses which will run every eight weeks for groups of up to 20.
Works from Tasmanian artists have been placed across the venue.
Outside, The Garden offers a casual, a la carte dining menu which includes options such as croquettes with local Pyengana Dairy cheddar, caramelised leek, fermented jalapeno and black garlic mayonnaise; house buttermilk Nichols Poultry fried chicken with fermented cherry hot sauce; and Fork it Farm cured meats, local cheeses and house-fermented pickles.
The Garden will also host live acoustic music sets each Saturday and Sunday afternoon.
“The winery tours will offer a chance for guests to have a deep-dive into our winemaking process here at Small Wonder, and see first-hand how closely our winemaking team and kitchen work to create a cohesive experience,” says venue operations manager Chris Morrison.
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MAKE YOUR OWN WINE
Think you know the attributes of a cool-climate pinot noir?
You can prove your prowess as Tamar Ridge Wines has launched a new cellar door experience where wine lovers can step behind the scenes and try their hand at one of winemaking’s most creative processes.
The Tamar Ridge Winemaker for a Day: Pinot Noir Blending Experience is a hands-on experience that invites guests to step into the role of winemaker, tasting individual pinot noir clones and parcels from Tamar Ridge vineyards before creating a blend of their own.
Guided by the Tamar Ridge cellar door team, guests will explore the distinctive characteristics of each parcel and discover how factors such as clonal variety, vineyard site and individual wine components can influence the aroma, flavour, structure and balance of a finished wine.
Wine lovers can take inspiration from the Tamar Ridge Reserve Pinot Noir, experimenting with different components to understand how the final wine comes together, or trust their own palate and create an entirely unique expression.
Katherine Brown, luxury portfolio manager for Brown Family Wine Group, said the experience offers wine lovers a rare opportunity to better understand the craft behind the bottle.
“It’s a great chance for a hands-on experience where guests really get to understand the influence each parcel can have on a finished wine,” she said.
“Pinot noir is particularly fascinating to explore in this way because each component brings something different to the blend. Guests can taste those differences for themselves and then see what happens when they begin bringing the parcels together.”
The experience costs $110 per person and is bookable online. For more info see Winemaker for a day: Pinot Noir Blending Experience – Tamar Ridge Reservations
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FAMILY AFFAIR
In the Coal River Valley, outside Hobart, visitors to Tasmania (the Small Apple) have a new venue in which to taste the state.
The Pooley family, among Tasmania’s leading wine producers, have launched a new restaurant identity in their Prospect Country House hotel.
The eatery has been re-named Buscombe’s Restaurant, in tribute to the estate’s historical origins and builders James and Elizabeth Buscombe, who established the elegant Georgian homestead around 1830 and were regional farming pioneers.
“The new name reflects Prospect’s commitment to honouring its heritage, while continuing to deliver elevated, regionally focused hospitality in the heart of the Coal River Valley,” hotel manager and family member Lisa Pooley said.
Chef James Paul Miller (ex Peppina and Van Bone) leads the kitchen brigade at the historic and gracious mansion with an aim to highlight flavours from around the island to be served alongside award-winning Pooley wines.
Most of the ingredients will be sourced from local farmers, and some from the property’s own kitchen garden.
Starters may include Tasmanian scallops on the half shell with celeriac cream, nori butter and toasted almonds, or think mains like local orange roughie with saffron potato fondant, confit cherry tomato, snow peas and fish velouté, or mouth-wateringly tender Central Highlands of Tasmania venison backstrap with parsnip cream, roasted root vegetables, toasted walnuts and chocolate jus.
Buscombe’s is open seven nights for dinner and Friday-Sunday for lunch. It is 20 minutes from Hobart CBD and 15 minutes from Hobart Airport.
The hotel has 11 rooms, but dining is open to non-residents all year round. See https://prospectcountryhouse.com.au/buscombesrestaurant
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PARTY TIME
One of Tasmania’s iconic events returns over the Christmas-New Year break.
The annual summer celebration Taste of Summer will run from December 27 to January 3, bringing together some of the state’s most popular food and drinks alongside what organisers say is its biggest live music and entertainment program over its almost 40-year history.
The annual NYE party – which draws up to 8,000 people to the Hobart waterfront – will feature The Potbelleez, Furnace & The Fundamentals and DJ Track & Field.
More than 100,000 visitors are expected to head to the Princes Wharf complex during the event, which features over 85 food and drink vendors across the festival’s many spaces, including The Shed, Outdoors, Clover Hill Atrium, Yacht Club and Sports Bar.
The program will showcase more than 120 live music acts and entertainment across multiple stages over the eight days.
“Taste is such a huge part of summer in Tasmania, and we’re really excited to be bringing an even bigger program to the waterfront this year,” said event GM Katharine Dean.
For more info see www.tasteofsummer.com.au
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ORANGE CRUSH
Orange is one of the prettiest, and liveliest wine regions in Australia, and is known for its quality cool-climate wines.
One of the best times to visit the Central Western NSW hub is during the Wine Festival, which runs from Friday, October 16, to Sunday, October 25.
That’s 10 days encompassing over 40 events, promising innovative wine experiences and regional food and wine collaborations.
The highlights include the opening night Night Markets in Robertson Park, Sip & Savour: The Ultimate Wine Tasting on Friday, October 23, and 2026 Orange Wine Show Trophy Masterclass.
Or join Ross Hill Wines, Brangayne and Colmar Estate for the Pinnacle Wine Walk, an exclusive opportunity to explore the vineyards along Pinnacle Road. Wander through the vines, taste, and hear the stories behind each family winery.
The Vintners Table Series will run throughout the festival with wineries hosting events including Printhie, Ross Hill, Nashdale Lane, Stockman’s Ridge and Tamburlaine.
Explore the full program.
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HUNTER NEWCOMER
The Hunter Valley has a new dining and drinking destination with the opening of Lucia Roche Estate.
The new Pokolbin eatery pairs stone-fired Italian-influenced cooking from former Savoy Grill chef Jack Zideluns with estate wines.
The menu showcases pizzas and Italian-inspired share plates and seasonal produce.
Lucia is open for lunch, dinner and drinks, aiming to offer everything from an afternoon bite to a long lunch or evening meal.
Zideluns says he grew up with recipes and traditions passed down through his Italian family, and his Nonna.
“Some of my best memories of food are sitting around a table with family, with plenty of dishes in the middle and everyone helping themselves,” the chef says.
“That’s a big part of what I want Lucia to feel like. The food is considered, but it isn’t precious. We have access to great produce here in the Hunter, a stone-fired oven at the heart of the kitchen and some incredible wine on our doorstep, so there’s plenty to work with.”
Lucia will open Wednesday to Sunday for lunch and dinner, giving both Hunter Valley visitors and locals a new option for pizza, pasta, wine, and cocktails in the centre of the wine tourism region. For more info see https://luciarocheestate.com.au/.
See more of Winsor’s wine news and reviews at www.gourmetontheroad.com