Sip and soar above Tasmania's east coast

 

So you'd like to splurge on a special experience when visiting Tasmania? 

Devil’s Corner has unveiled Soar and Savour, a one-of-a-kind Tasmanian experience combining a scenic helicopter flight over the Freycinet Peninsula with a premium cellar door tasting on the state’s east coast.

Designed as an intimate small-group experience, Soar and Savour offers visitors a new way to explore Tasmania’s coastal landscapes before returning to Devil’s Corner cellar door for a hosted wine and food experience.

Soar and Savour begins with sparkling wine and oysters at Devil’s Corner before guests board a scenic helicopter flight, taking in aerial views of the Freycinet Peninsula including the Hazards mountain range, deserted beaches and crystal-clear waters.

After the flight, visitors return to Devil’s Corner cellar door to enjoy a premium wine tasting paired with local produce from the recently opened Devil’s Corner Kitchen.

Devil’s Corner senior winemaker Tom Wallace said the new offering responds to growing demand for premium, experience-led travel in Tasmania.

“We’re seeing strong demand for immersive, high-quality visitor experiences along Tasmania’s east coast,” he said.

“Soar and Savour is designed to showcase the best of Devil’s Corner and the surrounding Freycinet region in a way that feels personal, elevated and distinctly Tasmanian.

“With limited numbers per flight, the experience offers an intimate and memorable way for guests to discover this remarkable part of the state.”

The cost is from $635 per person for the 2.5-hour experience, so it is not for everyone. 

Bookings: https://devilscornertasmania.rezdy.com/740576/savour-and-soar-the-ultimate-tasmanian-experience

Images: Jacob McKay 

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.”

Discover a Devil of a new Tasmanian gourmet experience

Innovative Tasmanian east coast winery Devil’s Corner - known for its stunning views and food and wine experiences - has launched a new signature experience: Moulting Lagoon Adventure.

The luxe journey offers guests an exclusive behind-the-scenes look at The Hazards vineyard and nearby scenic Moulting Lagoon, showcasing the region’s landscapes, premium produce and award-winning wines.

The Moulting Lagoon Adventure is described as "a curated luxurious exploration of the Devil’s Corner site" and includes a vineyard tour; learning the art of oyster shucking straight from the back of a ute overlooking Moulting Lagoon; indulging in a gourmet lunch in the exclusive underground cellar (The Devil’s Den); and concluding with a hosted premium wine tasting.

I'd schedule the wine tasting before lunch, but that would just be my preference. 

“We are incredibly excited to offer this bespoke and premium experience to our visitors,” says Devil’s Corner senior winemaker Tom Wallace.

“The Moulting Lagoon Adventure truly encapsulates the essence of Devil’s Corner, combining our passion for winemaking with the unparalleled beauty of our surroundings. It's a chance to connect with the land, the people and the flavours that make this region so special."

Devil’s Corner cellar door is at Apslawn on the east coast of Tasmania. The experience runs from noon-3pm and costs $195 per person. Bookings via the cellar door team on 0448 521 412 or at devilscorner.com.au.

A devil of a time wining and dining on Tasmania's east coast

You have a range of excellent wines at various price points. One of the best views in Tasmania. And a revamped cellar door with twice as much space to stretch out. 

Why would the new-look Devil's Corner tasting facility not be on your agenda if you are visiting the east coast of Tasmania?

From everyday drinking wines to small-batch releases, winemaker Tom Wallace has something for all tastes - including the new high-end Hazards range. 

Then there are those views; from the deck or the lookout tower, taking in the vineyards, the waters of the Freycinet Peninsula, Moulting Lagoon and the Hazards mountains in the distance. 

And the choice of sitting indoors or outdoors, eating seafood from The Fishers (where star chef Hugh Whitehouse is now consulting) or pizzas from Tombolo. 

The new additions include a new tasting area with an underground cellar for private tastings and events.

There is a lot more covered space for those wanting to dine, and as protection against the sometimes fierce locals winds. 

Devil's Corner marketing manager Will Adkins said the site expansion allows visitors to experience Devil's Corner no matter the season. 

Tasmanian architects Cumulus, who built the original cellar that opened in December 2015, were re-engaged for the new project, which had its soft opening this week. 

"With increasing awareness of the role buildings play in our environment, we felt it was important to continue many of the environmentally sustainable practices that we initiated at the beginning of the project - from material selection to prefabrication techniques," said Cumulus director Peter Walker. 

The Devil's Corner cellar door is at Apslawn - and open daily from 10am to 4pm. Walk-ins are welcome. 

BYO picnic rug, enjoy a glass of pinot noir on the tasting deck or the lawns. Bookings for seated, guided tastings are essential and can be made online.

See https://www.devilscorner.com.au/