Oct
03
2012

Embark on a foodie tour of Swansea

Shared by
0saves

Tasmania's east coast town Swansea, about a 90-minute drive from Hobart, is the foodie paradise that culinary fans must visit!

The historic township is also ideal for fishing, diving, swimming and relaxing on the beach, where it overlooks the renowned Freycinet National Park and Great Oyster Bay.

You can treat yourself to oysters, olives, berries, walnuts, wines and seafood as part of your Swansea food tour – so get stuck in trying all the local catch and produce!

Start your foodie experience at Kate's Berry Farm, where you can indulge in some mouth-watering cool climate berries while overlooking the magnificent east coast landscapes.

Kate's Berry Farm is open daily from 09:30 to 16:30, seven days a week (closed on Christmas Day), where you can try some tasty sweet treats in Kate's popular Just Desserts Café.

The menu is filled with yummy delights such as crisp Belgium waffles with poached berries and creamy ice cream, fruit pies made with Kate's berries and fresh local fruit and freshly baked scones topped with Kate's own range of jams.

Take some Kate's Country Produce with you, where she has created her own range of handcrafted chocolates, jams, sauces and jellies using home grown fruits.

You can also expect to find additional foods on offer such as relishes, chutneys, marmalades, local olive oil, walnut oil quince paste and a selection of other seasonal produce.

If you're looking for a place to dine in during your stay in Swansea, then you will want to check out The Bark Mill Tavern and Bakery.

The tavern is popular for its wood-fired pizzas, where you can choose from delicious toppings including garlic prawn, smoked Tassie salmon and sweet chili seafood.

Other tasty dinner menu offerings include the surf and turf made with scotch fillet, and prawns and scallops in a creamy garlic sauce, house-made beef lasagne and the Bark Mill seafood platter filled with calamari, fresh fish, smoked salmon and oysters.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>