Tasmania goes gourmet
Besides having an incredible landscape that some of the planet's rarest creatures call home, the Australian island of Tasmania is making a mark on the culinary scene of the Land Down Under. The rich soil and fertile waters surrounding the island are brimming with edible options, from organic produce like stone fruits, truffles and berries to caviar and freshly caught snapper, and foodies on a tour of Australia simply won't want to miss their opportunity to try out Tasmania's blossoming cuisine.
Life on Tasmania is unlike anywhere else, and in a recent interview with Travel and Leisure, Graeme Phillips, author of "A Guide to Tasting Tasmania," attempted to explain how the food culture has evolved on the island.
"You want to know what Tasmania is?" said Phillips. "Five of us get together every year. We bring no food. We catch everything as we go. Crayfish as big as my arms, scallops and crab. And just fifteen minutes up the river from here. That's Tasmania."
If you're thinking about flying or boating over to Tasmania for a culinary adventure during Australia tours, head to the Stillwater River Cafe, where an ever-evolving menu will tickle your tastebuds with dishes like grass-fed prime rib-eye fillet and sea urchin roe.