Charli Robinson dives into a unique oyster farm taste experience on Tasmania's east coast
In the heart of Tasmania's east coast, Freycinet National Park is a true gem of natural wonder and beauty.
With its pristine beaches, rugged mountains and stunning coastline, it's a true nature lover's paradise.
Charli Robinson checked into a hidden luxury eco-resort, and got hands on with some of the region's fresh seafood.
Location:
Coles Bay, Tasmania
Cost:
Freycinet Lodge, Coles Bay www.freycinetlodge.com.au
Rooms start at $475 per night including breakfast
Oyster Bay Tours, Coles Bay www.oysterbaytours.com
Oyster Farm Taste Experience starts at $170pp including shucking lesson and tastings Visit www.eastcoasttasmania.com.au for more holiday options
Information correct at 08.03.25
Highlights:
Set in the pristine Freycinet National Park, two and a half hours drive from Hobart, Freycinet Lodge is a luxurious waterfront eco-lodge nestled amongst the trees. With the crystal-clear water on the doorstep and the pink granite peaks of the Hazards mountain range in the distance, the Lodge's accommodations are designed to be at one with nature. Charli loved the curved timber walls, full height windows and outdoor tub of the coastal pavilion, which felt like being in a modern-day tree house. The comfortable and stylish cabins and pavilions are almost invisible from the waterline, carefully positioned to feel isolated and private.
The resort has 2 restaurants showcasing Tasmania's finest food and wine. With stunning views over Great Oyster Bay, guests can indulge in the freshest local seafood including abalone, octopus, scallops, rock lobster and oysters.
Speaking of oysters, Charli donned some waders for a unique oyster farm taste experience with Oyster Bay Tours. A short drive from the Lodge, the tours run on the Freycinet Marine Farm where you learn all about the techniques of oyster farming from right out there amongst the modules. In the shallows of Pelican Bay, tour guide Declan showed Charli examples of oysters that were 2 months old and 12 years old, and explained that most of the oysters eaten in restaurants are around 2 years old. Opening one straight out of the water, it was a perfect opportunity for Charli to try her very first oyster! You can't get any fresher than that!
The tour didn't end there, after a shucking lesson, Declan served up more delicious oysters with matching dressings, a bowl of steamed mussels and a glass of local Tassie riesling.
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