With a name that’s become synonymous with luxury, Saffire Freycinet is a bucket-list destination for travellers all over the world. 

But it’s not just its awe-inspiring architecture, jaw-dropping views and attentive, tailored service that gives this accommodation a firm, first-place spot on the top of discerning travellers’ must-visit lists. For food lovers, Saffire also presents a hands-on culinary-centred experience quite unlike anywhere else.

Local produce

Tasmania is an island known for its produce-driven ethos, and its East Coast’s famed Saffire Freycinet is committed to ensuring its guests come away feeling connected to the abundant land on which it sits, and that each visitor is able to savour the island’s bounteous fruitage.

From the moment a guest arrives, a Tasmanian-brewed beverage awaits. In its on-site restaurant, Palate, executive chef Paddy Prenter presents his locally oriented and refined menu that celebrates the region’s finest seasonal fare – with many ingredients picked from his on-site garden. In the kitchen, local fishing villages’ fresh catches are put to delicious use, and Great Oyster Bay’s seafood is given careful and delectable treatment.

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Food forward experiences

As part of the package, the accommodation offers food-forward experiences that further connect its guests to the flavours they’ll discover on site. From beekeeping to winery visits and cooking demonstrations, guests can choose to get their hands sticky, or enjoy watching the professionals at play. 

Freycinet Marine Oyster Farm

A particularly inimitable experience is visiting the Freycinet Marine Oyster Farm. During this session, guests dress in a pair of waders (that are both warm and waterproof, we promise) and get up-close with a working oyster farm surrounded by a scenic, mountainous backdrop. Guided by experts, guests learn about the local oysters and their ecosystems and, of course, taste oysters shucked fresh on site (with a glass of sparkling wine, no less). And, as the guides will suggest, you don’t have to be an oyster lover to join them on this exciting expedition.

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Mixology class

Back in The Lounge – with a warming fireplace to your right and a stunning view through towering glass windows to your left – visitors can participate in a cocktail mixology class. During the class, one of the hotel’s mixologists will teach you the art of perfecting (and drinking) three uplifting blends and talk about the locally sourced ingredients used in each – from banksia to blackberries. 

Of course, in this part of the world, cool-climate boutique wines, world-famous whiskeys and delicious brews are also on hand at the bar where guests can find their new favourite drinks.

Connection to Country walk

Another effective, and invigorating, way to learn about the local flora and its epicurean uses a Saffire Freycinet is through Mick Quilliam’s guided Connection to Country walk. Throughout this gentle walk, Mike enthrals with stories of the Oyster Bay people, offers participants a taste of the local bush tucker, teaches foraging skills and helps walkers gain a better understanding of the bay’s fascinating cultural past. 

Palate restaurant

Naturally, a day of learning about Tasmania’s finest foods will prompt a healthy appetite. Fortunately, come nightfall, Palate’s multi-course degustation menu, which is updated daily and matched with local wines, is based around which ingredients are the best and freshest of the day. Each artfully adorned dish of flavoursome repast is bound to delight the food-forward traveller, and the restaurant’s staff can share the origins of the evening’s showcased ingredients and wines with those curious about their night’s meal. Or, take your pick from the masterfully curated a la carte menu, which the team is happy to tailor to your dietary whims and needs. And, for particularly weary travellers, have your meal instead delivered directly to your sophisticated room – and enjoy the chefs’ culinary creations in true comfort and style.

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