Off the table

07/06/2021

Flashback to presenting the most intimate of cooking schools at the for &

A perfect way to end the season before winter sets in!

05/04/2021

Heading to North West Tasmania soon? Limited tickets are available for the full-day cooking school with by on Wednesday 21st April.

See a recent testimonial - "I just wanted to let you know your experience, and in particular the lunch at Highfield House, was the highlight for our passengers. They were blown away by the setting and the lunch."

Dont miss out before the season ends. Purchase tickets at:

Next date - Wednesday April 21st Join Emma Bruce, Founder of Provenance Kitchen for a full day cooking workshop. In this class, you'll cover 4 courses; Seafood entree (abalone) Handmade pasta Cape Grim Beef slow cooked short-ribs Seasonal dessert Your day will start with an immersive experience out....

09/02/2021

Heading up to Stanley in March and fancy a Surf N Turf to really remember?⁠
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Tickets are now available for Wed March 10! Join Emma Bruce, founder of Provenance Kitchen for a 6 hour cooking workshop focusing on abalone and beef. In this class, you'll spend time getting familiar with using the sous vide method and take your repertoire to a whole new level. ⁠
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In this class, you'll cover:⁠
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Shucking, tenderising and cooking abalone⁠
Slow cooked beef short-ribs⁠
Seasonal side vegetables ⁠
Seasonal dessert⁠
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Plus you get to meet Mr Cape Grim, beef farmer John Bruce and hear why this season has been one of the best in recent memory. ⁠
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Book now: https://offthetable.io/collections/cape-grim-beef/ ⁠

08/02/2021

As Farmer John says, "Once people have done the on-farm experience, people have so much more confidence in buying our free range product at the supermarket."

"They can see how well cared for the hens are, and the great animal welfare outcomes."

Have you been on the Pure Tour yet? Head to www.offthetable.io/pages/purefoodseggs to book.

01/12/2020

What a delight to learn today that RACT Journeys Magazine for Dec/Jan edition has been printed and distributed to members all over Tassie. Just a lovely little write up about Emma Bruce and Provenance Kitchen Cooking School by Cape Grim Beef. A great example of how we're working with food brands to incorporate food provenance into destination marketing.

And if you live in Tassie (and you're an RACT member) make sure you check your letter box for this lovely, glossy publication full of reasons to travel!

14/11/2020

Congratulations to cooking school, by Cape Grim Beef. Named the 14th most iconic Australian experience by . This is amazing! The write up features the surf and turf cooking school class, where you can learn to cook abalone and steak as a contemporary twist on surf’n turf. We’re so proud of Emma Bruce . A very special way to enjoy one of Tassie’s best products .

13/11/2020

Was really great to be onstage recently with one of our partner farms at the TICT Tourism Conference Tasmania, talking agritourism with the panel.

The big question: can agritourism be the next big thing in tourism?

We believe it will be, not that it could be. Global trends are driving travellers and consumers to behave differently. Never before have people been more concerned with where their food comes from and how it’s produced, and choosing destinations based on the food experiences they offer. More than nature tourism, agritourism offers the promise of entry into new worlds and search for truths (both cultural and about the brands we eat). This is going to skyrocket.

If you missed it, or want a copy of our global examples of the next new wave, jump to our website and subscribe to our mailing list. Blog coming out soon.

28/08/2020

Another day winds up for cattle. What could be better than eating and enjoying the sea view?

Imagine yourself here? Some dreams may come..
Visit https://offthetable.io/pages/provenance-kitchen-by-cape-grim-beef for tickets.

25/08/2020

Lucky Tasmanians.. the borders are closed and you get the first option on new dates for the experiences in Stanley. First up is Saturday 26th September for the Six hour Surf and Turf ticket.

"It might be chilly out but locals are looking for new things to experience that’s not just driving around the same haunts or about chilling out," says Off the table founder Anna Yip.

Check out https://offthetable.io/products/cooking-class-surf-and-turf for more info and tickets.

24/06/2020

Big congratulations to our buddy Dean from Tunnel Hill Mushrooms for being selected as a state finalist in the delicious. Australia Produce awards.

Tunnel Hill brings innovation and wonder to produce for which Tasmania is so renowned.

Good luck in the national judging!

03/04/2020

At Off the table, our reason for being is to discover the source of food so consumers trust what they eat. Our startup journey to date has been incredible and this season we’ve had global coverage with our brand partners (folks have seen us on national TV stations in Australia, America and Japan!) and so many of our experiences have been featured in over a dozen top foodie magazines over the world.

It’s hard to believe how much the world has changed since the emergence of COVID-19 in just a few weeks. Of course, like other tourism operators here in Tasmania, we have suspended our experiences for now.

Some of our partners are small operators and it’s been really tough to see how hard they’ve been impacted. 2020 has been a test of resilience; regional fires & floods and now a global pandemic.

With the situation changing daily, it’s tempting to just sit and wait-it-out. But we’ve got to keep an eye on the future and that’s why we’re using this time to create and build. When the clouds clear - which they will - Off the table will be back with more brands, more experiences and more opportunities for you to Discover The Source.

Please stay safe. If there’s anything the team can do for our community, don’t hesitate to contact us. Anna & Trevor.

10/03/2020

In Tasmania this weekend? Why not check out the famous Tomato & Garlic Festival hosted by our partners at .t - Annette and Neville Reed.

Sunday 15th March from 9:30-4pm.

And don't forget, if you're keen for private or small group experiences, bookings are available on Wednesdays or Sundays.

Bookings at https://offthetable.io/products/discover-130-heirloom-tomatoes-varieties