Just as the race to get to Tasmania is dramatic, its scenery is also seriously impressive. Tasman Island and its massive rugged cliffs shaped like organ pipes - often cloaked in fog – offer crews a glimpse of Tasmania’s diverse beauty 40 miles from the finish line.
Wild Mount Wellington can be seen well before crews cross the finish line off waterfront capital Hobart where a warm welcome awaits. It may be small in size, but Tasmania is at the forefront of Australia’s foodie scene.
The dockside Taste of Tasmania Festival takes place at the same time as the Sydney Hobart boat arrivals. Stalls feed hungry sailors with top local produce such as oysters dressed with Pernod, shallots and tarragon, ocean trout and salmon sausages or slow-cooked wallaby burritos and Bruny Island possum cooked with duck fat, garlic and Tasmanian pepperberries.
Hobart is also known for its waterfront pubs and bars with local whisky, cider and craft beer the best way to get to know Tasmanians. The Customs House Hotel is a sailors’ favourite and will be where many of the crews will see in New Year going into 2016. Day trips around Tasmania’s wild coastlines and beaches, expansive lakes and rugged bushland are highly recommended.
Extra kudos for those who manage to spot a Tasmanian Devil. Described by its owner as a 'subversive adult Disneyland', Hobart’s Museum of Old and New Art (MONA) opened in 2011 to rave reviews with critics and travel journalists hailing its confronting collections and architecture.
