Tasmanian seafood seduction

When Tetsuya Wakuda says there's "nothing else like it in the world", you know you're on to something and Pennicott Wilderness Journeys' Tasmanian Seafood Seduction is without doubt one of the world's great culinary experiences.

It all starts about 9am on Hobart's Constitution Dock, when a purpose-built boat pulls away from its berth with a maximum of 10 hungry mariners aboard. Their day-long journey will take them past some of Tasmania's most spectacular coastal scenery and give them an opportunity to taste the best of the state's produce.

First stop is the Tassal Salmon Farm, where about 40,000 jostle for space in one of the nation's most sustainable farms. Passengers sample sashimi and smoked salmon straight from the farm before the boat motors to the Get Shucked Oyster Farm on Bruny Island.

It's here where things step up a little. Everyone onboard can gorge themselves on freshly shucked oysters, washed down with a couple of glasses of Jansz sparkling wine, until they've had their fill.

Tour operator Rob Pennicott says this is just the beginning.

"For every guest, the day is a bottomless pit of seafood matched with great Tasmanian wine and produce."

Passengers can match the salty Bruny Island oysters with crusty bread from Hobart's Daci and Daci bakers before the boat heads a little further down the D'Entrecasteaux River. Here, a tour guide will pull fresh sea urchin from the water and prepare it sashimi-style. At the same time, the crayfish pots are hauled aboard.

With bountiful supplies of crayfish, sea urchins, oysters and salmon it's off to a secluded bay for lunch. With the boat anchored, a guide leaps into the water in search of abalone.

It's a collection of the freshest seafood you'll ever encounter. The massive payoff is you get to eat it all for lunch. The abalone cleaned, cut and bashed into tenderness is prepared with butter, olive oil and chilli. The crayfish is cooked and prepared sushi-style.

And it's all matched with wines from Bruny Island Premium wines, organic juices from Huonville, raspberries, strawberries and Tasmanian cheeses.

"We sail past the Bruny Island vineyards and we're eating the seafood literally five minutes after it comes from the water – it's salty and full of flavour and the abalone is unbelievably tender,” Pennicott says.

Moreover, you're relaxing and eating a 2½ hour progressive lunch aboard a boat in a secluded bay as it gently strains on its anchor. Sea eagles vent on the wind above while the occasional dolphin or seal ease their way past. It's a gloriously natural gourmet experience.

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This content is produced by Good Food in commercial partnership with Tourism Australia.