New cellar door eatery in Tasmania focuses on local produce

 

There is a new food offering at one of Tasmania's most popular cellar doors: Devil's Corner at Apslawn on the east coast. 

Devil’s Corner Kitchen is a food destination "designed to capture the wild beauty and elemental character" of the region. 

With views of the vineyards, Moulting Lagoon and The Hazards mountain range, Devil’s Corner Kitchen promises to champion local produce, smokehouse flavours and garden-to-plate principles. 

The new facility is open daily (10am–4pm), with Jack Bennett as head chef. His career spans regional venues including The Chophouse at Falls Creek, Trentham Hotel and Sister’s Rock at Borrodell Vineyard in Orange. 

“At Devil’s Corner Kitchen, we’re creating dishes that feel inseparable from this landscape - flame, smoke and seasonal ingredients are at the heart of everything,” Bennett says.

“It’s about celebrating the east coast’s raw beauty and Devil’s Corner wines in a way that’s generous, approachable and distinctly Tasmanian.”

Bennett’s launch menu brings this philosophy to life with a line-up of pizzas, pastas and seasonal mains that showcase local produce and pair with Devil’s Corner wines.

Pizza choices include chardonnay-braised Tasmanian pork belly with barbecue sauce, pork crackling and mozzarella ($34) and fresh mozzarella, Napoli sauce, local tomatoes and basil oil ($28). 

Mains may include gnocchi with hazelnuts, sage, brown butter and parmesan ($28) and local venison pappardelle with mushrooms and rich venison sauce ($32). 

There are suggested wine matches for each course. 

“Our wines are made to tell the story of this coast - wild, elemental and full of character,” says senior winemaker Tom Wallace. 

“Having a kitchen that mirrors that philosophy elevates the entire cellar door experience. Jack’s approach is adventurous yet authentic and we couldn’t imagine a better way to showcase our wines.”