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Luke Burgess share his local knowledge, private connections and love of south east Tasmania on this unique journey revealing the food, wine and culinary stars of this stunning region.


Activity Level: Easy +

Images courtesy of Luke Burgess

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Tasmania is an island oasis that is unique and treasured in so many ways. Its UNESCO Wilderness World Heritage area covers almost 20% of the State and offers the most pristine example of temperate rainforest found in Australia, one of only three remaining temperate wilderness areas in the southern hemisphere.

It is not only our appreciation for nature and the extraordinary wilderness areas that draws us across Bass Strait but also the thriving food and wine industry. ​It is a haven for young, bright, innovative individuals who have escaped the big mainland cities to start new lives in a much more environmentally compatible location. Visitors travel to Tasmania to enjoy the exciting restaurant scene in Hobart and beyond, where the emphasis is on local, seasonal produce of immense freshness and quality. The wine industry is exceptional, with some of the best pinot noir in the country and a significant presence of natural wines.

Hosted by celebrated chef and photographer Luke Burgess, this unique journey reveals the culinary highlights and natural beauty of this stunning region. As a local Luke is uniquely equipped to share his knowledge with this small group on an intimate and discerning journey offering access to some of the most outstanding culinary artisans of the area. 

During our four night stay in Hobart we dine in a number of outstanding restaurants including Fico and Dier Makr and have the exclusive pleasure of a long lunch prepared by Analiese Gregory, previously head chef at Franklin in Hobart,  at a country location close to Glen Huon.

Our accommodation is at the stunning MACq 01 hotel nestled in the heart of Hobart’s historic waterfront on Macquarie Wharf. 

The tour will be for a maximum of 10 guests to ensure personal space and comfort. If you share a love for fabulous local produce, supporting small-scale producers and restaurateurs then do join us on this unique journey.

 

Meet your Guide:

Luke Burgess – Tasmania

After finishing his apprenticeship at Tetsuya’s in Sydney, Luke travelled to Europe before returning to Australia to embark on a career…

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