Meet an in-depth guide to the Tasmanian wine industry

Want to know more about wines from Tasmania and the people who make them?

Who better as your guide than wine writer Mark Smith, who has been covering Tasmania and its producers for over 30 years.

Smith has recently launched his impressive labour of love wineintasmania.com, which is full of useful info for both serious wine lovers and those with a casual interest.

Smith says he was motivated to launch the free website by the increasing number of wine producers on the island, and the growing interest.

"I figured that if it’s getting hard for me to keep up with Tassie developments, it must be hard for media and industry folks more generally who are trying to keep up with the industry," Smith says.

"The industry has expanded so rapidly of late that few people have been able to keep up, even within the business."

So if you want to know the history of Small Wonder, or where Sailor Seeks Horse comes from then wineintasmania.com delivers.

Good news: The site has nothing to do with selling wine. No ads, endorsements, product placements, subscriptions.

The site features more than 450 pages of content and covers more than 180 Tasmanian wine producers.

For the more serious, there is site specific climate data for single vineyards, news/back stories about what’s going on at the moment and plenty of archival material, including vintage reports.

The site is fully navigable with a search box in the nav bar.

Want to know about Tasmania's only/first gruner veltliner, baco noir or chenin blanc? You'll find the info here.

There is still work to do. As Smith explains: "With 3rd and 4th generation ownership of vineyards, very few know the full story about how their vineyard came into being and evolved."

Still to come: distributor details, an events calendar, vineyard map locations and more.

I know that this is a site I will be referring to an a regular basis. Well worth bookmarking.  

Image: Mark Smith

Tamar Ridge/Pirie up the ante with new wine experiences

There is a new experience to welcome visitors to the Tamar Ridge/Pirie cellar door in Tasmania. 

The "elevated new visitor experience" celebrates a blend of cool-climate wines, thoughtful design and Tasmanian hospitality in the Tamar Valley.

Following a significant refurbishment, the revamped cellar door will offer a series of tailored tasting experiences overlooking one of the region's spectacular landscapes.

Completed in just eight weeks by local builder Zanetto, the transformation introduces a refined contemporary interior where bespoke Spiegelau crystal glassware, a striking double-sided fireplace and sweeping views across the Tamar River are combined. 

Guests can gather around a hand-crafted 12-seat Tasmanian oak table, relax by the fireplace or enjoy one of the intimate lounge spaces overlooking the vineyard. 

Luxury Portfolio manager Katherine Brown said the new cellar door reflected the evolution of both brands, while remaining true to their Tasmanian roots.

"It's incredibly exciting to welcome guests to a true brand home for Tamar Ridge and Pirie that reflects the quality, prestige and character of our wines," said Brown.

"Set high above the Tamar River, the cellar door enjoys one of the region's most spectacular outlooks, creating an extraordinary setting in which to experience our fine wines. 

"Whether you're relaxing beside the fireplace with a glass of Tamar Ridge Reserve Pinot Noir or enjoying a flute of Pirie Vintage sparkling overlooking the valley, we want every visit to feel memorable, considered and unmistakably Tasmanian."

Guests can choose from tasting experiences that range from introductory wine flights through to "refined hosted experiences".

Highlights include the Pirie Supreme Indulgence Experience, pairing prestige Méthode Traditionnelle sparkling wines with premium Oscietra sturgeon caviar, alongside the Ultimate Expressions of Pinot Noir , showcasing five of Tamar Ridge's premium pinot noirs, including limited Single Block releases.

Seasonal Tasmanian cheese platters and locally sourced small plates round out the offering. 

All tasting experiences can be booked online via tamarridge.com.au and pirietasmania.com.au.

The updated experiences are at 1A Waldhorn Drive, Rosevears - 20 minutes north of Launceston - daily from 10am–5pm. 

New cellar door restaurant for the Tamar Valley

Tasmania's Tamar Valley is to gain a new cellar door restaurant later this year. 

Small Wonder Wines Cellar Door and Restaurant will open its doors in September on the former Goaty Hill site.

The Small Wonder Wines Restaurant will be led by head chef Konstantin Putkin (ex Michelin-starred Galvin at Windows in London, and Wintergarden Restaurant in the Blue Mountains). 

Russian-born Putkin's menu is promised to feature hyperlocal Tasmanian produce, including elements from Springfield Deer Farm, Seven Springs Farm and Wattle Hill Olives. 

A range of Small Wonder wines will be available by the glass, as well as a selection of Tasmanian spirits and imported wines.

