Penny Hunter for The Weekend Australian Luxury + Travel Food Issue explores Saffire Freycinet, Australia’s luxury coastal sanctuary on Tasmania’s East Coast uncovering their deep passion for local Tasmanian providores. The visit reveals an intimate connection with the region’s whiskey and wine producers, oyster growers, and purveyors of native foods, showcasing the lodge’s commitment to celebrating and supporting the rich tapestry of local culinary traditions.

A highlight of the story is the discovery of over 30 Tasmanian whiskies at the bar of Saffire Freycinet, including selections from the new Waubs Harbour distillery in Bicheno. The distillery, which released its first bottles last April, has collaborated with the lodge to create a special Saffire whisky edition. Guests are invited to enjoy an informative and delightful tour of the distillery, deepening their appreciation of Tasmania’s rich whiskey heritage.

“Hunkering within the bushland of Freycinet National Park on the east coast, luxury lodge Saffire Freycinet has long been a passionate advocate for Tasmania’s providores. In the long, curved Palate restaurant, looking out over Coles Bay to the pink granite of the Hazards range, guests might dine on tender Cape Grim beef, pacific oysters from nearby Melshell, tangy Tongola goats cheese and charred octopus from Stanley Bay. Honey comes from Wild Hives bees that collect pollen from the 30,000-odd natives planted on what was once a caravan site. Seeds from some of those trees and shrubs add crunch and flavour to house-baked breads, and Tassie wines dominate the wine list. At the bar, more than 30 Tasmanian whiskies glow like golden lamps; they include bottles from one of the newest kids on the block, Waubs Harbour distillery.”

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