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Last data scrape: 23 June 2026, 1:42 am.
Pictured: Cherry pie with fresh cream
The Thompsons and their children all have a hand in producing some of the most natural tasting cherry varieties in Tasmania. Have them at their best, inside golden, flaky pastry.
Pictured: Grilled baby abalone
Analiese Gregory returns to the fires of the Feast with a taste of the Tasmanian sea: scallops in wild wakame butter, and baby abalone from the pristine waters of the west coast.
Pictured: Pork Kalbi Ssam Share Plate
Fermented, fried, and filthy good: smoky, flavour-packed Korean barbecue with all the trimmings. Spicy, cheesy tteokbokki, fried chicken, and Tasmania's best kimchi cheese melt.
Pictured: Detroit-style Pizza + Cider
Blessed be thy 36-hour fermented Detroit-style pizza, paired with Red Brick Road's bottles of funky, unfiltered goodness. Try their Gin Garden Cider (cider fermented alongside repurposed gin botanicals) and grab a slice of deep-dish pizza with red gin sauce and cheesy crust.
Pictured: Atom Wines
A husband and wife operation born from a love of the land and a very good bottle of Margaret River cab sav. Work your way through the range or warm your hands on the spiced mulled wine, with blood orange and honey.
Pictured: Night Sky Pinot Noir
Aunt Alice knows her lees, malo, whole bunch and oak, and she's not afraid to use them. Serving up her hallmark pinot noir and chardonnay, as well as a zesty riesling and steaming mugs of blackberry-spiked mulled wine.
Pictured: Basque Cheesecake
Of the few things in this world that are better served burnt, Basque cheesecake sits on the throne, and this one reigns supreme.
Pictured: Hot Buttered Whisky
Warm pours for cold nights, and single malt nips from this small-batch distillery ageing whisky in carefully sourced port, sherry, tawny and bourbon casks. Have a matcha made in heaven, with House of Lenna Pink Gin and strawberry.
Pictured: Bicheno Brewing
Top-notch froths from Bicheno. This year they’re bringing a special Winter Feast small batch release, which begs for tasting.
Pictured: Beef Bourguignon Donut + Future Perfect Pinot Noir
Savoury stuffed donuts, paired with small batch Derwent Valley wines from three grape zealots working out of an industrial shed. Save room for the sticky date madeleines.
Pictured: Riccioli pasta with mushroom and Italian sausage ragu
Dig into Martino and Sofia's freshly made pasta, in assorted shapes and ragus: drunk octopus with conchiglie, mushroom and sausage twisted around spirals of riccioli, and a rich vegetarian rendition with casarecce.
Pictured: Unhappy Meal
The Lauderdale neighbourhood eatery brings their spin on fast food to the Feast. Pick your meal: dirty martini with fried green olives, or a fig leaf negroni with crumbed chicken and house pickles. Kiddies version available, so no one is left out of the fun.
Pictured: Naked Oysters
Get your oyster fix from the original feast shuck-station. Have them naked or dressed in their winter best, or shoot one down with a classic Bloody Mary.
Pictured: Callington Mill
Sip on single malt whisky and gin from this award-winning Oatlands distillery. Start with a nip, leave with a bottle.
Pictured: Olive Oil Ice Cream
Artisan icecream piled atop locally-made sourdough crumpets, loaded with fresh fig compote and walnut crumble. Plenty of scoop options: go for blueberry and gin jam, or a classic dark chocolate sundae, drenched in gooey chocolate sauce.
Pictured: Charcoal Octopus
Tender octopus, skewered and charred over coals. Grab a stick of each: smoky lemon and garlic, and balsamic and pepperberry finished with parmesan crumb.
Pictured: Intrigue Pinot Noir
Five pinot noirs plucked from various vineyards around the state and crafted at Chatto’s winery in Glaziers Bay. The mulled wine is is an absolute Tasmanian-winter must.