Kerry Hill Architects (Singapore) collaborated with local Tasmanian firm Edwards + Simpson to emphasise regional design elements. 

Rather than relying on signature dishes, the chef says the menu will evolve with the seasons, allowing the very best produce at its peak to take centre stage. 

“For me, the best restaurants start with great relationships," Putkin says. "The menus at Small Wonder are a celebration of Tasmania's farmers, growers and producers, and our role is simply to do their incredible work justice. 

“I want people to come in, share great food, discover where it comes from, and leave feeling like
they've experienced a genuine taste of Tasmania. If we can create something that's relaxed,
sustainable and full of heart, then we've achieved exactly what we set out to do.”

The opening will be a milestone says Overstory CEO Paul McArdle. 

“Since we opened as Small Wonder in 2021, it was a priority to remain part of the community," he says. 

"The new cellar door and restaurant is a chance to build on what we are already offering, introducing something a little different while retaining our well-known welcoming atmosphere.” 

Artworks from Tasmanian artists Stephen Bond, Alicia King and Paul Snell have been selected and
will be placed across the venue. 

Combining organic vineyard practices and minimal-intervention winemaking, Small Wonder Wines
employs practical initiatives like composting grape marc, encouraging beneficial insects, and reducing
chemical inputs. 

“Solar power, energy-efficient systems, and thoughtful estate design allow us to protect the land while making exceptional wine,” says winemaker Ockie Myburgh.

See www.smallwonderwines.com.au

Image: Sileo 

Wok on: Devonport kitchen spices up winter

It can be seriously cold in Tasmania over winter - but one Devonport eatery is heating things up with its hot wok dishes. 

Mr Good Guy is warming up the north-west coast by championing the wok as the ultimate cold-weather kitchen remedy until the end of August. 

High heat, bold scents and sizzling sauces from chef Muhammad (Momo) Fadly aim to lock in the flavour and warmth with different wok dishes rotating weekly throughout the season. 

The restaurant’s Winter Wok menu features dishes including fragrant Phad Kra Pa Moo, comforting La Na, wok-flamed Bò Lúc Lắc and fiery Mie Aceh. 

The Winter Wok dishes sit alongside Mr Good Guy’s signature favourites of pork belly bao, hawker-style plates designed for sharing, and the restaurant’s take on classics like sweet and sour pork.  

Located on Devonport’s waterfront inside Novotel Devonport, Mr Good Guy has been serving south-east Asian inspired food and cocktails since opening in 2022. 

Phad Kra Pao Moo is wok-tossed pork with Thai holy basil, garlic and chilli, finished in a fragrant oyster-soy glaze, while Lad Na, also from Thailand, stars wide rice noodles layered with meat and Chinese broccoli in a savoury gravy. 

Bò Lúc Lắc, translated as “Shaking Beef”, is a Vietnamese dish with wok-flamed beef cubes tossed with garlic and cracked pepper, finished with fresh herbs and a lime dipping sauce, while Mie Aceh is spicy Acehnese noodles tossed with prawns and slow-cooked beef, infused with aromatic spices, lifted with fresh lime and crispy shallots. 

* Novotel Devonport is Devonport's premium 4-star hotel in the heart of the city. See https://mrgoodguy.com.au/whatson/winter-wok-spice-up-your-off-season/

Hobart’s Mona to open Bangkok offshoot

The Museum of Old and New Art (Mona) in Hobart, Tasmania, and Asset World Corp Public Company Limited (AWC) in Bangkok, Thailand, have announced they are working together to develop MONA Bangkok, a major new art destination on the banks of the Chao Phraya River.

Tasmanian Premier Jeremy Rockliff joined Mona founder David Walsh, artist and curator Kirsha Kaechele, DarkLab CEO and creative director Leigh Carmichael and Mona executives in Bangkok for the signing of a Memorandum of Understanding with AWC, represented by Chief Executive Officer and President Wallapa Traisorat, and Chief Commercial Business Officer Michael Hariz.

The signing was also attended by Australian Ambassador-Designate to Thailand Pablo Kang, Thai Minister of Culture Sabeeda Thaised, Governor of Bangkok Chadchart Sittipunt and Governor of the Tourism Authority of Thailand Thapanee Kiatphaibool.

The MOU outlines the shared vision for MONA Bangkok, which will bring together Mona’s extensive experience creating internationally acclaimed art, music and cultural destinations with AWC’s record of landmark developments in Thailand.

David Walsh, Mona’s founder, said: "Having spent most of the last 25 years studying how museums work, AWC has presented us with a remarkable opportunity to take what we’ve learned to one of the great tourist centres of the world."

