Eat the Wild is a curated food and beverage journey through stunning scenery at the edge of the world.
We offer intimate, small group day tours departing from Hobart. Our modern, comfortable van is complete with its own custom designed and professionally built kitchen, which is accessed by the rear doors. Your experienced guide and personal chef will take you to the iconic spots but also uncover places only the locals know about. After short guided walks, you can take a stroll on the beach, chat amongst like-minded travellers or perfect that selfie as we serve up a different dish highlighting the absolute best produce from our talented, passionate friends from across Tasmania.
Relax and enjoy the view over a tumbler of the worlds best single malt whisky, sample the states best gins or compliment your oysters with a glass of award winning local sparkling.
There is plenty to see, plenty to taste.
You will be fed well.
Eat the Wild is here to challenge what is possible on a day tour by bringing unpretentious, pared back restaurant experiences into unique, exciting and wild locations.
The first of it’s kind. A modern, comfortable twelve seat van with a fully custom, self-contained, registered mobile kitchen in the rear cargo area. Which just happens to double as a bar, for sampling a suitable selection of premium Tasmanian beverages.
Our newest offering: ‘Beyond the Cellar Door’ will take you and your friends to exclusive hidden gems amongst the Coal River Wine Region and beyond. It’s an indulgent, personal and private experience like no other, with chef prepared, wine matched offerings throughout the day.
Hello, I’m Josh, the Owner and Founder at Eat the Wild. Whether in sales, tour guiding, bartending, wedding planning or any of the long list of hats I’ve worn, I am always at my best around new and interesting people. Dreaming of having my own restaurant, I commenced training to become a chef in my late 20’s. I worked hard, I climbed, I became a head chef…it didn’t suit me. I chucked it all in to pursue an artisan cheesemaking traineeship. On weekends I took our produce to farmers markets to sell, where I rediscovered my gift of the gab and adored being surrounded by so many dedicated producers. I was soon traversing the country meeting growers, makers and artisans at Royal Shows and trade fairs.
Locally, I have been fortunate to have organised successful stalls at Salamanca Market, Taste Festival and Dark MOFO’s Winter Feast. Having worked for various local farmers of oysters, beef, lamb, pork, berries, fruits, and alongside talented chefs, master chocolatiers and viticulturists has equipped me with a truly unique perspective of Tasmania, its produce and how to communicate that story through food.
