Food Matches

We share our tips on how to pair Tasmanian produce and with our range of cool-climate wines from the Tamar Valley. 

Fresh Oysters & Riesling

Our Riesling is a great match for oysters. The citrus acidity in the wine is like squeezing fresh lemon juice on the oyster, enhancing its natural briney flavour. You can pick up great fresh Oysters at Georgetown Seafoods in Georgetown or Kyeema Seafoods in Launceston.

If you are after the complete Tasmanian oyster experience, head to Freycinet Marine Farm on the East Coast, where you can get a dozen freshly shucked oysters served for $15! Tours of the oyster farm are also available.

Flathead & Arneis

The natural acidity and somewhat savoury, lemony palate structure of our Arneis makes it a great match for fresh Tasmanian flathead, whether it be crispy battered, or pan fried in butter and lemon.

Georgetown Seafoods is our all-time favourite seafood supplier and is located only 25 minutes from our cellar door. Georgetown has its own fishing boat, ensuring you get the freshest fish possible. You can also pick up some fresh fish from Georgetown Seafoods at the Harvest Market in Launceston, held every Saturday from 8.30am – 12.30pm.

Fish & Chips with Sauvignon Blanc

Sauvignon Blanc is another favourite wine of ours with good fish and chips. The fresh, crisp acidity really helps cleanse the palate after eating the crispy battered fish. There are some great places to get fish and chips nearby Holm Oak. Our favourite is Hooked on Kouklas at Gravelly Beach, where you choose the fresh fish from a display fridge and have it cooked freshly for you. You can choose from a wide range of sauces and salads to accompany your meal.

Scallops & Pinot Gris

The Holm Oak Pinot Gris is an excellent wine to drink with fresh Tasmanian scallops. The slightly oily texture of Gris matches well with the silky texture of the scallops, whilst the acidity of the wine adds some freshness and zing.

The length of scallop season depends on the quantity and quality of scallop beds around Tasmania, so it varies from year to year. You can pick up local scallops from Georgetown Seafoods in Georgetown and Petuna Seafoodsand Kyeema seafoods in Launceston. The butcher shop in Beaconsfield gets in fresh seafood on Wednesdays and usually has scallops.

If you are visiting Tasmania your trip won’t be complete without eating one of the state’s most famous dishes – the scallop pie. Bakery 31 in Ross is home to the famous Tasmanian Scallop Pie Company, a great lunch spot when travelling between Hobart and Launceston.  If you are in Launceston you can head to Tinnies in Kings Meadows for your scallop pie fix. It’s not the most glamorous of locations, but the pies are good.

Free Range Pork & Chardonnay

The rich lusciousness of our Chardonnay matches really well with full-flavoured pork, and there is enough acidity in the wine to cleanse the palate after eating that delicious crackling!

Guy Robertson and Eliza Wood of Mount Gnomon Pork raise old-fashioned breeds of livestock so you can experience meat as it used to taste. Make sure you track down this pork – it is awesome! Guy and Eliza opened their own farm kitchen and restaurant in November 2014. They are open on weekends from 11am-3pm, or you can call in and pick up some meat and smallgoods from the butchery from 11am-3pm Wednesday to Friday.

You will also find Guy at the Harvest Market in Launceston every Saturday from 8.30am-12.30pm.

Scottsdale Pork is also great quality (and more widely available). You can get Scottsdale Pork form CasalingaLandfall Farm FreshAlps and Amici and the Trevalyn Grocer in Launceston.

Crayfish & Chardonnay

The richness and texture of Crayfish requires a wine with depth and complexity. The Wizard Chardonnay is a perfect match as it has the body, weight and palate depth to bring out the best in this crustacean.

Tasmanian crayfish tend to be quite expensive, so the best thing to do is head to a fish shop and buy yourself a freshly cooked cray. Georgetown SeafoodsKyeema Seafoods and Petuna Seafoods are all good places to go. Because there is a quota system in Tasmania, the price and availability of crayfish with fluctuate.

In order to maintain numbers and allow crayfish to breed, the crayfish season is not open all year round.  The commercial season is closed from April 23rd to June 14th and from October 1st to November 15th.