Since opening in Hobart in 2011, Mona has been visited by over 5.2 million people. It has helped change visitors’ perception of Tasmania and turn Hobart into an international cultural destination, drawing audiences from across Australia and around the world through its idiosyncratic approach to exhibitions, festivals, architecture, and hospitality.

The MONA Bangkok project will be led on Mona’s side by Carmichael under the direction of Walsh, with assistance from a project team of skilled creatives.

Carmichael has worked with Walsh for over 20 years. Together they established the Mona brand, the Dark Mofo festival, and cultural precinct In The Hanging Garden.

“MONA Bangkok will take the creative spirit of Mona into a new context,” Carmichael said. “Like the museum in Hobart, it will be unconventional and unique, and will present work by leading international artists, while also creating opportunities for meaningful dialogue with Thai artists, audiences and cultural traditions.

“The theme of light will be explored both as a physical phenomenon and as a metaphor. Light has long been a source of fascination, reflection and hope across cultures, and it feels especially resonant in Bangkok, with its rich cultural life and traditions. I’m looking forward to listening, learning and seeing where this project leads as it develops.

“We look forward to working with AWC on this ambitious project, and to meeting with Thai artists, designers and makers as we begin the journey.

“Bangkok is already home to important contemporary art events and institutions including the Bangkok Art Biennale, MOCA Bangkok and the newly opened Dib Bangkok. MONA Bangkok is intended to build on this momentum, helping strengthen the city’s position as a global art destination.”

Traisorat said: "At AWC, Building a Better Future is at the heart of everything we do. This collaboration with Mona reflects the power of partnerships to create lasting cultural and economic value. 

"Together, we are building more than a new destination - we are creating a bridge between Thailand and Australia through a shared vision, a passion for art, a shared commitment to sustainable tourism and a belief in the power of culture to connect people.

“We are excited to welcome Mona to Bangkok to create a world-class cultural landmark that inspires creativity, fosters meaningful artist communities, and encourages more people to discover new experiences. By bringing together art, innovation and hospitality, MONA Bangkok will strengthen the creative industry and enhance Thailand as the leading global sustainable destination.”

Further details on the project will be announced in due course.

Image: An early rendering of MONA Bangkok. Courtesy Mona, AWC and Six Degrees Architects.

Dark Lark is a seasonal Tasmanian treat

Winter in Tasmania is long, cold and dark.

It's the perfect time, then, for the sixth seasonal release of No. 166 Dark Lark 2026.

The limited-release whisky is housed in a matte black 700mL bottle - a dark, moody exterior that houses a Tasmanian single malt.

It's a bit late, to be honest, in that it is promoted as signalling "the arrival of winter and the ritual that comes with it". It's also a bit behind the Dark Mofo festival.

Crafted by master sistiller Chris Thomson and the Lark team, this year’s expression is promoted as "leaning into deep indulgence: sticky figs, dark chocolate-covered cherries and espresso gelato, lifted by lemon shortbread and soft honey."

It sounds delicious. And it is. Rich with treacle characteristics and very smooth on the finish. Hard to stick at one glass. 

No.166 Dark Lank 2026 is available from today via larkdistillery.com and Hobart venues. The RRP is $150.

Tasmanian tourism project goes up in smoke

Things can move glacially in Tasmania - and sometimes they just don’t move at all.

Take a multi-millon dollar tourism project designed to boost visitation to the Huon Valley in the far south of the state following major bushfires in February 2019.

Seven years after those fires, with not one brick laid, proponent DarkLab announced that it will cease further work on the Transformer project at Ida Bay with activities to be wound up by the end of July.

Despite receiving approvals from Huon Valley Council and Tasmania Parks and Wildlife in 2023 and 2024, an increase in projected costs, particularly in relation to visitor service structures, has rendered the project untenable.

DarkLab CEO and creative director Leigh Carmichael said: “It is with a heavy heart that we make this announcement today. We have given the project every opportunity to succeed, but after seven years’ work we have made the decision not to proceed.

“We would like to thank the far south community for their support, and we are disappointed that we have been unable to finish what we began. It’s difficult to walk away from the unrealised potential.

“We would like to thank the Huon Valley Council, the State Government, and the Federal Government who have worked patiently with us throughout this process, along with the artist and many people who have worked on the project since its inception.

“Unfortunately, the environmental and economic landscape is very different from when we were first asked to look at this project back in 2019. The long approval process, Covid and rising construction costs have all worked against us this time.

