Wednesday, 5 November 2014

Delicious Magazine's Tasmanian Locavore: fooderati!

A few months ago, I had the fortune of being asked to write a travel feature for Delicious Magazine on the subject of road trips through the north east coast of Tasmania. It was a whirlwind few days: 900-odd kms, a heap of producers, natural wonders and places to stay to check out and photograph...Caroline McCredie (photographer extraordinaire) and I had our work cut out for us.

The result is a pretty beautiful looking 8 page spread in the November issue of the magazine, which you can read below. I'm lucky that Tasmania has been home for me for the past year and a half...and I'm thrilled to be able to share my picks with y'all.

Food writer, editor, broadcaster, blogger and former Sydneysider Melissa Leong upped sticks to live in Tasmania a year ago. Keen to share the spoils of her new home, she takes us on a whirlwind tour of some of her top spots. 

With a numberplate strap line that reads ‘Explore the Possibilities’, Tasmania’s pristine environment has long been an adventurer’s paradise. Boating, camping and fishing aside, those in the know have also cottoned on to the fact that Tasmania is home to some of the world’s best produce experiences. From its berry farms and cheeses to cool-climate wines and oysters that grace the tables of the world’s top restaurants, Tasmania’s east coast offers the perfect combination of food, scenery and a bit of luxe thrown in for good measure.

From St Helens and Pyengana to Coles Bay and Swansea, it’s easy to understand why this stunning piece of coastline is rapidly becoming one of Australia’s hottest food-lover’s road trips. Here’s our pick of places to consume, punctuated with a few unmissable natural wonders where you can stretch your legs.

Aww, shucks
Some of Australia’s best seafood comes from this pristine corner of the world, so if oysters are your thing, then Lease 65 (Shed 2, 444 Binalong Bay Rd, St Helens) will be your nirvana. These award-winning oysters can be found at high-end restaurants around the globe, but you can pick up a dozen unshucked for about $9 from the shed. Producer Craig Lockwood and his team are a fount of knowledge about cultivating these beautiful bivalves and are happy to share it.
Greener pastures
The term ‘character-filled country pub’ is no more true than at the Pub in the Paddock (250 St Columba Falls Rd, Pyengana). There’s no shortage of local characters, either, including Pinky, the ever-thirsty resident beer-swilling pig. Popular with motorbike enthusiasts and road trippers alike, the classic pub menu utilises Tassie produce, so pull up a seat and order a ‘parmi’ to go with your pint, just like the locals do.
Dairy date

For more than a century, the Healey family have been raising dairy cattle in the serene Pyengana valley, and making cheese in the traditional style. This year, Pyengana Dairy (St Columba Falls Rd, Pyengana) took out the From the Dairy Artisan section in our Produce Awards for its 12-month-plus aged Tasty Cheddar. Lactose lovers will feel right at home at the dairy’s Holy Cow Cafe, which offers fresh-from-the-dairy malted milkshakes, house-churned ice creams and (unsurprisingly) one helluva cheese toastie.
Click here to read the rest of my picks on the Delicious website. 


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