Guide to Tasmania's Gourmet Paradise

Dine on a discreet smorgasbord of "Freestyle Australian" with dashes of Asian fusion: scallop sashimi with mushroom essence and truffle oil, sea-urchi

To get to this vineyard-framed estate, board a deluxe catamaran in Hobart harbor, cruise up the Derwent River, between sedimentary mudstone cliffs pop

Lebrina sits in an 1840's cottage that has never been gutted to create an open space. Instead, guests dine in homey, intimate, old-world rooms, surrou

Fresh regional dishes such as Spring Bay scallops in a leek-and-thyme butter sauce.

Moorilla, one of Tasmania's earliest modern vineyards, has opened a hotel—with glass-and-steel guest chalets suspended on a hillside over the Derwent

Meadowbank Estate, a temple to the progress the island's wine industry has made over the past 30 years, is an open-plan building with massive windows

Tasmania's most prominent organic vineyard.

Halfway up the coast is Apsley Gorge, where Brian Franklin, Tasmania's most committed Burgundian, makes a gorgeous Pinot Noir in a repurposed fish fac