Tasmania’s commitment to farm-to-table principles has earned it a spot on the world’s culinary map. On the eastern coast, at the just-opened Saffire (doubles from $1,550, all-inclusive), Aussie chef Hugh Whitehouse is pushing the envelope with food-immersion programs that take you directly to the source. Tag along with him to the nearby Freycinet Marine Farm to harvest Pacific oysters or pick local mushrooms. Also on offer: a private wine tasting at the Derwent Estate and a hands-on rock lobster cooking class right in your glass-walled suite overlooking the ocean.
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