48 delicious hours in Hobart: A food lover’s guide to Tasmania’s capital

It’s widely known that Tasmania is the home of some of Australia’s finest produce – from delicate oysters to artisan cheese and world class whisky to cool climate wine.

Tasmania’s reputation for great produce is no accident. It stems from the island’s temperate climate, pristine isolated environment, rich soils and abundant fresh water. Most importantly, it is sustained by a dedicated community of farmers, makers and growers who strive to create the best products using quality local ingredients.

In just 48 hours it is possible to experience some of Tasmania’s best foodie experiences within an hour of the state’s capital, Hobart. This travel guide provides an example of how to make the most of a short visit, and doing everything from meeting the makers to tasting new release wines, petting cheese-producing goats, and holding a nine-month-old oyster in the palm of your hand.

Day 1 

6pm – Arrive in Hobart

Arrive at Hobart Airport and hail a taxi or collect a hire car for the scenic 30-minute drive to Dunalley. Here you will arrive at the unassuming St Martin’s of Tasmania, a unique renovated heritage property. Built in 1924, this historic stone church has been transformed into contemporary self-contained accommodation.

For dinner, take a leisurely walk to The Cannery, a family-friendly restaurant on the waterfront that specialises in locally sourced seafood, plus steak and pasta. The seafood taster plate is a highlight and offers fresh oysters, tiger prawns, grilled seafood, salmon pate, smoked salmon and salad. Order a bottle of local white wine from the menu and enjoy the coastal atmosphere.

Day 2

9am – Start at a stylish cafe

Today calls for comfortable walking shoes and stretchy pants, as you’ll be getting up close and personal with food experiences from paddock to plate.

Your guide from Dine Alley Tours will collect you from the accommodation for a full-day foodie tour. The first stop is a caffeine fix at The Lanterns, a stylish cafe and provedore. The fridge is bursting with local deli items, milk and juices, and the counter is laden with freshly baked goods.

10am – Visit a goat cheese farm

Next, a short drive takes you to meet the giddy goats of Leap Farm. The milk from these goats make some of the finest cheese, which is only available in Tasmania.

These small-batch cheeses are sold to restaurants and retail outlets and the production is sustainably managed by owners, Ian and Kate. Waste from production is converted into beauty products, such as hand and face creams.

After meeting all the playful kids (baby goats), you’ll enjoy a spectacular tasting overlooking the valley. Conversation is limited as the “oohs” and “ahhs” of satisfaction fill the air after each new cheese is tasted.

12pm – Visit the vineyard at Bream Creek

The tour continues to the breathtaking vineyard at Bream Creek. This vineyard is considered one of Tasmania’s wine pioneers, with vines first planted in the 1970s. Make your way through the wine tasting list accompanied by a charcuterie plate of locally produced salami, prosciutto and pastrami bread and pickles. From sparkling rose to the pinot noir, each wine is elegantly crafted and enjoyed overlooking the vines and the coastal view beyond.

1.30pm – Discover an oyster hatchery

The next stop is one of Tasmania’s famed exports – an oyster hatchery known as Forty Two Degrees Dunalley. You’ll learn that not only are the oysters grown here, but also their essential food source: algae.

Peer through the microscope at baby oysters and then hold a teeny tiny one in your hand. After the tour, you’ll be treated to freshly shucked oysters, finished with a squeeze of lemon; they are sublime, fresh and delicious.

2.30pm – Try an array of honey

A short drive away, the shelves are lined with pure Tasmanian gold: honey. Tasman Honey is a family-run business and has operated for more than sixteen years selling pure, natural honey sourced from the surrounding pristine bushland and crops. There are several varieties of honey including leatherwood, manuka, eucalypt, fennel, meadow and prickly box. The honey ice-cream here is heavenly and the perfect finale to a tasting flight of pure honey.

3.30pm – Vineyard stop

The final stop for the day is Bangor Vineyard, where you’ll stroll among the vines and enjoy a tasting looking across the vineyard to the bay. After the tasting, you’ll be treated to the famous homemade pot pie. There is a chance to stock up on wine at the cellar door store before heading back to Hobart where the tour ends (or if you prefer you can return to Dunalley).

7.30pm – Dinner at Frank Restaurant

That evening, settle into your Hobart accommodation before heading to Frank Restaurant for dinner. Centrally located, you can choose from the al la carte menu that infuses local ingredients with South Americas vibrant flavours or let the chef choose the days best dishes with the ‘feed me’ menu. The accompanying cocktails here are a must especially the pineapple margarita!

Day 3

8am – Breakfast at Rosie in My Midnight Dreams

Begin your final day in Hobart with breakfast at Rosie in My Midnight Dreams, a cafe in the Brook Street Pier. The cafe offers light breakfast from delicious local ingredients, including free- range scrambled eggs, toasted sourdough and a latte to make a good start to the day.

9am – Board a ferry to MONA

From the pier the ferry departs to the star of the day: MONA (Museum of Old and New Art). MONA is the one of the most incredible art museums in Australia, if not the world!

Conceived by David Walsh, this space celebrates art in an accessible and innovative manner, tongue in and out of cheek, and there is curiosity at every turn. With no interpretive panels on the artworks, visitors must download the O, an app that provides details of what to see as well as where to eat, drink and play. This treasure trove of wonder will fill a day and your tummy too!

1pm – Lunch at Faro

Lunch is served at Faro, where the four-course chef’s menu is as theatrical as it is delicious. The appetiser title says it all – F*%k Art, Let’s Eat – with a tasting plate of four different items, each their own work of art.

Entrée follows with Dali’s Garden, a spectacular dish of spring peas, leafy greens, avocado, asparagus marshmallow, mezcal and lime-soaked honeydew, herbs and pistachio milk gazpacho. Course three, titled Meat is Murder, is the vegetarian option – an ancient grain risotto with exceptional flavour.

The grand finale is dessert and the most incredible looking dish: an oversized pearl served in an abalone shell. The service accompanying the lunch is outstanding, with detailed knowledge of the menu and an extensive drinks menu.

The dining room is perched overlooking the Derwent River with floor-to-ceiling windows, velvet chairs and rose marble tables. Performers weave through the space playing quirky music and engaging diners, adding to the immersive experience.

3pm – Finish the day with wine tasting at Moorilla Cellar Door

To close out the day, enjoy a wine tasting at Moorilla Cellar Door, located on a peninsula that juts into the Derwent River, just 12 kilometres north of the city of Hobart.

Founded in 1958 and now led by MONA owner David Walsh, the winery produces varieties including sparkling, chardonnay, sauvignon blanc, pinot gris, pinot noir, cabernet sauvignon and cabernet franc. The cellar door is located overlooking the MONA complex. Knowledgeable staff tailor the tastings to your palate, ensuring a pleasing and personalised experience.

Hobart is bursting with boutique food and wine experiences featuring local grown produce, innovative pairings and some of the finest wines in the country. If you’re looking for a foodie destination with endless options choose Hobart, Tasmania.

Disclaimer: The writer was a guest of DineAlley Tours, The Ultimate Wine Experience and MONA.