Experience the Flavours of Tasmania with Smudge Publishing »

Chronicling the island state's passion for wine and food

Media release
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Coast House, Lymington Tasmania

Coast House, Lymington Tasmania [©Coast House Tasmania]

Aloft Restaurant, Hobart
Lentara Grove Olive Oil, Exeter in the Tamar Valley
The Agrarian Kitchen Cooking School, Lachlan
Queens Pastry Bakery, Hobart

 

Deep in the hearts of our southernmost population is its community pride in everything produced locally. Tasmanian’s passion for food and wine is chronicled in the new coffee table book, Flavours of Tasmania, out now in time for Christmas, with behind-the-scene stories and stunning photography of an exciting and eclectic mix of vineyards, producers and culinary gems.

After lapping up awards for its Flavours of series, it was time for the Smudge Publishing team to pay a visit to Australia’s southern state. Editor-in-Chief, Jonette George said the introduction to the hospitality scene was most rewarding.

“We were very excited to travel throughout the state and meet the people behind the flourishing food and wine industry,” Jonette said. “The stories we collected on the way are inspiring and show what a bit of determination and courage can produce in a small space,” she said.

“This tiny state has managed to build an inimitable reputation globally for its produce and the people preparing it, and after reading this book, you will understand that it deserves it.”

Flavours of Tasmania tells the stories behind 65 restaurants, wineries and producers, featuring 344 pages of arresting photography by Amanda Davenport and Katie Wilton, illustrations by Louise Lockhart and recipes from some of Tasmania’s top chefs.

Whip up The Agrarian Kitchen’s legendary potato cakes at home, or – if you’re feeling ambitious – replicate Franklin’s signature Raw Fallow Deer with Anchovy Dressing. Then sit back with a cuppa and explore the vineyards of southern Tasmania, the specialty coffee scenes of Hobart and Launceston and the producers of the north, before falling asleep to the soft sounds of the Tasman.

Set against magnificent forests, glittering waters, hidden beaches and rolling pastures, Tasmania is a state where the food scene is very much inspired by the outdoors. Thriving farmers’ markets celebrate seasonal produce, sustainably caught seafood and grass-fed beef, while a paddock-to-plate mentality drives much of the fare produced by Tasmania’s top restaurants.

Rich soil and a cool climate combine to create award-winning wines and sparkling, while, further down the coast, craft distilleries brew world-class spirits from the state’s acclaimed pure waters.

Smudge has sought out the best of the lot, from hatted restaurants, cult neighbourhood patisseries and family-run wineries to heritage-listed hotels, shady olive groves and laneway burger joints. Enjoy freshly shucked oysters and pinot noir by candlelight or unwind with craft beer and ocean views.

Featuring valuable insights from Wine Tasmania’s Sheralee Davies and an interview with world latte art champion and local entrepreneur Will Priestley, Flavours of Tasmania showcases the talent leading the charge in Tasmania’s food renaissance. From a journey on board the Spirit of Tasmania to a morning at Launceston’s award-winning Harvest Market, there’s so much to discover – let Smudge show you the way.

 

About the authors/publishers

Smudge Publishing is an award-winning family-run business, created by Jonette George and her daughters, Daniele and Kaitlyn Wilton. With a passion for food, wine and all things local, Smudge Publishing now boasts more than 25 titles across Australia, Indonesia, China and now Hong Kong, in addition to Smudge Eats – a website devoted to food, wine and coffee.

Flavours of Tasmania is published by Smudge Publishing (Melb, Vic; Nov 2017; Hb; RRP A$80). It is available at all bookshops, online and from the featured venues. It can also be purchased directly from the publisher here »

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December 11th, 2017
 
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