Tasmania's Table is an indispensable culinary guide to one of the wildest and most beautiful produce-rich islands in the world. Celebrating the richness and diversity of Tasmania's table, it takes you on a taste tour and shares the stories behind some of Australia's most sought after ingredients. Exploring lush pastures, hidden valleys and pristine coastal waters, here is a comprehensive guide to Tasmania's producers, providores, beers and breweries, wines and wineries and restaurants. Also included are 120 recipes from 50 of our most popular chefs that showcase the flavours and eating culture of the island. This captivating book invites you to take a seat and share the delicious bounty of Tasmania's Table. Foreword by Tetsuya Wakuda. Finalist Le Cordon Bleu World Food Media Awards - Best food Guide Book 2010.

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This captivating work charts the history of Tasmania from the arrival of European maritime expeditions in the late eighteenth century, through to the modern day. By presenting the perspectives of both Indigenous Tasmanians and British settlers, author Henry Reynolds provides an original and engaging exploration of these first fraught encounters. Utilising key themes to bind his narrative, Reynolds explores how geography created a unique economic and migratory history for Tasmania, quite separate from the mainland experience. He offers an astute analysis of the island's economic and demographic reality, by noting that this facilitated the survival of a rich heritage of colonial architecture unique in Australia, and allowed the resident population to foster a powerful web of kinship. Reynolds' remarkable capacity to empathise with the characters of his chronicle makes this a powerful, engaging and moving account of Tasmania's unique position within Australian history.