Winter Feast

Taiwanese fried chicken and light, flaky scallion wraps stuffed with pickled cabbage, chilli-condiments, and your choice of slow-cooked beef or BBQ mushrooms. Top it off with a lychee, lime, mint and Calpis soda mocktail.

Single-vineyard pinot noir expressions from a range of southern vineyards leased or managed by Max and Siobhan.

Vegetarian kathi rolls (Indian street-food—folded flatbread stuffed with spinach and paneer). Get one for each hand.

Midnight-black banh mi (pork or veg) and spicy goodies straight from the charcoal grill. Indulge in a few grilled saté portobello skewers with all the trimmings.

Pick up a hearty, warming plate of sesame-chilli dan dan noodles, some fluffy vegan peanut butter bao buns, or have a dip at a house-made Bubble Bear.

A mess of local legends coming together to cook rare-breed English Longhorn beef, among other things.

Handmade traditional Italian dishes using locally sourced ingredients from Rob and Beatrice (formerly of Bologna). Indulge in a plate of huge spinach and ricotta ravioli with sage and butter, or a hearty house-made lamb ragù fettucine.

First it was cheese, then beer, now wine. Bruny Island’s gastronomic geniuses return with oozing cheese-based goodies (the mac and cheese with Tasmanian black truffle is peak decadence), plus their range of beers and new wines from their Haddow + Dineen label.

Get your oyster fix from the only shuck-station at the Feast. Have them naked, Kilpatrick, fiery (Asian-style with garlic, chilli, lime, coriander and fried shallots), or with a little bit of gin. Pick up a Plenty Cider while you’re there.

Crisp, flavour-crammed empanadas hand-made while you watch. Strong vegetarian and vegan options, or throw it all to the wind and get into the pino: slow-cooked Tasmanian beef, golden onions, raisins, herbs, and olives.

Three pinot noirs plucked from various vineyards around the state and crafted at Chatto’s winery in Glaziers Bay.

Delectable, traditional-method sparkling wines from Piper’s River in the north, made using only the holy trinity of sparkling grapes: chardonnay, pinot noir, and pinot meunier. Witness the full range of the vineyard with a glass of the Cuvée Exceptionnelle Vintage Rosé.

Pillowy-soft Taiwanese steamed Bao Zi, filled with produce straight from the farm in Geeveston and steamed with love by Cassandra and Dave. Swing by for daily specials, too.

From a boutique urban winery, Domaine Dawnelle crafts very limited vintages using exclusively traditional methods. Spring for a bottle of the flagship Gloria Chardonnay and you’ll not be disappointed.

Hot apple pie and dairy-free ice creams (including the delicious blackcurrant and pinot noir), all topped with a little extra-berry something.

The most eco-friendly distillery in the state (who’ll be turning all the leftover bread from the feast into booze) bring a slate of spirits (go for the bagel vodka) and collaborative cocktails for your sustainable-sipping pleasure.

Simple, authentic charcoal-grilled Lebanese kebabs and falafel, as well as a mixed grill if you’re looking for a family feast.

Chargrilled squid on sticks. Very popular for a very, very good reason.

Nick cut his teeth in the Barossa, worked pretty much everywhere else, then developed a particular thirst for pinot noir and riesling, and moved here. This year he’s coming in strong with a bevy of pinot noirs. Go for one of each.

Limited Dark Mofo editions of all your favourite whey-derived deliciousness—neat, mixed, or in cocktails. Have a hot apple crumble martini or sample the smoky delights of the Sheep Whey Peat.

All-vegetarian fire-cooked goodies from the Heavy Metal Kitchen. If it ain’t broke, don’t fix it—have a baked spud.

Spicy, sticky Szechuan stir-fry and snacks. Don’t forget some pan-fried dumplings to snack on between courses.

Top-tier craft beers brewed in a shed just across the docks. The standards are good, but check out the limited options: the Tascadian Dark Ale is an absolute Tasmanian-winter must.

Single-malt delights from Hobart’s northern suburbs, featuring three different Winter Feast exclusives: a barrel-aged maple stout; a whisky that was matured in the maple stout barrel; and a cherry chilli gin, plus more whiskies and hot cups.

Fresh, shrimp-crumbed scallops on the half shell, chargrilled octopus with a decadent romesco, succulent Wagyu skirt with roast spuds and chimichurri, and deep-fried apple pie to finish. Some of Launceston’s finest bringing their A-game.

Named Halliday’s Best New Winery in the last year that mattered, Hughes & Hughes focus on sublime pinot noirs, as well as exquisitely crafted off-kilter blends and unbelievable pet nats.

Classic Indonesian fare with rich, warming beef rendang, fresh-fried rice and vegetarian noodles, with pickles and crackers on the side. Grab a share plate for the table.

Indonesian pancakes fried and stuffed with goodies, served with traditional hot or cold sweet tea.