Blue Cheese & Riesling

This is another of our favourite wine and food matches. Because our Riesling is in a lighter, sweeter style, the blue cheese needs to be a little creamier and milder than some of the stronger, saltier styles. Ashgrove Cheese make a great blue cheese called Mr Bennetts Blue, which matches perfectly with the Holm Oak Riesling TGR.

You can visit Ashgrove and try their creamy farm ice cream (Tim’s favourite!), fresh bottled milk, cheese, cream and butter. Stock up on provisions, including gourmet Tasmanian produce, cheese platters, grilled cheese sandwiches and locally roasted coffee made from their award winning farm milk. Sneak a peek through the viewing window for a behind the scenes look at how they make their cheese, fusing traditional techniques with modern methods.

Smoked Salmon & Protege Pinot Noir

The Protégé Pinot has lovely fresh fruit aromas and juicy acidity. It is a lighter style of Pinot, but has enough intensity to match well with the smoked salmon. The acidity in the wine balances well with the oiliness of the fish.
41 Degrees SouthTassalHuon AquacultureMures and Ashmore’s cold smoked salmon is available widely in supermarkets throughout Tasmania.

If you would like to visit a salmon farm, 41 Degrees South offers self guided tours of its salmon ponds and wetlands. 41 Degrees’ Salmon Rillettes are a favourite and the company also produces delicious hot smoked salmon.

Quail & Pinot Noir

The earthy, spicy nature of our Pinot Noir, coupled with its dark cherry fruit character, matches perfectly with game meats.

Rannoch Quail Farm is located in Numbeena, southern Tasmania, but its quail is widely available in both Tasmania and on the Australian mainland. They don’t have a farm shop, but you can purchase the quail from many butcher shops in Tasmania including Casalinga and The Wursthaus in Launceston.

Lamb & Cabernet Merlot

The softer tannins in our medium weight Cabernet Merlot marry perfectly with the delicate nature of Tasmanian grassfed spring lamb.

The Archer Family has farmed Landfall Farm Fresh on the banks of the Tamar River since 1876. Five generations of Archers have worked the land to produce quality farm products, most notably their award-winning Angus beef and Prime Lamb.

The current crop of five Archer children have now set up their own butcher shop in Launceston, stocking their own beef and lamb as well as other produce from around the state.

Beef & Shiraz

This doesn’t really require any explanation. Who doesn’t love a nice juicy steak with a beautiful vibrant spicy Shiraz?!

The Archer Family has farmed Landfall Farm Fresh on the banks of the Tamar River since 1876. Five generations of Archers have worked the land to produce quality farm products, most notably their award-winning Angus beef and Prime Lamb.

The current crop of five Archer children have now set up their own butcher shop in Launceston, stocking their own beef and lamb as well as other produce from around the state.

Cheddar Cheese & Cabernet Sauvignon

The strong, salty flavour of cheddar cheese matches perfectly with the bolder, more tannic Holm Oak Cabernet Sauvignon.

The Healey Family of Pyengana Dairy Company has been producing English-style cheddar cheese in the Pyengana Valley for three generations and over 100 years. Jon Healey, a fourth-generation dairy farmer, operates Pyengana Dairy Company with his wife Lyndall and their three daughters.

In addition to the twelve varieties of cheeses, Pyengana Dairy Company sells full-cream and low fat non-homogenised milk, hand-made ice cream with natural flavourings, and operates a fully-licensed cafe on the farm.

Berries & Moscato

With dessert-style foods you need the wine to be sweeter than the dessert to be a good match. That is why berries go so well with Moscato as they are not too sweet.

Berries come into season in Tasmania at about the beginning of November and last until about the end of April. My favourite place to get them is from the Hillwood Berry Farm. This is a ‘pick your own’ farm, so you can grab a punnet (or a bucket) and head out into the fields to pick your own perfectly ripe, plump, juicy berries.

Chocolate & Muscat

One of my favourite all time treats, muscat with good quality chocolate.

Cocobean Chocolate produces a range of the most awesome chocolates in Tasmania. Any of them will go with the Muscat, but dark chocolate is especially delicious. Cocobean’s beautiful handmade chocolates are excellent and the coffee and the hot chocolate is well worth the visit.