Pictured: Loaded Fries
Take up your cup and share in Communion. Loaded fries for meat lovers and vegans, and plenty of ales from Burnie’s finest brewers.
Pictured: Huon Pink Apple Scone
Scoffable scones, pies and puddings to keep you going through the cold. Charcoal bread loaded with garlic, herbs and a heavy hand of Tasmanian truffle oil, and spiced pumpkin pie for dessert, topped with leatherwood honey crumble and mascarpone.
Pictured: Dairy Cow Cheeseburger
Tassie chef Zac Green strips it back to one thing, done right: dry-aged ex-dairy cow on a classic cheeseburger, or portobello mushroom on ciabatta.
Pictured: Dagwood Dog
Fried in a gluten-free (yes, you read that right) sourdough batter and stuffed with a Scottsdale pork and cheese kransky, these puppies aren't your average showground mystery meat.
Pictured: Fried Cheesy Rice Ball
Fresh from a stint at the Waterloo Inn, chef David Moyle brings us cheesy balls of rice with bull kelp. Mindblowingly good. Scarf down one with each topping: raw bluefin tuna, braised abalone and calamari, or local black truffle.
Pictured: Hazelnut Choux Bun
All things dessert: choux buns, shortcrust pastry, rich mousses and soft clouds of cream and praline.
Pictured: 2025 'T-Red' Pinot Meunier
Tasmanian wines that refuse to conform, courtesy of one of the most intuitive and talented winemakers on the Apple Isle.
Pictured: Chicken Shawarma and Falafel Pita
Vibrant and fresh Middle Eastern-inspired dishes, featuring crispy pickles and preserves picked from Elle’s garden, or foraged locally.
Pictured: Fish Fries
Keep it classic with fresh Tassie fish and chips. Beer-battered flathead or fried whitebait with fries, cooked to order with house-made condiments and seasoning.
Pictured: Rose + Walnut Yunnan Baba
Crispy layers of hand-rolled Chinese bread, traditional to the Yunnan province. Filled to order with rose caramel and toasted walnuts, or rich molten chocolate.
Pictured: Portuguese Tart
Deloraine’s own boulangerie, turning out decadent bite-sized tarts and savoury treats: venison chorizo in flaky pastry, crispy fried mushrooms with black vinegar caramel, Portuguese tarts to finish.
Pictured: Floriano Pellegrino X MAMA
Michelin-starred chef Floriano Pellegrino grew up in his family's agriturismo in Puglia, trained in some of Europe's most revered kitchens, and came home to open Bros' with his partner and collaborator Isabella Potì (who will make an appearance, in the form of a literal chef's kiss). He's joined by Roberto Mele of artisanal bakery MAMA, whose fermentation obsession runs deep enough to inoculate surplus croissants with koji spores. Together they're serving a menu that folds fine dining into the traditions of southern Italy: Roberto's grandmother's broad bean purée with MAMA 'focaccietta' and croissant miso; Tasmanian oysters with king oyster mushrooms; wild-shot fallow deer with capers and sardines. Between set courses, things get intimate, with limoncello foam served from a mould of Isabella's lips, which you must kiss and suck to consume. For dessert, a ricotta and pickled mulberry tart constructed from MAMA's flaky sourdough croissant pastry.
Pictured: Spiced Tasmanian Wallaby Shish Kebab
Hellfire and brimstone, and an enormous barbecue: Mona’s Vince Trim and his soot-smudged crew are back at the coalface—literally—with enough fire-roasted fare to feed the masses.
Pictured: Tasmanian Truffle Prawn Toast
Dim sum dishes, best shared among friends. Flock to the BBQ pork buns and Sichuan dumplings, return for the satay chicken bao.
Pictured: Bakso Noodle Soup
Indonesian comfort food, made the traditional way. Juicy chicken dumplings in peanut sauce; saucy noodles topped with braised chicken; aromatic broths to warm your innards.