Succulent, slow-cooked lamb keema curry with chickpeas and dried lime served with saffron rice and pickled cabbage, life-changing red lentil and garlic soup topped with crisp-fried onions, and warm caramel and coconut slice.

Indonesian chicken, done many ways. Juicy dumplings in peanut sauce; grilled over rice; or the indescribably excellent Rendang sandwich.

One of the world’s only female owned-and-operated distilleries, Kristy Booth-Lark’s Killara produces finely crafted single malt whisky, as well as the elegant Apothecary gins. Try them neat, or mixed—hot or cold.

Sticky-sweet marshmallows and chocolate toasted to gooey perfection and sandwiched between biscuits for ease of consumption. Go for the original (white mallow, milk chocolate, cinnamon biscuits), or pick up a fresh-baked choc-chunk cookie straight from the oven.

Exquisite hand-rolled sourdough donuts bursting with a decadent meld of Middle East-meets-English curds, custards and jams.

Dairy-free vegan snacks and sweets. Come for the panko-crumbed mac and cheese sticks, stay for an ice creme sandwich and a boozy lemonade spider.

Pair a Rare Pear cider (for the discerning drinker) with a traditional Hazara lamb biryani. Repeat.

Single-vineyard vino from the sunny banks of the Tamar River. The Hyperion (a syrah/pinot noir blend) is a must-try, and for something entirely different there’s the Cabernade—non-alcoholic sparkling cabernet juice.

Beers for dinner, beers for dessert. Featuring stalwarts and special-somethings, including a limited release Winter IPA (dinner) and a Berry Cream Sour (dessert). Don’t miss the barrel-aged editions of the already-mighty Moo Stout.

Walshie’s Wine Cult: Feast Edition. Step into the light (or darkness) with top-shelf wines from Moorilla and Domaine A. New vintages galore, including the latest (sublime) Domaine A Cabernet Sauvignon 2011. Blessed be.

One of Tasmania’s original craft breweries, Morrison are famed (rightly) for their classic Red Ale and English Bitter. This year they’re bringing a special Winter Feast release Smoked Dark Lager, which begs for tasting.

Free-range pork from the lush, red-earth hills of the north west gets a different spin this year, with a Malaysian-run kitchen smashing out satay pork belly skewers, bao buns, vegetarian options, and tasting plates featuring the lot.

Korean street food to die for. Unearthly fried chicken, bao, and kimchi somen-noodle soup.

Liquori, digestivi and cocktails from one of Tasmania’s smallest producers. Come for the limoncello, stay for a Solstice Old Fashioned (rye whisky, walnut liqueur, bitters).

Shareable Mexican street-food goodies. Pick up a box of slow-cooked pork al pastor and barbacoa braised lamb to share with the gang, or treat yourself to some house made guacamole with crispy fried tortillas.

Fresh, piping hot maize-flour arepas with a range of mouth-watering accompaniments. Start with a pabellon (succulent pulled beef, spicy tomatillo salsa, and slaw), then finish up with some warm bonuelos (fried brioche donuts) served with spiced caramel.

Primarily focused on riesling and pinot noir, these folks are all about minimal-intervention and letting the grapes speak for themselves. The pinot noir alone is pulled from eighteen different combinations of clones and rootstock, which has to be worth a look.

Boutique, local-spirit-driven cocktails from three of Tasmania’s most accomplished bartenders. Warm up with an Apple and Wattleseed New Fashioned, or try a delicious non-alcoholic soda.

Three-time consecutive Young Gun of Wine finalist Greer Carland will be pouring her award-winning, piracy-inspired drops, including the juicy Venus Rising Syrah and the possibility of a brand-new rosé.

Multiple-vintage pinot noir and a cheeky chardonnay from a vineyard at the edge of viticultural possibility. Turns out the edge is a good place to be.

As well as brewing a mean beer (the Robust Porter is a winter classic), the folks at Shambles also know their way around a kitchen. Pair their American IPA with the beer-braised chicken and potato flatbread for maximum effect.

Minimal-intervention, orchard-to-bottle ciders. Unpasteurised, unfiltered and unfined, they’re all about showcasing the purest expression of the fruit they can manage. Enjoy the Heritage Blend with a hand-dipped toffee apple.

Crisp, fluffy arancini (golden saffron or black, with wild mushroom and charcoal), fried-dough Zeppoli Calabrese, and Tasmania’s best cannoli.

Wines from Meadowbank in the Derwent Valley (zingy riesling; lush, textural chardonnay; unimpeachable pinot noir), selected drops from the sought-after Small Island range (go for the single-site pinot or the pet nat), plus mulled, spiced and delicious hot beverages. Don’t miss the mulled red with stinging nettles.

Persian soufra: complex, folded layers of filo pastry and custard baked fresh to order. Top with your choice of vanilla bean ice cream, chai-infused stewed apples and pears, Meander Valley crème fraîche, or all of the above.

