Tasmania is being rediscovered and rising from the ashes of a troubled, dark, cut and burn past is a nurturing, clever and creative place. Like a phoenix rising, Tasmania is flourishing – its wealth has come from rich ancient soils, carefully nurtured farmland and pristine southern oceans, its environment is its currency. From its pastures and paddocks to its oceans and oenologists, Tasmanians glean the best for their tables from generations past, to generations to come.
Tasmania’s food is fresh, grown locally by passionate producers who rely on the attributes of their natural environment. The state’s regulations keep the modification out of their genetics, the artificial out of their hormones and the free in their ranging animals. Tasmanians know that grass fed, antibiotic free, naturally reared, animals are happier and make for better meat. Their fresh water is sourced from Cape Grim on Tasmania’s North West Coast, home of the cleanest air on the planet.
The Stillwater partnership is home grown as well, raised in a community that nurtures its youth and cares about its neighbours. Following his formal training, Craig Will spent a few years working and gaining experience in restaurants interstate and is now executive chef and co-owner of Stillwater Restaurant and Black Cow Bistro.
His pride and love of local produce and the seasonal nature of agriculture, translates into the indulgent contemporary Tasmanian menu Stillwater is renowned for. Stillwater Restaurant’s location in the idyllic Tamar Valley makes it a cornerstone for the local vignerons, hosting a wine list that showcases the highly respected local tipples.
The historic mill that Stillwater calls home has reinvented itself and is now also home to Stillwater SEVEN. Eat, drink and stay in one of the 7 luxury rooms, that incorporate the Stillwater food experience into their signature understated luxury.
2 Bridge Road, Launceston 7250
Tel: +613 6331 4153
Images courtesy of Adam Gibson