Herbaceous Tours cater for all who are passionate about food and wine in Tasmania as well as offering iconic tourism.
Herbaceous Tours offers a unique opportunity to actually meet farmers and vintners. We take you to farms; vineyards and food producers where you will experience meeting and talking to the people producing the product, be it wine, cheese, oysters, small goods, salmon, abalone, chocolates, olive oil and a host of other wonderful Tasmanian produce.
You will also see some spectacular Tasmanian scenery, learn some local history and taste amazing food.
We also offer personalized day tours to many iconic spots all over Tasmania, maybe a day trip to historic Oatlands with the largest collection of Georgian buildings in Australia, or a trip to the beautiful Derwent Valley and Mt Field National Park, the far south to the Tahune Airwalk, Hastings Caves or the Ida Bay Railway, the choices are endless!
We are also able to personalize extended tours which allows for visits all over the state wherever you wish to explore, just ask and we will work with you to ensure your stay in our beautiful state is truly memorial.
History, food, scenery, wonderful friendly people, Bruny Island has it all!
The Bruny tour is not for the faint hearted as it is a long day but you will return home with wonderful memories of great food, incredible scenery and the fantastic people you will meet. So come and join us as we explore a whole range of diverse and interesting food facts and sample real food!
Depending on the time of the year and the weather we may visit the following places; Bruny Island Cheese Company, Get Shucked-Bruny Island Oysters, Bruny Island Berry Farm, Bruny Island Fudge and Chocolate (Hiba), Bruny Island Vineyard, Murrayfield Station (sheep station) and Primal Living (market garden).
From $85 to $140
We travel from Hobart out to the Coal River Valley to visit a number of beautiful vineyards such as Frogmore Creek Vineyard, Puddleduck Vineyard, Pooley, Pressing Matters, Nonesuch Distillery (Sloe Gin) and a variety of others depending on the day and time of year.
We visit Wicked Cheese to sample some of the amazing products produced by Ashley, owner and Head Cheesemaker.
Our lunch break is in the delightful historic village of Richmond with its many Georgian buildings and the old gaol (jail). There are many options for lunch in Richmond and you may like to try the famous Curried Scallop Pies at Richmond Bakery.
Depending on time we can also visit either Barilla Bay Oysters or Tasmanian Gourmet Seafood for a taste of fresh oysters straight from the sea!
On this tour you will learn about some of the history of Hobart and its people. We start at the Lady Nelson where the story begins and move to the “Tench” (Penitentiary Chapel) where the story continues. Then it’s on to Basket & Green for morning tea. We travel out to New Town to visit the beautiful historic Runnymede and learn about the various occupants of the house.
Our lunch stop is at Cascade Hotel, one of the oldest hotels set in the first actual suburb of Hobart. Depending on time there may be an opportunity to take a stroll through the stunning Cascade Gardens. Our next stop is to the Female Factory and you will probably come away wondering if these females were more sinned against than sinning.
We then travel over the river to our last stop, the Bellerive Fort, a very quirky bit of Hobart’s history along with some stunning views.
This tour departs every Friday at 0900 provided there is a minimum of four people with a maximum of 11.
Due to operational reasons sometime Runnymede may have to be replaced with a guided tour of the Theatre Royal Playhouse, Australia’s oldest continuous use theatre.
The Huon and Channel day tour is a firm favorite as it provides local produce and the opportunity to learn some local history as well as spectacular scenery. Cheese, chocolate, honey and cider is on the menu with this tour. We visit Mt Nelson, the Channel Heritage Museum, Margate train for morning tea, Nutpatch chocolate, Grandvewe Sheep’s Cheese, the Honey House and Willie Smith Cider. Pick up and drop off is from your local hotel.
Guests will be involved with charging the still and preparing the botanical recipe. The early start ensures the distillation is finished by 1300 when we break for lunch in the old barn. Once the still is operating, guests will be involved in taking samples, recording readings of temperature in the still, alchol by volume of spirit running from the still, the volume of spirit collected (using density tables) and the alcohol by volume of that collection (calculated using temperature, alcoholmeter and conversion tables).
At regular intervals guests will also taste and smell the spirit flowing from the still to identify the individual botanical components. Guests will experience when the “fores” change and when the “heart” can be collected.
During this time the test still will be charged with botanicals of your choice and distilled; but don’t worry, expert help is on hand to ensure you get a great result.
The level of involvement of this experience is such that guests will learn the complete process and would probably come away with enough knowledge to start their own still.
We travel down the Forester Peninsula to our first stop at the Waterfront Cafe at Dunalley for morning tea. Then it is on to Federation Chocolate to taste the amazing apple chocolate with our next stop being at the Port Arthur Lavender, where you may like to try some lavender fudge or lavender ice cream.
Once we arrive at Port Arthur Penal Settlement you have two-and-a-half-hours to explore this amazing place. Entry includes a boat trip around the harbour and a guided walking tour.
Depending on time and guests preference, we visit a number of places of spectacular scenery which could include Remarkable Cave, Tasman Arch, Devils Kitchen, the Blow Hole, Tessellated Pavement and the Eaglehawk Neck lookout.
We travel back to Hobart via a backroad for more spectacular scenery and a very quirky stop.
This tour provides a bit of everything taking in spectacular scenery, some history and some food production.
Our first stop is at Mt Nelson with it’s wonderful views and interesting history. Then it’s on to the small but interesting Antarctic Museum (weekdays only) which also has live feeds to the research stations. Depending on time, we may stop at the Margate Train with its quirky shops and maybe enjoy morning tea in one of the old carriages.
We travel just a short way to the Channel Heritage Museum with its wonderful displays of life in the area dating from the local indigenous people through to present day.
It’s then on to Kettering to visit Nutpatch Chocolates; a fantastic stop!
Grandvewe Cheeses is not far down the road where you will get to taste some of the amazing cheese produced by passionate people and contented sheep.
Our lunch stop is in the pretty village of Cygnet and there is time for a bit of a stroll around.
We then make our way to our last stop, the amazing Apple Shed with it’s displays of the apple industry in times past as well as a taste of cider.
From $600 to $2000
Grandvewe Cheeses is a family run business winning many awards both in Tasmania and on mainland Australia.
The Grandvewe Experience will allow guests to spend the afternoon with Di Rae (owner and head cheese maker) or her daughter, Nicole, to discover some of the intricacies of making these award winning products.
Guests will have a ‘hands-on’ experience and be involved in the cheese making process, affinage, cheese hooping and piercing the blue as well as indepth discussions about the whole process.
You will come away with a strong knowledge of how the whole sheeps cheese making process is undertaken and a true appreciation of the wonderful products Grandvewe make!
The Hobart tour has various locations that are dependent on the availability of the producers being visited.
As this may change regularly, it is not always possible to list these destinations. Please call for further information or refer to the website. Pickup is from the Tasmanian Travel and Information Centre, Davey Street Hobart.