Australia's Island Escape
Untouched landscapes, fine food and wine, and an intriguing culture define Tasmania, Australia’s only island state. Its separation from mainland Australia has played part in preserving its pristine natural environment, creating a haven for wildlife and wilderness to flourish. What once made Tasmania seem backward now paints it as an escape from a hectic world, with wide-open spaces, friendly people, and a time capsule of Australian heritage, captured within historic buildings and UNESCO World Heritage sites.
Tasmania's compact size offers endless self-drive adventures uncovering wilderness areas, heritage, exceptional food, and an intriguing island culture. The island's diverse terrain of mountains, beaches, and dense rainforests is easy to explore. See the world-class highlights, Hobart, Cradle Mountain, Strahan, MONA and Wineglass Bay, to name a few.
Luxury guided walks and cruises through national parks and UNESCO Wilderness World Heritage Areas are complemented with gourmet food and drink. Wine, cider and whiskey are crafted using traditional methods, while fine dining restaurants highlight the freshest of Tasmania's locally-grown produce.
Tasmania's luxurious accommodation blends into the island's natural surroundings. Saffire Freycinet, a Luxury Lodge of Australia on Tasmania’s East Coast overlooks the Hazards Mountain Range. In Hobart, The Islington Hotel luxuriously captures old world charm, as does the Henry Jones Art Hotel, whose walls are adorned with local artworks for sale. Onsite at MONA, the Museum of Old and New Art, the Mona Pavilions broaden cultural boundaries for a unique stay.
Tasmania is honored to be home to some of the best whiskeys, pinots, bushwalks, boutique hotels, beaches, the top Australian golf courses, most thought-provoking art gallery, and cleanest air on the planet. A fabulous combination for an intriguing island.
One of the most beautiful and natural places I have journeyed to. If you love oysters, head to Saffire Freycinet where you can wade into the water on an oyster farm and shuck oysters on the spot!
— Ian Swain II, Vice President