In a place that boasts some of the cleanest, clearest cool waters in the world alongside lush green landscapes where juicy fruits, crisp vegetables and flavourful herbs thrive, it’s no surprise that Tasmania draws chefs and foodies alike, inspired to create—and indulge in—culinary masterpieces featuring some of the finest fresh produce. This ranges from the more familiar—beef, lamb, venison and a host of sumptuous seafood items—to the more unusual and unexpected, such as home-grown olives and hazelnuts as well as the lean, rich meat of the wallaby. Tasmania is the only place in Australia where it’s legal to eat the marsupial. And don’t forget the oysters. Oyster, oysters, everywhere!
Start the day at Pigeon Hole Cafe
You’d be forgiven for confusing Pigeon Hole and Pigeon Whole. The former is a homely café, the latter a smart bakery, and while they were once part of the same establishment, the former is now run by Weston Farms. This means fresh seasonal fruits, vegetables and herbs straight from estate to plate, though the cafe also brings in the exceptional breads and pastries made day and night at Pigeon Whole Bakers – walk past it on any evening and you’ll likely see at least one baker kneading away in the kitchen located beside renowned Hobart restaurant Franklin. While you can enjoy coffee and a croissant at Pigeon Whole Bakers, Pigeon Hole Café has a coziness combined with a creative menu and attractive, ever-changing specials board that makes it a prime spot for a nourishing start to the day.
Pigeon Hole Café, 93 Goulburn Street, West Hobart, Australia, +61 3 6236 9306; pigeonholecafe.com.au