A mother, restaurateur and passionate mental health advocate, Bianca Welsh is a powerhouse in Tasmania’s hospitality and tourism industry. A proud Launcestonian, she is the co-owner of Stillwater Restaurant and Seven Rooms, and spent 14 years at the helm of Black Cow Bistro.
With a list of accolades to her name – from Young Restaurateur of the Year in 2016 to making the 40 Under 40 Most Influential Asian-Australian Awards list in 2022 – Welsh is an advocate and agent of change, particularly within the mental health space. Through her business, From Experience, she provides education and advice to employers on how to build mentally healthy workspaces, while supporting hospitality workers and improving industry practices.
When it comes to discovering Tasmania’s best food and wine experiences, there’s no better person to ask.
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Casual dining powered by the community
“Timbre is a celebration of community – a vineyard restaurant powered by local producers and backyard growers. Thoughtful but simple food lets the produce do the talking, and I love that the produce could be from a neighbour’s garden. You can really taste the difference when the fruit or vegies you’re eating come from someone’s backyard – it just sings. It’s located only 15 minutes from the centre of Launceston, and whenever we go here it just feels like we are returning home. The service is great, the staff feel like mates, and the food is truly seasonal. It’s our favourite place to go for a Sunday lunch.”
Timbre. Photograph: Kelly Slater.
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Roadside bites, Tasmanian style
“An old-school retro fridge, by a tree, off a country road, that’s freshly stocked every morning with amazing sourdough, raisin bread, biscuits and other treats. It runs off an honesty system, which is quite uniquely Tasmanian because we have this trust here. This trust in humanity. You’ll find a list stuck to the fridge door that tells you what’s inside, how much everything is and how you can pay. It feels like such a novelty, and to know that someone has put their heart and soul into something and then put it out there with such faith – I think it’s quite a privilege to be on the receiving end of that.”
“Where in Australia can you pull up to a shed, on the side of the road, and pick up a dozen oysters that have been freshly plucked from waters less than 20 metres away and shucked for you in real time? The colder the waters, the better the oysters – and our waters here in Tasmania are cold, even in summer. That’s what makes our oysters so good. They’re clean and truly taste of the sea, and they always leave you salivating for more. I think they are the best oysters in the world, and even better with a squeeze of lemon and a little bit of pepper.”
A pub bistro with a side of nostalgia
“It feels like you’ve stepped back in time – like you’ve stepped back into a pub of your childhood – but the food is 50 times better. Retro vinyl chairs, 80s carpet, old-school curtains and a chalkboard menu that changes daily – it’s just a really good time. It’s run by an uber-professional husband and wife duo. The menu is modern Australian, driven by seasonality. It’s the kind of food you drive two hours for, all in the heart of Swansea – a small, idyllic coastal town.”
Pictured (from top to bottom): Timbre, The Bruny Baker, Stillwater.
Off-grid meets island luxury
“Living in Tasmania you think you know what remote feels like, and then you go to King Island and you’re like, ‘Wow, this is remote!’. Being here feels like you’re cut off from the rest of the world, but in a good way. You can down tools and just disconnect, play card games by the fire over a glass of wine, and just talk to your partner or whoever you’re with. The lodges, and the experience, feel really luxe. Owners Aaron and Nick have incredible passion for food, and they curate meal plans where they can either come over and cook for you in your lodge, or leave you with the ingredients to do it yourself. It feels like you’re worlds away on this rugged island, off an island, with amazing views across Bass Strait. You feel like you’re really filling up your cup here.”
Stillwater Restaurant, Launceston
“At Stillwater, we’re all about communicating the story of where our produce comes from and why. Tasmania is filled with incredible stories of makers and producers, and we put those stories front and centre at Stillwater. From what’s on the plate, to what’s in the glass, from our furniture to our artwork and even our aprons, everything is made here in Tasmania. This makes for an authentic and genuine experience, and enables us to showcase everything that’s great about our home state. It’s relaxed fine dining, matched with professional, humble service in a thoughtful, considered space.”
Stillwater. Photograph: Samuel Shelley.
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From farm to fork
The Agrarian Kitchen, New Norfolk
“Their famous potato cakes are just one of the reasons you should drive 40 minutes out of Hobart for a meal here. Located in the former Willow Court Asylum (closed in 2000) the place has an eerie but peaceful vibe. I believe places can have memories of the past, and this certainly has a unique feel. Once you step into the restaurant, though, you’re met with true Tasmanian hospitality. The staff are humble, always professional, and create the most incredible food, mostly sourced from their kitchen garden located in the old exercise yard of the asylum’s grounds.”
