Bondi Harvest | Journeys Tasmania

Recently we took 4 days to explore the food trail from Launceston to Hobart and everything in-between.

Recently we took 4 days to explore the food trail from Launceston to Hobart and everything in-between. In true Bondi Harvest style we were in search of more than just great food we wanted to explore, experience and taste Tasmania’s produce at its freshest and most natural.

Tasmania is home to the some of the best produce on the planate due to its unspoilt nature both above and below the sea. We had big plans for Tasmania, we wanted to catch, forage and collect our ingredients.

Packing for such an adventure often puts you in the sized luggage line super quick, with wet suits, snorkels, free diving fins, fly fishing rods, drones, cameras, chef knifes and down jackets packed we were on the plane it was game on.

Ingredient #1 – Sparkling wine tasting at Janz vineyards

After a short flight from Sydney we thought we deserved to start the trip with a wine tasting at Janz Winery. The Tasmanian climate and conditions rival the famed french wine region of champagne. It’s this climate and the pristine fertile land that creates the perfect environment for creating world-class wine.

We were given a tour around the gorgeous vineyard looking over Bass Strait and then nestled in to taste four of Janz delicious sparkling vintages, the team at Janz impressed us so much we decided to put on a feast back at the vineyard two days later using produce from the area.

Ingredient #2 – Hunting for black truffles

We stared our food trail like any other, in search of one of the most expensive and sort after ingredients in the world, TRUFFLES.

Tasmania’s mineral rich, fertile soils, hot summers and cold winters make it the perfect climate to grow and cultivate truffles. At around $3000 a kg Tasmania produces some of the worlds finest black truffles that are exported around the world.

After a quick hunt and a pocket full of truffles we were instantly in love with Tasmania.

Jansz Winery Feast | Journeys 

Ingredient #3 – Diving for abalone and Ship Stern Bluff

Tasmania has some of the cleanest waters in the world and it’s in this untouched, cold and rugged ocean that is home to some of the worlds best abalone and seafood. I wanted to experience this first hand so we met up with James Polaskifrom …….. and went diving for some green lip abalone. Before we got in the water for abolone skipper thought he’d take us to a local surf break for a look.

The local break ended up being “Ship Sterns Bluff ” one of the gnarliest breaks in the world with a solid 20ft wave, breaking onto cliffs. Locals were getting toed in by jet skis and pulling into barrels that you could drive a bus through, is was an epic sight !!

From there we took the boat around the corner and  jumped in the 6°C water and snagged a handful of abalone.

Ingredient #4 – Fly fishing for trout

Up at 4am with a balmy -4°C temperature we hit the some streams in search of delicious Tasmanian trout. Wrapped up in thermals, down jackets and waders with both rod and line in hand (both fully frozen over, it wasn’t long before we got our first bite. As the sun came out and it started to warm up so did the fish, Once we got our hands on four rainbow trout it was time to get out of the cold and head home!

We started a fire and made an outdoor oven with some leftover concrete blocks and grilled the trout whole on top of cedar planks. The cedar planks gave the trout a beautiful smokey flavour that we balanced out with a light acidic fresh salad. When in Tasmania do as the Tasmanians do; we topped off this awesome meals with a glass of Sparkling Janz YEW

Cedar Plank Grilled Rainbow Trout | Journeys 

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Guy Turland

Author Guy Turland

Guy is the face of Bondi Harvest. He has worked is some of Sydney's top kitchens including Est. Icebergs and North Bondi Italian. His unique approach to food has attracted a loyal global audience.

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