“While we still believe a catalyst project is urgently needed to spark further tourism visitation and investment in the Huon Valley, the timing for this project is no longer right.

“We will now focus on working with the Office for the Arts to acquit the Federal Government grant and ensure the funds are returned in full. 

"DarkLab, with [Mona owner] David Walsh, will cover the costs incurred in attempting to realise the project.”

Transformer was to be a site-specific commission by American artist Doug Aitken, a pavilion with a reflective interior, creating a lens consisting of angles and facets, a kaleidoscope that interacted with the landscape over the changing seasons.
 

Tasmania gets a uniquely eclectic new library

From words by William Shakespeare to Hunter S. Thompson and David Bowie, the new library at Tasmania's Museum of Old and New Art (Mona) is decidedly eclectic.

Phrontisterion, a $100 million library housing Mona owner's David Walsh’s collection of nonfiction, novels, rare books and maps, autographs opens to the public at Berriedale, north of Hobart, from 10am on Sunday.

"I was always all-in on books and libraries," Walsh says. "My first library card was the great leveller, the thing that gave impoverished child-me a chance to seek."

Phrontisterion, a word that suggests ‘a thinkery’, takes its name from Aristophanes’ Clouds, in which the author ridicules the self-certainty of the educated.

Walsh says it is a place to explore, be entertained, and research topics as diverse as ancient brewing methods, winter rituals, heavy metal pollution, Antarctic exploration, science fiction, sex, casinos, charcuterie, and the museum collection.

Rare books include Shakespeare’s ‘First Folio’, a second edition of Sir Isaac Newton’s Opticks, and the sixth edition of Charles Darwin’s Origin of Species, the last produced in the author’s lifetime.

There are also books signed by Umberto Eco, J.G. Ballard and Hunter Thompson, and hand-written documents by Balzac, Bowie, Whitman, Flaubert, Einstein, Newton, Marconi and Alexander Graham Bell.

"If you want to know what David is really like, browse his bookshelves," says Mona’s librarian, Mary Lijnzaad.

The way Phrontisterion organises books is as idiosyncratic as the collection itself. It uses novel technology to treat books as curatable objects rather than conforming to the Dewey Decimal System, used by libraries around the world.

Phrontisterion is connected to Mona’s existing buildings via tunnels in the sandstone. It’s located in the space beneath the inverted-ziggurat levels of Elektra (top image), Anselm Kiefer’s monumental concrete amphitheatre.

See phrontisterion.net.au 

The Icelandic connection to small-batch Tasmanian wines

Artisan Tasmanian winemakers Paul and Gilli Lipscombe no doubt expected some quizzical looks when they named their Sailor Seeks Horse "reserve" wines Huldufólk.

Huldufólk is Icelandic for "hidden people" and these creatures are supernatural elves in Icelandic and Faroese folklore, who look and live like humans but exist in a parallel, unseen dimension.

Residing inside rocks, hills, and cliffs, they are deeply respected, with many locals historically avoiding moving rocks or building on specific lands to protect their homes.

Huldufólk are traditionally believed to be indistinguishable from humans.

 

The name comes from Paul's family connections with Iceland.

His father Hugh owns fish and chip businesses in the UK, and in 1981 he jumped on a plane to Iceland on a mission to source the best quality cod and haddock.

It was then, 45 years ago, that the Lipscombe family developed a relationship with fishermen in Isafjordur that still stands.

Today, the Lipscombe family still sources fish from the trawler Julius Germundsson.

Back in the Huon Valley, in the far south of Tasmania, Sailor Seeks Horse's current Huldufólk releases are the 2024 Chardonnay and Pinot Noir.

The chardonnay is a stunner: fiercely linear, pure and precise. It is simultaneously chalky, citrusy, crunchy and cohesive with lemon meringue pie notes. Sadly only 800 bottles were made. 

The cellar worthy pinot noir is similarly scarce, made from a single barrel of 115 clone pinot with an impressive melange of fruit and savoury notes. Each costs $120 and you may already be too late. 

See https://www.sailorseekshorse.com.au/ 

Party time at Hobart's urban winery

Hobart comes alive during the nights of the Dark Mofo festival.

But what if you are looking for something vinous to do during the day?

If trekking out to one of the vineyard regions is too hard, what about a visit to the Glaetzer-Dixon urban winery and cellar door?

If you'd like a full tasting you can book in here, but this year Nick and Sally Glaetzer will also be hosting a pop-up bar in the winery at 93 Brooker Ave, Hobart, serving up wines by the glass accompanied by live music.

