There are worse ways to start the day than lounging in a bathrobe watching water birds frolic in the silvery shallows of the Tamar River while fresh truffle is shaved over your poached eggs and the condensation on your Bloody Mary catches the morning light. The sense of wellbeing is enhanced by the fact that this in-room breakfast won’t be the only encounter with locally harvested fresh truffles that day, or the next. The non-truffle action – tasting Tamar Valley wines, leisurely strolls around Launceston or nearby Cataract Gorge, making a dent in one of the best minibars in the country – isn’t too shabby either.
The truffle-themed lushness is part of one of the three luxury experience packages being offered by Stillwater Seven, the seven-room boutique hotel that shares a renovated 1830s flour mill building with Stillwater, one of Tasmania’s best and most reliable restaurants.
Stillwater Seven experiences include one that also takes in King Island, staying at Kittawa Lodge, and another called Me Time that’s all about seriously coddled solo travel. Every Day I’m Trufflin’ is a three-night package for those who can’t get enough of Tasmanian produce in general, but with a particular focus on the brilliant black truffles that have become an integral part of the Tasmanian winter dining landscape. If the idea of fresh truffles for breakfast, lunch and dinner appeals, you’ve come to the right package.
This story is from the July 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.