This tiny island at the southern end of Tasmania punches well above its weight when it comes to artisan producers. With one main road from the ferry to the town of Alonnah, you can’t miss the highlights: slurp ocean-fresh oysters at Get Shucked, battle the crowds for samples at Bruny Island Cheese & Beer Co. and pick up a loaf of warm sourdough from Bruny Baker’s roadside honesty ‘fridge’. Hotel Bruny – the island’s only pub – does craft beers and burgers, too. Outsource the driving with Pennicott Wilderness Journeys’ producer-focused Bruny Island Traveller tour, which includes lunch overlooking Adventure Bay. Bruny Island.

Founder John Ibrahim refers to Callington Mill as “the Rolls Royce of whisky distilleries” without a hint of hyperbole. His $46-million investment has transformed Oatlands’ 187-year-old sandstone mill into an experiential destination, from high-tech tours to blending masterclasses. The buildings have been meticulously restored – they now house video installations that chronicle the site’s history from colonisation to present day – while the cellar door’s glass walls let you watch distillers at work. Settle in for a tasting flight and a spot of lunch, with a short menu dedicated to fare like confit duck, pork belly and cheese platters. 6 Mill Ln, Oatlands. callingtonmilldistillery.com

Hobart’s best brunch can be found at Grub Hub, an assembly of food trucks at the Farm Gate Market, which runs every Sunday morning. Stallholders rotate, but firm favourites include Pacha Mama’s wallaby, pinto bean and cheese burritos; aromatic meatball and noodle soup (bakso) from Kaki Lima Indonesian Street Food; and egg hoppers with dal and sambal from Lucky Sri-Lankan Kitchen. Keep snacking as you cruise Bathurst Street for edible souvenirs (everything sold at the market must be grown and made in Tasmania). Mother of Pearl’s meringue-topped vanilla, white chocolate and lemon curd cookies have many fans. Bathurst St (between Elizabeth and Murray Sts), Hobart.

This new mod-Mediterranean fine diner from the team behind Aløft has become the restaurant of summer. It’s one floor below its award-winning sibling on Hobart’s Brooke Street Pier, so the venues share the same million-dollar view. Chef and co-owner Christian Ryan’s degustation-only menu melds native ingredients with mostly Mediterranean accents. Think macadamia hummus topped with wallaby tartare, charred octopus tentacles on taramasalata and 12-hour lamb shoulder on lemony potatoes. The decor channels 1960s Riviera vibes and the wine list reads like a list of luxury cruise destinations, with drops from Calabria to Santorini. Brooke Street Pier, 12 Franklin Wharf, Hobart.

Hobartians don’t usually queue for bars or restaurants, so the fact that Sonny still has a line snaking up Elizabeth Street five years into its tenure says a lot (hot tip, go at 4pm to nab one of the 20 walk-in-only seats straight away). Owner Al Robertson oversees the low-intervention list of local and international wines, plus a short menu of snacks and one pasta. On a regular day, you’ll find oysters, olives, cheese and fancy cold cuts on toast, but keep an eye out for collabs. Melbourne-based chefs Tom Sarafian and Rosheen Kaul have recently run residencies. 120a Elizabeth St, Hobart.

Could this be Australia’s best minibar? Arriving at Stillwater Seven, guests discover that the intriguing pre-arrival questionnaire has informed the stocking of their personal pantry – be it with Tasmanian whisky or vodka; or a waiting glass of Tamar sparkling wine or Apple Isle ale. Add fresh-baked bread with local butter and it’s the perfect entree to Launceston’s top gourmet stay. The transformed 1830s flour mill revels in all things Tassie-grown and crafted, particularly in restaurant Stillwater, where chef and co-owner Craig Will showcases ingredients like Lenah wallaby, Cape Grim beef and local market veg of all hues. 2 Bridge Rd, Launceston. stillwater.com.au

Thursday is a great day to visit The Fish Van, which has permanent residence at Triabunna Wharf on Tasmania’s East Coast, because a fresh catch comes in on Wednesday afternoons. Depending on the season, you’ll find locally caught crayfish, scallops, stripey trumpeter and flathead alongside the full Australian fish-and-chip-shop offerings, from squid rings to dim sims and chips in a paper cone. Don’t miss out on the old-school fish burger, with your choice of battered, crumbed or grilled fish, plus shredded iceberg lettuce, sliced tomato, tartare sauce and cheddar cheese, all in a fluffy bap roll. 19 Esplanade W, Triabunna. facebook.com/thefishvan/

In 1999, Tim Terry struck black gold in the fertile soil of Tasmania’s north. The entrepreneurial farmer was determined to establish black truffles, and with that first crop, kickstarted an industry that no one saw coming for Australia. Today, truffles thrive everywhere from Manjimup to Canberra, but Terry’s legacy is safe, thanks to his children, Henry and Anna. The second-generation farmers now run the family truffière, welcoming visitors to join their troupe of affable truffle hounds in the orchards, where they sniff out the precious fungi supplied to chefs and those savvy enough to join the lunch tour. 844 Mole Creek Rd, Deloraine.

Despite its small output, Tasmania produces an oversized share of Australia’s finest wine – from the Tamar’s sparkling winemakers to the East Coast’s scenic vineyards. So when the duo behind one of South Australia’s best cellar doors took over fabled Tasmanian vineyard Tolpuddle in 2011, wine buffs took notice. In the Coal River Valley outside Hobart, cousins Martin Shaw and Michael Hill-Smith (of Adelaide Hills’ Shaw + Smith) have propelled Tolpuddle’s chardonnay and pinot noir to cult status. A brand-new cellar door, open for tastings by booking, lets you sip through impossible-to-get drops alongside grazing boards of premium Tassie produce. 37 Back Tea Tree Rd, Richmond.