TASMANIAN SEAFOOD TRAILS

Tasmanian Seafood Trails

For seafood lovers, an island is a great place to be.

Set your fish-finder to Tasmania’s Seafood Trails for salty breezes and the day’s catch straight from the ocean: just-shucked oysters, wild-caught abalone, fish, and southern rock lobster (known in Tasmania as ‘crayfish’).

Tasmania’s seafood treats range from a lobster shack on the east coast, to oyster feasts around the island, and a seafood spread on Hobart’s waterfront.

Find a new favourite fish and chip shop, or go DIY in your holiday beach shack. Canny shoppers can snap up the freshest catch at markets across the state. For a humble favourite with a unique Tasmanian twist, put the state’s famed scallop pies to the taste test; they’re found in bakeries across the island.

Tasmania’s oysters have cult followings. Head to an oyster farm, like Barilla Bay, to let the experts shuck a fresh bivalve for you.

Hobart and southern Tasmania present a sumptuous menu of seafood offerings. Head to the fish punts moored in Constitution Dock or Farm Gate Market in the CBD on Sundays to catch an abundance of fresh flavours. Discover an island delicacy at Candy Abalone, or sample clever flavour fusions at innovative eateries such as Bar Wa Izakaya.

Cast away into Tasmania’s best seafood havens and come away with a belly full of fresh, salty goodness.

Candy Abalone

Are your tastebuds feeling adventurous? Tasmania is home to the highest-quality abalone on the planet, so there’s nowhere better to sample these world-class marine snails for yourself.

Did you know that Tasmania is responsible for about 25% of global abalone production? Delve into the state’s thriving, sustainable industry with a tour of Candy Abalone – a premium producer of dried abalone right near Hobart International Airport.

Tour the drying facilities here, and learn how the locals harvest the wild-caught abalone. Unearth the history of the industry and meet the people behind this unique operation. Each abalone is dried naturally and left to slowly develop in the clean Tasmanian air, using traditional Japanese methods. Use your discerning tastebuds to enjoy this highly sought-after, umami treat. Its buttery, salty flavour and tender texture make it perfect for barbecue and stir-fry-style cuisine.

The delicacy is known to make cameos at food festivals and fine restaurants around Tasmania, so check menus ahead online. Or simply head upstairs to Barilla Bay Restaurant where abalone and fresh-shucked oysters feature on the menu.

Candy Abalone is open seven days a week, 9am to 6pm. Onsite you’ll also find Barilla Bay Oyster Farm and Gillespie’s Ginger Beer Brewery – so why not round out your experience with a visit to all three? Site tours are offered Thursday to Sunday, and pre-booking is essential.

Barilla Bay

In an idyllic location neighbouring Candy Abalone, you’ll discover the tasty treasures of Barilla Bay.

Pre-book an oyster farm tour to sample several of the site’s fresh, buttery bivalves, accompanied by Gillespie’s Ginger Beer from the onsite brewery. This refreshing soft drink is made with fresh Tasmanian ingredients like organic ginger, lemon and lime, and Tasmanian pepperberry leaf.

Enjoy a live oyster display, learn about the inner workings of this innovative farm, walk the beach and gain insight into the operations of the ginger beer brewery and Candy Abalone. Make sure you book ahead and allow an hour for this tour.

If you’d rather kick back and enjoy the fare without the expedition, head upstairs to Barilla Bay Restaurant. This eatery serves contemporary cuisine showcasing some of the finest local seafood, setting the scene for a totally Tasmanian dining experience.

The restaurant has a relaxed atmosphere and overlooks the sophisticated landscaped gardens, which shape a serene scene for weddings and functions. Further afield are the gentle shallows of Pittwater and the Barilla Bay Oyster Farm.

Come for lunch Thursday through to Monday, or stay for dinner from Thursday through to Saturday. Feast on an impressive variety of oysters, complemented with condiments such as tarragon mignonette, pepperberry horseradish and smoked paprika garlic butter. Other goodies include crispy school prawns; half-shell scallops with rice, ponzu and nori sesame; and hot smoked salmon linguine. Perhaps the most ultra-Tasmanian staple of them all – a curried scallop pie – is executed with a chic twist, featuring creamy mashed potato and tangy tomato relish.

On site you’ll also find a shop selling plump, briny natural oysters – readily available to eat on the spot or take with you, seven days a week. Create a Tassie smorgasbord with other island fare available here, including Bridestowe Lavender, local fudge and honey.

Bar Wa Izakaya

Bar Wa Izakaya melds mouth-watering Tokyo flavours with Tasmanian produce.

One of Hobart’s most popular eateries, this izakaya-inspired restaurant has a casual and relaxed atmosphere with modern décor – think a funky black exterior, and a quirky interior. Brightly coloured wine bottles are artistically suspended from the ceiling, while neon-red signage and lighting, and vivid Japanese art create a contemporary, stylish ambience.

There’s a reason this eatery is popular with seafood lovers: squeeze in for Oyster Happy Hour any day between 4 and 6pm for half-priced oysters with any drink. Get them fried in a crunchy tempura batter, refreshingly natural, or decadently saucy with a drizzle of vinegary sainbazu or aromatic shiso salsa. Beyond happy hour, the changeable menu includes a tasty line-up of seafood dishes such as Hokkaido scallop sashimi – subtle and fresh with the tang of spicy citrus Amarillo dressing and pickled seaweed. Other previous seafood sashimi specials have included delights like flame tail snapper, Tasmanian octopus, and ocean trout belly.

But seafood’s not all that’s popular on this ever-changing menu. Scrumptious specials might include delights like Wagyu shin, slow braised in soybean miso, and crispy tempura wallaby. Whatever’s on the menu, expect a comforting umami flavour experience.

A hearty selection of ramen is available from 12 to 3pm. Slurp up a bowlful and transport your tastebuds to Tokyo. The extensive drinks list includes rich and fragrant sake, quality wines and Japanese cocktails. Make sure you book ahead to get into this trendy izakaya, seven days a week from 12pm till late.

Accessibility

Candy Abalone recommends enclosed footwear for its tours. The Candy Abalone and Barilla Bay site is not accessible via public transport. However, it’s only a five-minute drive from the Hobart International Airport, with plenty of Ubers and Taxis available to take you there and loads of parking onsite. From Hobart CBD it’s a 20-minute drive along the Tasman Highway, with ridesharing services also frequently available to and from this area.

Bar Wa Izakaya is dimly lit. The restaurant is on the main road in Hobart – Elizabeth Street – so it’s easy to access via a short walk if you’re staying in the city or in North Hobart. Buses also frequent the area, with both northbound and southbound bus stops situated about 40m away, just up the street from the restaurant. Buses come and go here every 10 minutes.

Call ahead or email any of the venues if you have any accessibility queries or requests for additional assistance, and the staff will be happy to chat. For more information, including menus, visit candyabalone.com, barillabay.com.au and barwaizakaya.com.