Food & Wine

Through long sunny autumn afternoons, the grapes in Tasmania's East Coast vineyards ripen slowly, gathering a depth and subtlety of flavour that shows in world-acclaimed vintages of the classic cool-climate varieties – pinot noir, chardonnay, sauvignon blanc, riesling – all ready for you to taste on an East Coast cellar door wine tour.

Succulent grass-fed beef and lamb, full-flavoured game meats, superb seafood, and salt-sweet Freycinet oysters. Local chefs source the finest of regional produce to craft cuisine that highlights the best of the East Coast.

From the fishing ports of the East Coast, crayfish boats, scallop boats and long-liners venture out to reap a rich harvest from the Tasmanian ocean – all the flavours of the sea waiting here for you to enjoy on a Freycinet holiday.