Everyone knows that lush green pastures, clean air and water, rich soil and low food miles result in the best and freshest produce – and here, on Launceston's doorstep we have it all. Northern Tasmania's temperate, season climate, rainfall and fertile soils means that we can grow a wide variety of foods all year round.

 

Over recent decades our island state has built a reputation for incredible produce, with people travelling from interstate and overseas just to sample what we locals see every week at our markets, grocers and providores. Our region’s capital, Launceston, has become a vibrant hub for food, drinks, and a culture that celebrates the surrounding farmlands, orchards, vineyards, cellar doors and artisanal producers. With more 150 food producers, and over 200 cafes and restaurants in the city and surrounding towns and villages, the paddock to plate connection is an essential part of our lifestyle and a major source of our prosperity.

 

Launceston's designation as a UNESCO City of Gastronomy is international recognition that the rest of the world has caught on and the small island at the southern tip of Australia has become synonymous with quality produce that attracts high ticket values for its producers.

 

International recognition and the opportunities that can bring is important, but the designation also says something about us. In Tasmania, and especially Launceston and the north, the last decade has seen an explosion of producers and entrepreneurs in the art and science of gastronomy; from gin and whisky to truffles and wasabi, from cultured butter, and Castlefranco mix to hemp, snap frozen fruit and wagyu beef. From our growers and producers, to our cafes, restaurants, markets and providors; from our chefs and baristas to our community gardeners; in our City and across our region, Northern Tasmanians, quietly pursuing the gastronomic extraordinary. This is who we are.

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