Pictured: Katsu Sando
Tasmanian roving chef Lilly Trewartha’s katsu sando takes inspiration from her time spent in Japan. The result is a hand-held stack of panko-crusted pork, thick soft bread and a Japanese-style barbecue sauce spiked with local apples.
Pictured: Chocolate Brownie with whisky caramel sauce
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.
Pictured: L'appel Wines
First-generation vignerons Bart and Jess craft wines with cool-climate fruit from Tasmania and beyond. Rip into four lip-smacking pinot noirs, ranging from rugged and contemplative to pure seduction. Plus, dry-aged Forkit Farm charcuterie cone for grazing.
Pictured: Manchego Cheese Puffs
Spanish and Mediterranean dishes to warm the coldest of Winter Feast nights. Small plates of ceviche, savoury croquettes, and crispy Tasmanian pink eyes, patatas bravas style. Wash it all down with hot buttered rum.
Pictured: Rhubarb Tart Cocktail
A family distillery rooted in a historic Oatlands property, with rhubarb running through their veins. Work through their range of elegant, fruit-driven gins, featuring rhubarb, cherry and clitoria.
Pictured: Local Absinthe
Absinthe with a Tasmanian edge: the holy trinity of wormwood, fennel seed and aniseed, lifted with orange peel and native lemon myrtle. Warm your insides with a selection of absinthe-led cocktails handcrafted by second-generation distillers.
Pictured: Made by Monks
Not a monastery of winemaking monks, but an eclectic collection of wines from Luke Monks, who turns good fruit into something a little more eccentric than the Tassie norm.
Pictured: Muffeletta
Produce-driven selections from the eastern shore's charming neighbourhood eatery, paired with Vini Fusilli wines.
Pictured: Fried Chicken Momo
Tuck into little pockets of goodness, available steamed or fried. For something with a bit more fire, go for the Chicken 65—a spicy, deep-fried South Indian snack.
Pictured: Dark Lager
Moreish lagers, hearty ales and a deep commitment to the dark arts. Prepare your palate for the Dark Lager, brewed exclusively for the Winter Feast.
Pictured: Moorilla + Domaine A
Embrace the fruits of the Moorilla and Domaine A wineries: rich, sumptuous reds; rare, back-vintage whites; a touch of sparkling. Drink deeply.
Pictured: Warm Cookie
Suspiciously vegan artisan desserts. Here to fool even the most diehard dairy devotees.
Pictured: Ambigua
Native botanicals and local fruit sourced from organic Tasmanian farms, blended into non-alc drinks that are refreshing, complex and made to be paired with food. Option to spike 'em with local booze, if you’re feeling frisky.
Pictured: Slow-cooked Chicken Injera
A hands-on Ethiopian feast of tangy injera, rolled and loaded with slow-cooked chicken or beef, lamb alicha, and vibrant veggie stews of cabbage, beetroot, spiced red lentils and split peas. *All served with with injera or rice + 4 vegetables sides
Pictured: Fermented Turmeric Rice
Self-taught fermenter, experimenter and cook Adam James aka Rough Rice makes congee you’ll be thinking about for days. Fermented turmeric and mapo wallaby, or shiitake and ginger, stacked with pickles, krauts, and chilli. Finish with some nourishing vitality broth, or go wild with a spiked Fire Tiger shot.
Pictured: Layered Honey Cake
Savour Ruby's exquisite petit gâteau, bursting with chocolate mousse and raspberry compote. Follow with five layers of soft, caramelised honey cake from Ava.
Pictured: Beef Brisket Po'Boy + Drinks
This NoHo institution brings the shared bites: braised brisket po'boys; buttermilk fried chicken; oyster mushroom skewers with spiced nectarine glaze. Pair with spirit-driven cocktails from Punch & Ladle: wake up with a cherry Irish coffee, or try the boozy apple and rhubarb rooibos tea, served with custard foam.
Pictured: Salvage Drink Co.
