Peppina and Hellyers Road combine for a taste of Tasmania

One of Hobart's leading restaurants has teamed with one of Tasmania's top whisky distilleries for a one-off dinner to showcase the best of the Apple Isle. 

The Tasman Hotel’s Peppina Restaurant and chef Massimo Mele will combine with Hellyers Road Distillery to host Off the Press: Orchard & Oak, a celebration of single malt whisky and Tasmanian produce.

Mark in next Friday, March 27, at 7pm. 

At a cost of $160, guests will gather in the atmospheric Printing Room at Peppina (below) for a three-course menu by celebrity chef Massimo Mele, showcasing the Tasmanian launch of Hellyers Road's Peaches 20-year single cask release.

Menu highlights will include heirloom tomato crostinis, grilled prawns, potato gnocchi, dry-aged Angus sirloin steak, and a peach tart and amaretto crumble to finish. 

Along with the launch of the Peaches, whisky tastings paired with the food include a 12-year American Oak Single Malt Whisky and a Double Cask American & French Oak Single Malt Whisky.

Established in 1997, Hellyers Road Distillery is based in Burnie in north-west Tasmania. 

Should you be tempted, bookings are available here: 

https://www.sevenrooms.com/experiences/peppinahbalc/off-the-press-orchard-oak-4807792460873728

A rare chance to taste aged whiskies from Tasmania

Hobart's landmark The Tasman, A Luxury Collection Hotel, has partnered with Hellyers Road Distillery to launch what is billed as "Australia’s oldest whisky flight".

Launching next month, the exclusive tasting experience links two Tasmanian businesses committed to showcasing world-class yet local offerings.

Held in The Tasman’s heritage cellar door, and complementary to the existing wine tasting experience, guests can expect to experience a collection of aged expressions from Hellyers Road.

Flights will feature tastings of The Tasman Cask I, a single malt whisky aged in a 50-year-old port cask from Portugal, which will also be available in the hotel’s bars and rooms.

The tastings will feature a selection of Hellyers Road’s spirits, offering both entry level and premium flights, featuring a selection including Hellyers Road Double Cask; Hellyers Road The Journeyman, Hellyers Road Peated 7yr; Helleyrs Road American Oak Oloroso de Jerez Cask Finish 20yr; Hellyers Road Voyager Cask 19yr; Hellyers Road Single Cask 2157.05 21yr and Hellyers Road The Tasman Cask I 9yr.

Burnie-based Hellyers Road arrives at this partnership during a wave of global recognition, having recently secured multiple gold medals and category winner titles at the 2025 World Whiskies Awards.
Hellyers Road boasts it is Australia's oldest operating whisky distillery.

See https://www.marriott.com/en-us/hotels/hbalc-the-tasman-a-luxury-collection-hotel-hobart/overview/

Hobart's new bar has a unique Tasmanian accent

More details have been revealed about Hobart's new bar Mary, Mary, part of the new Tasman Hotel complex.

The new cocktail bar and spirits library will open its doors on December 9 with Ronan Kavanagh (above) showcasing the many flavours of Tasmania.

Mary Mary takes its name from the former St Mary’s Hospital built in 1841 and is hidden behind the deep old sandstone walls of the original building located off Salamanca Place.

The bar team is led by manager Kavanagh, who brings both international experience behind the bar and recognition for his work on local distilling projects at Charles Oates Distilling.

Mary Mary’s drinks menu is rooted in classic cocktails featuring native ingredients.

The signature cocktails reflect an ambitious re-imagining of the world’s great cocktails, including a Classic Martini made with Tasmanian gin or vodka, fresh vermouth, and a lick of aromatised verjuice, served with seasonal accoutrements made in house.

Mary Mary’s Old Fashioned is created with a house whisky blend, salt and umami.

The menu will feature ingredients including Braeburn apples sourced from the Huon Valley and a salty native succulent known as pigface, found growing on the coastline.

“A lot of thought and passion has gone into creating an experience at Mary Mary that celebrates the unique drinking culture of Tasmania - there is nowhere like it in the world,”, says Kavanagh.

“We hope people will feel as though they have discovered something special each time they visit, whether we have a rare whisky to taste from Sullivan’s Cove, or a cocktail showcasing an exciting new distiller and paired with a seasonal ingredient from the island. We want to be known for creating an element of the unexpected and moments of intrigue for our guests.”

A Coal Chute and Spirits Vault located at the end of a historic passageway houses Mary Mary’s collection of rare spirits.

The concept was developed by Proof and Co and award-winning Australian bartender, Charlie Ainsbury.

For more information, visit www.thetasmanhobart.com