The pristine landscapes of Tasmania produce more than just incredible views. Ample rainfall and lush pastures create the richest milk in the country, bees gather pollen from towering leatherwood trees and the loamy earth conceals a trove of musk-scented truffles. Apples blush in the orchards, grapes sweeten slowly in the crisp air and in the clear seawater you’ll find oysters by the dozen.

With raw ingredients like these it’s no surprise that the state is known for its epicurean adventures: its mouth-watering cheese, creamy chocolate and ice-cream, cool-climate wines, award-winning gin and whisky and restaurants serving up creative farm-to-table feasts. As mainland Australia and the world grows increasingly aware of the state’s quality produce, food festivals are multiplying and the state is crisscrossed with tasting trails catering to every kind of epicurean, from the Tasmanian Cider Trail to the Bruny Island Gourmet Trail.

Hobart and Launceston’s ever-expanding dining scene gives Melbourne and Sydney a run for their money, with an emphasis on thoughtful, seasonal menus and local producers. An impressive roster of laidback cafes, intimate wine bars and world-class fine-dining restaurants showcase the state’s finest ingredients, while distillers and brewers put their clean, pure water to good use. Road trips are slow going, regions are scattered with wineries, dairy farms, honey-makers and orchards, and coastlines host oyster farms and Atlantic salmon fisheries.

Please note that due to current restrictions some operators may be temporarily closed. Check their websites for the most up-to-date information.