"This is a fun opportunity to come and see a working winery while there’s some interesting fermentation business happening in the cellar," says Nick Glaetzer.

The Glaetzer-Dixon pop-up will be open 3pm-5pm on Friday, June 12, Friday, June 19 and Saturday, June 20.

And If you’re heading to the Winter Feast, Nick will be behind the bar a few nights serving the Uberblanc Riesling by the glass.

Hobart gets a new whisky hotspot in time for Dark Mofo

Just in time for the Dark Mofo winter festival, Lark Distillery has launched a new whisky hot spot.

The Still - Lark's flagship whisky and cocktail bar - has been reimagined as GOTHAM at The Still.

Lark suits say the tasting room and lounge will retain its atmosphere, service, and exceptional spirits but as GOTHAM will have a "darker pulse".

Launching this week with a new food and cocktail menu, GOTHAM will showcase an "ultra high-performance sound system" from local acoustic designers Pitt & Giblin and a moody new ambience.

“GOTHAM is our invitation to locals and visitors alike to gather, pour something wicked, and stay under the spell," says Lark head of hospitality Dan Knight.

"It’s still Tasmanian at its core, and still driven by the Lark spirits that we love, injected with a mood and mischief that Hobart has been waiting for."

In keeping with GOTHAM’s distinctive new personality, chef Benjamin Co-Pavier’s menu is reminiscent of New York cocktail bars, featuring plates of shucked-to-order local oysters from Tasmanian Oyster Co., fried chicken, Robbins Island wagyu skewers, and a classic cheeseburger.

GOTHAM at The Still will host a number of regular events, including gin blending, live jazz every Wednesday evening (5:30-8:30pm), and a Happy Hour with a Lark twist.

GOTHAM at The Still at 30 Argyle Street, Hobart. Open Wednesday-Thursday, 3pm-late and Friday-Sunday, 1pm-late.

Noir Noir marks the Winter Solstice in style

 

While Hobart has the Dark Mofo winter festival, the Tamar Valley in the north of Tasmania has Noir Noir. 

Pinot noir, whisky and stargazing collide for a one-night-only celebration - on the longest night of the year - with Tamar Ridge and Turner Stillhouse returning with their annual Winter Solstice event, Noir Noir. 

To be held on Saturday, June 20, from 6-10pm at the Tamar Ridge cellar door, the event will showcase cool-climate pinot noir wines, newly released spirits, bonfires, live music and guided stargazing beneath the Southern Hemisphere sky.

Guests will gather around outdoor fire pits while tasting red wines from Tamar Ridge alongside spirits from Turner Stillhouse, including the distillery’s newest whisky release.

Throughout the evening, local astronomer Chris Arkless will guide guests through the winter sky, sharing stories of constellations, celestial movement and the significance of the Winter Solstice.

Tamar Ridge chief winemaker Tom Wallace says Noir Noir has become a much-loved winter tradition in the Tamar Valley. 

“There’s something incredibly special about Tasmania in winter; the darkness, the stillness, the cold air, the stars overhead," Wallace said. "Noir Noir brings all those elements together in a way that feels uniquely Tasmanian. 

“Pinot noir and whisky are both incredibly expressive drinks. They’re layered, textural and deeply connected to place, and this event gives people the chance to experience them in a completely different setting."

Tickets are $45 per person and include tastings of new-release wines and spirits, live music and stargazing session. 

Guests can also enhance their experience with an optional Southern Skies Tasmanian Cheese Box ($30), featuring water crackers, aged cheddar, truffled cheddar and soft fetta.

Tickets are available at tamarridge.com.au/events/noir-noir-winter-solstice

Italian pan handler to star at Dark Mofo Winter Feast

Star Italian chef Floriano Pellegrino will be the headline act at the Dark Mofo Winter Feast in Hobart.

The guest chef runs Michelin-starred restaurant Bros’ in Puglia with his partner Isabella Potì - a venue known for its avant-garde interpretation of Italian cuisine.

Pellegrino will collaborate with Roberto Mele of MAMA Hobart artisanal bakery to create five dishes, including a ricotta and pickled mulberry tart.

The Winter Feast will once again transform the Hobart waterfront with tens of thousands of people expected across both weekends of this year’s Dark Mofo.

The Winter Feast will feature over 70 stallholders - 40% of them new - from across Tasmania, along with crackling fires, music and community.

‘The Winter Feast is a candlelit haven from the cold weather," says Chris Twite, Dark Mofo’s artistic director.

"It’s where we refuel, nourished by the ritual of coming together around the fires, enjoying the incredible array of food and drink, and sharing stories of exploration and discovery among friends and strangers."

