Let the North-West Coast be your ultimate host at a new gourmet getaway event

An exciting new even is set to celebrate North West Tasmania’s incredible produce, food and drink, as well as the talented creators and makers behind it. HOW TO TAKE PART >>

When you only have one weekend to spend on Tasmania’s North-West Coast, there are a few ways to make it count.

One is to spend as little time in the car as possible and hop between world-renowned eateries along the Cradle to Coast Tasting Trail.

This pilgrimage will be showcased in an unforgettable weekend over April 23-24 for TrailGraze Tasmania ’22.

Masterful chefs like Analiese Gregory, Massimo Mele, and Palisa Anderson have worked closely with more than 20 producers to make unique recipes and experiences for TrailGraze.

Visitors will peek through the doors of farms and cellars for rare tours, tastes and workshops.

On our trip, my partner and I venture along the trail, starting at Hazelbrae Hazelnuts in Hagley to try the “A Taste of Champions” platter, featuring premium, rich hazelnut butter on acidic sweet apple wedges, cocoa-dusted hazelnuts and sourdough dipped in fragrant pure hazelnut oil.

A platter of nibbles and wine at 3 Willows Vineyard. Picture: Supplied.

We wander through the dusty orchard where people will soon be able to PYO (pick your own) nuts for the TrailGraze experience.

We drive inland to 3 Willows Vineyard, in Red Hills, a plot with dreamy ponds swallowed by reeds.

We graze over smokey Deloraine butcher kransky, garlic marinated feta, pitted olives, and crumbly Mersey Valley cheese, and sip the vineyard’s crisp, citrusy Livia Sparkling Rose.

Next is Spreyton Cidery; a charming saloon-style bar overlooking rows of staggeringly green apple trees.

The stunningly, beautiful Hazelbrae Hazelnuts property at Hagley. Picture: Christie Mcleod.

The family-owned business serves varieties like dry vintage, young summer, apple, pear, apple and raspberry, and hard ginger beer.

The apple and pear in particular showcase Tasmania’s classic, cool climate quality.

Travelling north, we find Penguin Beer Co, a beachside joint serving juicy American-style burgers and delectable battered fish and chips.

We wash down the fruity Emperor Penguin IPA and the rich Royal Penguin Chocolate Ale in the golden April sunset.

We head through farming land to our accommodation; Vineyard House at Ghost Rock Wines Tasmania.

A Taste of Champions platter from Hazelbrae Hazelnuts, featuring premium, rich hazelnut butter on acidic sweet apple wedges, cocoa-dusted hazelnuts and sourdough dipped in fragrant pure hazelnut oil. Picture: Ness Vanderburgh

We step into a spacious, serene lounge and elegant kitchen filled with natural light.

Our king bedroom and ensuite bathroom overlook acres of gorgeous vines trailing away toward the sea.

The following morning we head back down the rainy Bass Hwy to Ashgrove Cheese Dairy Door, at Elizabeth Town for breakfast.

We sample fresh, gentle milk – we’re told it “was grass yesterday”.

We savour crispy charred crusts of oozing three-cheese toasties, and enjoy a deluxe baked croque monsieur with smokey layers of ham off the bone, silky bechamel sauce and shaved parmesan.

We taste Ashgrove’s iconic cheeses; a mild Havarti, sharp Rubicon, aromatic Hermiston, and Eddington guiding the tastebuds from sharp to sweet.

Through the clearing rain, we visit the charming House of Anvers Belgian chocolatier in Latrobe to sample pillowy red velvet cake, Black Forest gateau, white chocolate truffles and a decadent walnut brownie.

We wind up verdant country roads to the Truffledore in Barrington – a gorgeous farm owned by couple Ina Ansmann and Timothy Noonan, and patrolled by adorable truffle dogs Cody and Kiki.

The restaurant’s warm wooden decor gleams in the afternoon light, and aromas of roasting vegetables waft through the cosy space.

We tuck into smokey potato chowder and trout soup with earthy black slices of freeze-dried Perigord truffle.

Next is a plate of gorgeous zucchini, baby carrots, charred beetroot and “whatever we could forage”, Ina says, beside tender roast wallaby with dazzling house pickled beetroot reduction and comforting truffle and parsnip puree.

Ghost Rock Vineyard, at Northdown, overlooking Bass Strait. Picture: Ness Vanderburgh

Savoury black truffle flecks through the buttery crème brulee to perfectly balance the sweet, scorched sugar. I’m beginning to think truffle will improve just about any dish.

Ina takes us and her adorable truffle dogs to feed the chooks. She shows us rows of French black truffle trees against the dramatic backdrop of Mt Roland.

TrailGraze guests will tour the farm and enjoy a truffle dog training demonstration.

Saving room for vino, we drive back to Ghost Rock in Port Sorell.

There’s the fizzy, delicate Zoe Brut Rose, sour and refreshing Supernatural Pet Nat, a cooling Pinot gris with gentle, sweet fruit and citrus notes, a light and delicately spiced Pinot Moonier, and plenty of bold Pinot Noirs.

The elegant dining area at Ghost Rock Wines Vineyard House. Picture: Ness Vanderburgh

Friendly co-owner Alicia Peardon tells us visitors on the TrailGraze weekend will have the exclusive chance to pick fruit from the vineyard, bring it to the winery for destemming and fermenting, and receive a TrailGraze labelled bottle in the mail.

We finish the evening with a delicious lamb shoulder with roast potato back at Vineyard House, with nothing left to do but fall heavy-eyed into sleep with our full bellies.

The author was a guest of TrailGraze.

MAKE A NOTE:

– To register for free for the TrailGraze weekend on April 23-24, visit trailgraze.com. Plan a self-guided flavour journey and tailor the experience to whichever scenic routes or culinary combinations excite you.

– Accommodation is available at Ghost Rock’s Vineyard House – boasting three bedrooms and sleeping up to six. For more information visit ghostrock.com.au or email [e-mail]

– See the best of the tasting trail year-round, with more information available via tastingtrail.com.au and northwesttasmania.com.au

•To register for the TrailGraze weekend on April 23-24, visit trailgraze.com. Plan a self-guided flavour journey and tailor the experience to whichever scenic routes or culinary combinations excite you.

• Accommodation is available at Ghost Rock’s Vineyard House – boasting three bedrooms and sleeping up to six. For more information visit ghostrock.com.au or email [e-mail]

•See the best of the Cradle to Coast Tasting Trail year-round, with more information available via tastingtrail.com.au and northwesttasmania.com.au