A fusion of tradition and madness from a sommelier turned distiller. Unorthodox cocktails made with salvaged bits that would have otherwise gone to waste.
Pictured: Crispy Potato Mochi with Umami Mushroom Gravy
From his ten-seater communal table to the hallowed halls of the Feast: legendary chef Luke Burgess brings his intimate fine diner to the masses with crispy potato mochi and umami mushroom gravy, and Scholé’s spin on a sidecar, with quince syrup and dried shiso leaf.
Pictured: 2025 Pinot / Shiraz
The side project of talented Tasmanian viticulturist Luke Andree, combining terroir-driven fruit with an experimental edge.
Pictured: Brushtail Possum Bao
From SoHo's cosiest wine bar, a taste of the wild and the unexpected: sous vide possum bao, spiced wallaby tacos and crispy pink eyes with lemon and rosemary.
Pictured: Beef Rib Korma
Indian fare as authentic as you’ll find this far south of the equator. Aromatic curries, street food, crispy-fried samosas and flaky naan to scoop up all the good stuff.
Pictured: Filipino-style Spit Roast Pork with Flatbread
Pictured: Birria Tacos
Downright delicious birria tacos with your choice of beef broth on the side: spicy, with Huon Valley habaneros; boozy, infused with Derwent Distillery whisky, or zesty, with lime.
Pictured: Strawberry Rosé
Distilled and bottled with love by a trio of country-living, folk-singing, banjo-stringing mates in Cygnet.
Pictured: Cold-pressed Juices
Fresh cold-pressed juices, spritzes and mocktails, with the option of adding a splash of something stiffer from the Endangered Distilling Co.
Pictured: Lamb Ribs + Nasturtium Negroni
Hobart's artisan distillers team up with the legendary Brooke Street Pier restaurant for a pairing worth lingering over. A uniquely antipodean gin inspired by the flavours that have come to define Aloft—nasturtium, meyer lemon and black garlic—paired with crispy masterstock lamb ribs and hot-and-sour eggplant.
Pictured: 2024 Tolpuddle Vineyard Chardonnay
Wines of precision and restraint, shaped by the Coal River Valley’s cool and dry climate. Dedicated exclusively to premium chardonnay and pinot noir, sip on some of the most expressive, sought-after drops in the country.
Pictured: T Pinot Noir 2021
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 sparkling pet nat rosé or one of the elegant pinot noirs on offer.
Pictured: Charred Beef + Tassie Whisky Meat Stick
Grilled delights, cooked and served on sticks. Start with the Jamaican jerked chicken and Tassie rum stick, come back for the brisket-loaded potatoes.
Pictured: Bloody Twist Donut
Eat and slurp your way through Taiwan, by way of a very good bowl of noodle soup, traditional sesame donuts, and spiced tea.
Pictured: Espresso Martini
Stay caffeinated with house-roasted barista brews and a frisky espresso martini, or go decadent with a boozy hot chocolate. Add a shot of Dark Kahvi coffee liqueur to your standard coffee order and you’ll be hard-pressed to maintain your virgin flat white habit by Monday morning.
Pictured: Loaded Balinese Rice Parcels
Fragrant rice parcels grilled in banana leaves, loaded with chicken, octopus or jackfruit, and seasoned with traditional Balinese betutu spices. Grab the combo and report back.
Pictured: Earthly Delights Winter Warmer
Tiny brewery in New Norfolk making unpretentious beers, unafraid of experimentation.
Pictured: Potato cakes with creme fraiche + avruga caviar
West Hobart’s New York-style deli and diner, slinging elevated potato cakes for every mood.
Pictured: Hot Spiced Cider
They don’t call Tassie the Apple Isle for nothin’. In the heart of the Huon Valley, Willie's fourth-generation orchardists produce some of the best ciders you can get your hands on. Quench your thirst with a cider made the Tasmanian way, including a teetotal option for drivers, kids and purists.