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A vineyard at Mewstone in Tasmania / Photo courtesy of Mewstone
Its isolation is what makes Tasmania so special. The rugged island state, roughly the size of Ohio and 150 miles off the southeast coast of Australia, is a food and wine lover’s paradise.
In fact, wine is the jewel in Tasmania’s crown. Australia’s coolest-climate winegrowing region, Tassie can produce precise, complex traditional-method bubbly; slinky, sappy Pinot Noir; exuberant, saline Chardonnay; and fleshy yet delicate Riesling. For more than four decades, the island has attracted investment from large-scale wine businesses around the globe, as well as an increasing number of small, quality-focused grower-winemakers.
Chef Hooni Kim’s Korean Scallion Pancakes with Sparkling Wine for Mother’s Day
Gather the family in the kitchen to eat these crispy pajeon fresh out of the pan with a bright dipping sauce, and pair them with one of 10 springtime sparklers Chef Hooni Kim s version of scallion pancakes have just enough batter to hold them together, keeping the focus on the springtime veg. (Kristin Teig) By Apr 30, 2021
After training at Daniel and Masa, chef Hooni Kim opened two of his own New York City spots, including Danji, the first Korean restaurant to earn a Michelin star. His cookbook,
Steeped in history, the Tamar River was âdiscoveredâ by explorers Bass and Flinders in 1798 at a time when the area was home to the Leterremairrener and Pangerninghe people. Launceston was settled sometime later in 1806 and the early settlers of the region worked largely in agriculture or logging.
When gold was discovered at Beaconsfield in 1877, the area really started to grow new industries and by the end of the 19th century, a wharf was established to facilitate transport of produce (such as apples) to the mainland.
Stretching over 60 kilometres from Launceston to the sandy shores of Bass Straight, the valley is home to some 32 vineyards and a whole bunch of artisan cheesemakers, restaurants and even beer and cider producers.