Hobart micro restaurant Scholé will makes its first appearance at the Feast, with Luke Burgess serving up a Japanese-inspired dish of crispy potato mochi.

Star local chefs will include David Moyle and Lilly Trewartha, along with Analiese Gregory, while Mona executive chef Vince Trim will be back, cooking with fire at the Heavy Metal Kitchen.

Beverages will include a refreshing Strawberry Bubble from Cygnet's Tasmaniac Distillers, a hot buttered whisky from Battery Point Distillery and a selection of cocktails from Local Absinthe.

"The generosity, abundance and creativity of Tasmania’s food culture is on full display once again this year, with tasty offerings from all around the island," says Winter Feast food curator Amanda Vallis.

The music program kicks off with The Gathering, a First Nations-led celebration of culture, connection and storytelling for the first night of the Feast. Curated by Dark Mofo’s Tasmanian Aboriginal cultural advisor Caleb Nichols-Mansell, the Gathering centres the ‘Matriarchs of Music’, presenting by artists like Emma Donovan, BADASSMUTHA, DENNI, Bumpy, Stiff Gins and Nidala Barker.

The Feast spreads across Salamanca Lawns and Princes Wharf Shed 1 and runs on both weekends of the festival: Thursday 11–Sunday 15 and Thursday 18–Sunday 21.

Season passes are still available at darkmofo.net.au/winter-feast.

As part of the Winter Feast’s commitment to reaching zero waste, all stallholders will stock reusable cups and compostable crockery and cutlery. The Winter Feast is a cash-free event.

Camp in your van in a Tasmanian vineyard

Fancy parking your camper van in a Tasmanian vineyard setting for a few days?

Craigie Knowe is the oldest vineyard on the Freycinet Coast and just 40 minutes from the beautiful Freycinet National Park. It is now offering free self-contained camping in the vines.

The family-owned and operated vineyard and cellar door offers the opportunity to sit back and relax while you enjoy a glass of wine, just metres from the vines while enjoying a platter of local Tasmanian produce. 

The surrounding area has magnificent scenery and beaches, seafood and several cellar doors, walks and art galleries.

Camping is strictly for self-contained vans as there are no facilities in the vineyard camp ground.

Craigie Knowe is at 80 Glen Gala Road, Cranbrook, Tasmania, 7190. 

See https://craigieknowe.com.au/vineyard-east-coast-tasmania/

So you want to learn about sparkling wine from the best in the business?

Serious about sparkling wine? 

Want to learn more? 

Leading wine educator and Champagne experty Tyson Stelzer is teaming up with Ed Carr (House of Arras), Natalie Fryar (Bellebonne) and Andrew Pirie (Apogee) for the inaugural Tasmanian Sparkling Immersion on November 13-15. 

The quartet will host five intimate masterclasses, two winery visits, barrel tasting and a vineyard visit in the Tamar Valley and Piper’s River, home to some of the best sparkling wines in the world.⁠

⁠The winemakers have a combined experience of a 134 vintages and the weekend will showcase over 50 of their finest cuvées spanning three decades, alongside some other great sparkling wines of Australia, Champagne and the world. 

Along with three days of tastings and visits, there will a gala dinner, a cocktail dinner, brunch and two lunches at Evenfall, where Apogee and House of Arras will pair their wines with local Tasmanian produce.⁠

⁠The weekend is limited to just 33 guests. 

For more details check out https://www.tysonstelzer.com/tasmanian-sparkling-immersion-13-15-november-2026/

Books and more books: Mona to unveil new wing

Need another excuse to visit Tasmania?

Mona founder David Walsh (right) has just come up with something. It only took him 10 years to get it done.

After four years of construction and 10 years of headaches, Hobart’s Museum of Old and New Art (Mona) is set to open its new wing in June, Walsh reveals.

It will feature a vast library to house his collection of rare books, maps and more, along with artworks by Anselm Kiefer, Julian Charrière and others.

"I was always all-in on books and libraries," Walsh says. "My first library card was the great leveller, the thing that gave impoverished child-me a chance to seek.’

The Phrontisterion, coined by Aristophanes in his work Clouds, for ‘a thinkery’, in which he ridicules the self-certainty of the educated, will draw from Walsh’s collection of "a big bunch of books".

Mona’s librarian Mary Lijnzaad said: "If you want to know what David is really like, browse his bookshelves."

