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est. & James Boag Take Tassie

James Boag recently invited est. chefs Peter Doyle and Jacob Davey to harness the rugged beauty of Tasmania and sample some of Australia’s finest produce. 

From flavour-packed seasonal vegetables drizzled in Weston Farm's extra virgin olive oil, to mouth-watering sheep cheese from Grandvewe Chesses and Get Shucked Oyster Farm oysters pulled straight from the pristine waters of Bruny Island, Peter and Jacob left with full bellies and plenty of inspiration.  

"We spend a lot of time confined in the kitchen, so it’s really nice to go outside those boundaries,” says Peter. “There seems to be a new groundswell of producers in Tasmania, all of who are really passionate about what they’re doing."

Watch as they discover awe-inspiring Tasmania and return to rugged.