In Tasmania, nature sets table and pace

Indigenous values and conservation drive a reputation for quality The celebrated New Zealand-born chef Analiese Gregory, who moved to Australia's island of Tasmania and now raises chickens and goats on her own property. (Photo by Ken Kobayashi) HOBART, Australia — Off Australia's southeastern tip, Tasmania has emerged as a standout food destination. With pristine air and water, ancient forests and unique wildlife, the island offers unspoiled natural abundance.

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