Travel news: autumn 2025
Nola James gives us the low down on the latest travel adventures around Tasmania.
Wine and Dine
Visitors to the Devil’s Corner cellar can now reserve a spot on the new Moulting Lagoon Adventure, a $195 luxury offering that includes a vineyard tour down to Moulting Lagoon, a large wetland and bird sanctuary that borders the vines, complete with a waterside wine tasting and oyster-shucking session. Afterwards, enjoy a gourmet lunch from Tombolo Freycinet (pizza) or The Fishers of Freycinet (seafood) followed by a premium wine tasting in the Devil’s Den.
Fresh baked
Creative director Kobi Ruzicka (Lucinda, DIER MAKR) and chefs Jye Ferguson and Julie Kettyle have opened Six Russell Bakes in the old Wing & Co site in Sandy Bay. The bakery-slash-bistro is home base for pastries, breads and sandwiches. Don’t miss the English-style muffins filled with a juicy pork patty, silky steamed eggs, melted cheese and a tangy caper sauce.
Ramen ya
At the new Ranita Ramen Bar on Liverpool Street, there are just nine barstools from which to slurp ramen noodles handmade by Spanish-born chef Javier García-Tornel and Tasmanian partner Zoë Erskine. Arrive early or prepare to queue for their super short menu of pork shoyu ramen, vegetarian miso ramen and a snack-sized seasonal rice bowl. Ranita is only open for lunch (Tuesday to Friday, 11am–4pm), but it is licensed, with a choice of lager, pétnat or lemon soda.
Hilton
Tasmania has welcomed its first Hilton hotel, with DoubleTree by Hilton Hobart now open at 179 Macquarie Street. The nine-storey, 206-room property boasts an indoor lap pool, the high-end restaurant Leatherwood (with head chef Nathan Chilcott having moved over from Mures) and the chain’s signature warm cookies on arrival.
25 Years of Stillwater
Iconic Tasmanian restaurant Stillwater is celebrating 25 years of exceptional hospitality by recreating 25 of the most-loved dishes that have graced its menu since opening in 2000. Stillwater’s wallaby wings, macadamia-crusted blue-eye trevalla, and bombe Alaska with brambleberry and spiced rum are just some of the iconic dishes that will make appearances throughout 2025.
Credit: Adam Bruzzone
Three 'to try' Omakase-style experiences
Freycinet Resort
At resort restaurant Mount Paul Lounge, the dailychanging seven-course sushi omakase experience features sashimi rock lobster, abalone and Robbins Island wagyu.
Cambridge House
Chef Kaz Yazawa and wife Thana run this ‘restaurant with rooms’ in Geeveston. Its signature 14-course SHIOmakase menu is served alongside an overnight stay.
Omotenashi
This exquisite dining experience sees chefs Lachlan Colwill and Sophie Pope carefully present sliced-toorder sashimi on antique Japanese crockery.