Tasmania’s newest purveyors of tonics, syrups and sodas offer an array of cocktails (try the warmed gin and smoked eucalyptus tonic) and non-alcoholic options, including a to-die-for lemon, lime and pepperberry soda.

One of Tasmania’s best-kept-secret distilleries (as well as just one of the best full-stop) bring their elegant gins, fantastic small-batch single malt whiskies, and a brand-new vodka for your post-or-pre-prandial pleasure. If they’ve got any of their bourbon cask, buy a bottle.

Multi-award-winning winemaker Sam Connew produces beautiful, mostly estate-grown wines from her three-hectare vineyard in the Coal River Valley.

New wines from second-generation vigneron Marco Lubiana’s Lucille vineyard in the Huon Valley. Pick up a bottle of the Estate Pinot Noir or step a little off the beaten path with the Nocino walnut liqueur.

Tasmania’s most awarded distillery returns to the spirit cave with their range of single malt whiskies, brandies, and cocktails—as well as their most exclusive release, the ‘Witches Brew’—for an unforgettable sensory spirit experience.

Top-notch froths from just up the road in NoHo, T-Bone runs juicy IPAs, punchable pales, and one of Tasmania’s best dark beers in the Choc-Milk Stout. They’ll also be serving up bowls of prime Tasmanian beef and bean chilli.

Taco-slinging food truck meets top-tier Korean. All things braised, crisped, slow-cooked and tortilla’d. Kimchi not optional.

Spicy, hand-made, ginger-centric boozy beverages (although the non-gingery Gin, Tang and Spice is worth a look), and experimental (think espresso martini with candied chilli) gelati from the lab.

Fresh cold-pressed juices, spritzes and hot mocktails, with the option of adding a splash of something stiffer from the Endangered Distilling Co. next door.

Low-sugar sodas, kombucha & cocktails. Fresh Tassie-centric brews, served straight or adapted into spins on classic cocktails. If you’re feeling the cold, warm up with a brandy-spiked Earl Grey hot toddy.

A returning favourite of anyone with tastebuds and a nose. Transcendent Ethiopian fare ladled atop zesty fermented injera flatbread. Get as much as you can carry.

Immaculately presented, carefully crafted libations from the hills of Hobart. Treat yourself to a gin cocktail (the Hanky Panky is a must), a warming measure of tiny-batch Tasmanian Single Malt Whisky, or the special-release Barrel-aged Negroni.

Gossamer-thin traditional crepes cooked hot to order, topped with locally sourced winter fruits or Nutpatch hazelnut cream.

Simple fare, done fancily. Think hay-smoked mussels with saffron and roast garlic, or roast beef rolls loaded with sliced Wagyu and pepperberry sauce.

Slow, fire-cooked meats (brisket, pork, homemade sausages), served hot with all you need to enjoy them. Get a side of smoked mac and cheese if you really want to live.

Driven by a nature-first biodynamic ethos and a desire to bring the community together through wines and regenerative farming, Torch Bearer is pushing the boundaries toward more engaging, experimental, natural wines from their Tea Tree site at the heart of Coal River Valley. Try the Field Blend Rosé or one of the deep-cut back-vintages on offer.

Grilled delights cooked and served on sticks (with or without pita). Start with the ouzo octopus or the grilled haloumi and vegetables, come back for the Charred Meat Stick of the Day and a truffled cheesy garlic flatbread.

Tummy-pleasers from northern Thailand. Snack on some Sai Oua sausages, a Crying Tiger (charred spiced steak on a stick) or a more-substantial Khao Soi curry.

Tunnel Hill mushrooms (grown in a former railway tunnel ten minutes from Hobart), spun various ways: fire-cooked damper with mushroom French dip, oat-cheese and shroom kebabs, and more.

Small-parcel wines made—with minimal intervention—to highlight the qualities of a region, as opposed to an individual vineyard. Taste the Tamar Valley through the TMV Riesling or get an uncommon look at a Tassie Pinot with the STH: a co-ferment using grapes from both the Coal River and Derwent Valleys.

Vast pans of fluffy vego paella; crunchy twice-cooked patatas bravas; fire-roasted delicata pumpkin with hazelnut picada, braised brussel sprouts, and citrus yoghurt. If you’re not hungry already, just ask for a sample of the crisp socarrat from the paella pan and you will be.

Sort your caffeine needs with house-roasted barista-brews, a frisky espresso martini, or a fruit-spiced mulled rum-cascara cocktail.

Zesty, sparkling ‘booched’ cocktails made using Wagtails’ own kombucha blends.

Tiny brewery in New Norfolk making unpretentious beers, unafraid of experimentation. Example: a mulled mix of malt, pinot noir, and spices—Brüwein.

Nestled in the heart of the Huon Valley, Willie’s fourth-generation farmers produce some of the best ciders in the country from their very own apples. Quench your thirst with a cider made the Tasmanian way, or try a luxurious apple spirit from their Charles Oates Distillery.