Highfield Historic Site offers an historically accurate vision of a gentleman's home and farm of the 1830s.<br />It sits on a hillside overlooking the lands the manager would have once controlled, with views across to Stanley, the Nut and Bass Strait beyond. The house is being restored over time and its elegant Regency design, convict barracks, barns, stables, and a chapel were once surrounded by a large ornamental garden.<br />Edward Curr, the chief agent of the Van Diemen's Land Company, started construction in 1832, and later additions were made by John Lee Archer, the colony's first important architect. Archer retired to live out his last days in Stanley and his grave can be found in the protected cemetary at the base of the Nut.<br />The VDL settlement began in 1826 on 250,000 acres granted under Royal Charter by George IV. Today, the original farm has reduced and covers around five acres, which is open to visitors.
Home » Stories » Food & Beverage » Three Ways to Cook Your Way Around the Cradle Coast

Three Ways to Cook Your Way Around the Cradle Coast

Filed Under:

Tasmania’s Cradle Coast is blessed with prime agricultural land, thanks to its rich fertile soils, clean air and pure water. With some of the best produce in the world on offer, from vegetable plots and dairy farms, fruit orchards and honey farms, vineyards, grain crops and the freshest seafood, the region is the ideal place to learn how to cook up a storm in the kitchen.

On the Cradle Coast you’ll find cooking schools where the produce is grown, caught or reared on site or not too far away. You can take your pick from classes held in a historic setting, in a custom-built facility on a vineyard or at the region’s only “truffledore”.

Highfield House. Photo: Tourism Australia & Graham Freeman

Provenance Kitchen

143 Green Hills Road, Stanley

Email: [email protected]

Website: www.provenancekitchen.com.au

Phone: 0428 513 425

When a passion for food and a deep pride in local Tasmanian produce came together the result was Provenance Kitchen. What started as a small custom cake operation quickly became so much more.

Located within the original threshing barn at Highfield Historic Site in Stanley, the boutique cooking classes are limited to eight people to ensure the class is personal and engaging. Provenance Kitchen uses seasonal local ingredients and focuses on teaching the provenance of each ingredient as well as telling the story of the vibrant Stanley area. A true paddock to plate journey, the classes involve a tour of local producer’s properties and the opportunity to forage for ingredients in the pristine wilds of the Stanley area.
No previous cooking skills are necessary and classes can be tailored to suit any dietary preferences or intolerances. The day involves a beautiful four-course meal, matching local wines and recipes to take home.

Highfield Historic Site is located a five-minute drive from Stanley.  There are limited taxi services available in the area so its recommended you choose a designated driver where possible to ensure you get back to your accommodation safely.

Alicia Peardon and Justin Arnold in Hundred Acres’ food and wine workshop at Ghost Rock Vineyard in Northern Tasmania. Photo: Harriet Stevens, S. Group

Hundred Acres

1055 Port Sorell Road, Northdown

Email: [email protected]

Website: www.hundredacres.com.au

Phone: (03) 6428 4005

Launched in June 2015, Hundred Acres is an events space at Ghost Rock winery, overlooking the barrel hall and landscaped gardens. Throughout the year, Hundred Acres hosts a series of cooking classes, food and wine workshops and Chefs Table Dinners.
All classes are hands-on, and you are provided with all of the equipment required for the class. You’ll enjoy a glass of wine (or two), and share with your fellow cooks the dishes cooked on the day. Places are limited to 16 people per class, and a minimum of six people is required to run the class.

Their half-day workshops look closely at the marriage between food and wine, following the journey from soil to bottle and paddock to plate, and bringing it together around a communal table.

During a workshop you can expect to head off-site and meet with one of their partner producers, get into the microclimates of the vineyards with winemaker Justin Arnold, complete winery duties for the day, then head into Hundred Acres cooking school, where you’ll have a hands-on cooking class, before culminating in a long lunch or dinner.

Hundred Acres is the brainchild Alicia Peardon, who happens to be wife of winemaker Justin. Alicia was CEO of Jamie Oliver’s Ministry of Food program for more than five years, spreading the good word with Jamie amongst the foundation’s many cooking schools and food programs. She loves Jamie, and what he stands for, but it wasn’t enough to stop her moving to Tassie and establishing Hunderd Acres. She believes in the potential of this state and region that much.

Cradle Country Farm Forage. Photo: Tasmanian Truffles Facebook Page

Cradle Country Farm

15 Reeves Rd, Lower Barrington

Email: [email protected]

Website: www.truffledore.com.au

Phone: (03) 6492 3353 or 0456 621 089

If you want to learn to cook with one of the most exclusive ingredients you can find head to Cradle Country Farm at Lower Barrington, the only truffière to offer you a genuine hunt and harvest. You can join Jennifer Hunter, the owner and truffle farmer herself, to experience the excitement of a truffle hunt with her amazing truffle hunting dogs, Toby and Chicken, who will guide you to discover and locate the elusive, expensive and extraordinarily delicious black Perigord truffle.

The 2018 truffle hunting season runs from June to August, with sessions available every Saturday, bookings are essential.  The hunt begins at 11am and lasts for about an hour, including walking for about 1km on gently sloping terrain.

Foraging, harvesting, learning, cooking, sharing, eating and drinking – the classes are an entire paddock-to-plate cooking experience. With an intimate group of 10, the day begins with a cuppa and a catch up in The Truffledore.  From there, with baskets in hand, the group heads off to forage the orchard and kitchen garden, harvesting only the freshest seasonal fruit and vegetables.

It’s just a short walk through the ever-changing farmhouse gardens and you will catch a glimpse of the Truffiere.  On the way, meet the friendly farm animals – Harry and Larry the porky ponies; Willy, Wally and Dolly the stout sheep; Roberta, Bobby and Buttercup the jolly Jerseys and the rest of the family.

Once in the Truffiere, you will see, hear, touch, smell and taste everything truffle.  Discover the ins and outs of growing the elusive French black truffle straight from the farmer – from inoculation to hunting and harvesting, and everything in between.  Watch the famous truffle hunting dogs strut their stuff to sniff out the delectable ‘black diamonds’.

Then,  its back to The Truffledore kitchen to whip up a storm.   Depending on the class you choose, the chef will share with you the secrets of creating delicious truffley dishes – from starters to deserts, from savoury to sweets, with veg, with seafood, with dairy and meats.

Home » Stories » Food & Beverage » Three Ways to Cook Your Way Around the Cradle Coast