Phrontisterion is connected to Mona’s existing buildings via tunnels in the sandstone and located in the space beneath the inverted-ziggurat levels of Elektra (above), an Anselm Kiefer amphitheatre, first built at Kiefer’s studio at La Ribaute in Barjac, southern France, with sculptures and paintings by the artist installed throughout.

The new wing will accommodate Breathe, a permanent installation by Julian Charrière, whose solo exhibition Hard Core will reside at Mona from June 6, 2026 to April 5, 2027. The installation invites visitors to breathe air that has never been breathed before.

The opening of the new wing also coincides with the return of Ryoji Ikeda’s light tower, spectra, and the Mona debut of In Absence, an architectural installation created by Kokatha/nukunu artist Yhonnie Scarce and Melbourne architects Aaron Roberts and Kim Bridgland for the 2019 NGV Architecture Commission.

The 9-metre-high timber tower takes inspiration from traditional eel traps and is adorned with 1,400 hand-blown, black glass murnong, or daisy yams.

See mona.net.au

Images: Supplied by Mona

Tasmanian wine producer targeting Korean market

South Korea and India are largely unexplored export destinations for Australian wine producers.

Both have large populations with increasingly western focused young populations offering immense potential.

Josef Chromy Wines from Tasmania is one the wineries taking advantage and has partnered with Choix Trading to launch in South Korea’s on-trade sectors, wine industry news hub the drinks business has reported.

Choix Trading is operated by Avec Wine, an importer and distributor with offices in Seoul and Busan.

Avec says on its website: “We import and distribute wines that are not merely for drinking and getting drunk, but to further enhance gatherings with good people."

Josef Chromy Wines has worked with Choix Trading to launch a collection targeting leading Korean sommeliers and hospitality venues. 

The South Korean collection features Josef Chromy Riesling 2024; Chardonnay 2024; Pinot Noir 2024; Sparkling Cuvée NV; Sparkling Rosé NV; and Zdar Chardonnay 2024.

Founded by transplanted Czech native Josef Chromy in 2007, the estate boasts a 61-hectare vineyard at Relbia, south of Launceston.

Choix Trading is a boutique importer recently established to concentrate on higher-end vintages for on-trade channels.

“Josef Chromy Wines represents the type of high quality, terroir-driven estate we are committed to introducing to South Korea’s on-trade market,” said Taeho Choi, CEO with Choix Trading.

“We look forward to building the brand with our on-trade partners and sharing Tasmania’s distinctive cool-climate style with the Korean hospitality sector.”

Bird in Hand celebrates love for Tasmania

Andrew and Susie Nugent have an ongoing love affair with Tasmania and its cool-climate wines.

The founders of Adelaide Hills winery Bird in Hand - known for its outstanding restaurant - now control two vineyards on the island state and have opened their new hospitality venture at the lovely Royal Tasmanian Botanical Gardens in Hobart.

With former Saffire head chef Paddy Prenter heading the kitchen brigade, Bird in Hand this week celebrated the opening of its new restaurant, kiosk and a wine tasting facility in the gardens.

The Friday night opening was blessed with some rare balmy autumnal Tasmanian weather.

The tasting room, restaurant and kiosk will all offer different experiences and Bird in Hand will also manage weddings and bespoke events. 

I can't imagine anywhere nicer than the veranda to enjoy a glass or two on a sunny day.

The Nugents expect a restaurant dining experience akin to Bird in Hand’s LVN Restaurant at Woodside, with the  spectacular dining room showcasing local produce, art, flora and fauna of Tasmania.

The tasting room will showcase Bird in Hand cool-climate wines - including those from the East Coast and West Tamar vineyards - alongside a selection of other locally crafted beverages.

The 14-hectare Botanical Gardens has housed rare, native and intriguing plants for over 200 years. It also offers a thriving kitchen garden.

"We've long known about the quality of wines from Tasmania, and now we have our own vineyard at Seymour, north of Bicheno, and custodianship of  Waterton Hall in the Tamar, as well as the very special privilege of being in Hobart," Nugent said at the launch. 

"We'd known about the potential of sparkling wines from Tasmania but to be perfectly honest we didn't understand what an extraordinarily special place this is - the beauty of the land and its people is unsurpassed. 

"We want to contribute to the community, to the producers and the environment.

"We will do our very best to do justice to this magnificent site."     

* The writer was a guest of Bird in Hand

A Tasmanian rural retreat just down the road from Hobart Airport

 

When you have to wait for a mother chicken and her fluffy chicks to get out of your way before you enter reception you know you are staying somewhere a little different. 

Iron Creek Bay Estate is a hotel, a dining establishment, a vineyard, a function centre, wedding venue and a farm stay all rolled into one. 

