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Saturday 29 March 2014

One of Tasmania's best gourmet experiences: Old Cable Station

Take a historic building, a passionate foodie and superb local wine and produce and you have one of Tasmania's best gourmet experiences.

Old Cable Station at Stanley, on the remote north-west corner of the island state, hosts four annual seasonal producers' weekends, with the next three scheduled as follows: Autumn: April 12-13; Winter: July 19-20 and Spring: October 11-12.

The Old Cable Station, a former telecommunications centre that linked the Apple Isle to mainland Australia, is today a country guest house and restaurant with views of Bass Strait.

It specialises in local dishes like char-grilled octopus, local scallops, oysters, abalone and Cape Grim beef and is a great destination for a country weekend away at any time of the year.

The quarterly seasonal producers lunches and dinners, however, are a draw for foodies throughout Tasmania - and it pays to book early.

Talented cook Charlotte Brown and her team pull out all the stops for the degustation events, with each course matched to wines from a local producer; maybe Chartley Estate or Delamere.

These are traditional long, lazy lunches and dinners often with the unique selling point that guests get a chance to chat with farmers and fishermen while enjoying their produce; making it a fabulous foodie experience.

Diners taste the produce from, and mingle with, the producers of the likes of Hursey Seafoods, Shipwreck Point Oysters, Tasmanian Abalone, Tasmanian Farmed Rabbit, Johnston Gourmet Meats from Smithton, Montagu Berries and Brandsema of Turners Beach, whose tomatoes are a throwback to a previous generation.

Each season brings new producers and taste sensations. 

Karen Goodwin-Roberts of Elizabeth Street Food & Wine in Hobart has designed the menu and will be cooking the dishes for the autumn event.

Her ethos on eating is to buy locally sourced, seasonal fresh food and the menu will feature smoked King Island beef tonnato; chicken liver parfait with lobster bisque; apple fritter with parsnip ice cream, among others.

The menu will also feature lamb and mutton bird sourced from Flinders Island alongside the King Island dairy and beef. Wines from Delamere Vineyard and Iron House boutique brews complete the line-up. The price is $175 per person (all inclusive).  

Call (03) 6458 1312 for bookings or email 

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