You'll find it overlooking the water just outside Sorrell. down the road from Hobart Airport on the route to Port Arthur and the Tasman Peninsula. 

Talented chef Jesse Allardyce has built up quite a following for his seasonal, produce-driven cooking at the on-site Orana restaurant (above), which is becoming a popular weekend destination for Hobartians. 

He showcases local produce including Boomer Bay oysters, Marion Bay Poultry and Tongola Goat Cheese, as well as using fruit and vegetables from the property's gardens and orchards. Think cherries, apricots, plums, figs, apples and pears.

I tried calamari in pork and kombu broth with lardo and sesame oil; kingfish with buttermilk, snow pea and dill (both delicious), and a pear and chocolate creation that was deliciously decadent.  

Pair your meal with a glass of wine made from riesling or pinot noir grapes grown on the estate - the wines are made by Jeremy Dineen from Haddow and Dineen, previously chief winemaker at Josef Chromy.    

Breakfast is pretty basic, and, I suspect, a work in progress.   

There are several accommodation options - from colourful pavilions to pods - offering free wifi, Smart TVs, Orana bathroom amenities, air conditioning and energy saving lighting. 

On-site facilities include a gym, laundry and lounge 

Kids, particularly urban kids, will enjoy getting up close to chickens, ducks, peacocks, ponies, alpacas, sheep, rabbits and horses. 

Buckets of pellets are available at the reception for anyone wanting to immerse themselves in the Tasmanian rural experience and feed the critters. 

Wildlife also abounds with echidnas, wallabies, pademelons all residents of the estate. There are 5km of pathways suitable for a stroll, or a trail run. 

The original estate on the site dates back to 1834 and is now owned by the Tao family, who live on site. 

 

You are just 10 minutes from Hobart Airport and a short drive from the town of Sorell. The Tasman Peninsula, wineries including Bream Creek and Bangor and historic Port Arthur are close by. 

A great venue for anything from business meetings to a family getaway. 

Iron Creek Bay Estate, 394 Arthur Highway, Sorell 7172. (03) 6292 5030. www.ironcreekbay.com.au 

* The writer was hosted by Iron Creek Bay Estate    

 

Fish death numbers a blow to the image of Tasmania's farmed salmon industry

Think you are eating clean and green when you buy Tasmanian farmed salmon, or order it in a restaurant?

You are actually supporting foreign-owned companies whose business model involves multiple large-scale fish deaths.

Data released by Tasmania's Environmental Protection Agency today shows reveals over 9,000 tonnes of salmon mortalities in first three months of 2026, amounting to around 12% of annual production, Peter George, Independent MP for Franklin, reported in a media statement.

"Mortalities in salmon pens in Tasmania have reached astonishing levels, revealing mass deaths and disease are now just “business as usual” for the multinational industry," George said. 

"The attrition rate has reached at least one in every four fish at even the most generous estimate and has probably been far higher. This is a level of animal mortality that no real farmer would tolerate.

"This is a deeply disturbing outcome and clear evidence the industry is unsustainable as Tasmanian waters warm rapidly and disease becomes endemic."

George reported figures for 2025 suggest an even worse outcome, with at least 4 million (21,133 tonnes) died in the 12 months, peaking at around 1.2 million (6,300 tonnes) alone in February of that year.

"By dumping thousands of kilos of the now-banned antibiotic, florfenicol, in diseased pens, the industry may have reduced the number of mortalities in the first months of this year – but those numbers remain totally unacceptable," George said.

"The industry has been spared even worse outcomes because waters have been cooler than expected so far this year.

"However, meteorologists predict super heating of waters next spring and summer which will inevitably result on far more disease and many, many more deaths.

"This is an industry facing crisis levels of mortalities in which untold numbers of fish will continue to suffer and die, regional jobs will grow more insecure, and Tasmania’s reputation as a clean, green haven will continue to slide."

Rosalie Woodruff MP, leader of the Tasmanian Greens, slammed the state Liberal Government for poor oversight of the industry, which is accused of environmental vandalism and is dominated by Brazilian-owned Huon Aquaculture and Canadian-owned Tassal.

"The Liberals and the industry claimed florfenicol would stop fish die-offs, but that hasn't happened - even with a cooler summer," she said.

"These figures are yet another reason why the Government needs to rule out supporting the salmon industry’s push to use this antibiotic again.

"Instead, the Liberals need to introduce basic measures like reducing fish density levels, and to empty those pens where disease takes hold."

Image: Bob Brown Foundation