This rewrite will focus on making the language more direct, authentic, and appealing to a travel-focused audience, while integrating the food and wine highlights into a flowing narrative without separate headings.
Perched on Tasmania’s wild East Coast, where the sky meets the dramatic Hazards mountain range and the calm waters of Moulting Lagoon, Devil’s Corner Kitchen has opened its doors. Visitors are now invited to experience the region’s renowned cool-climate wines paired with a menu that is deeply rooted in the surrounding landscape.
The Devil’s Corner vineyard thrives in this special place. Battered by coastal winds and bathed in brilliant sunshine, the vines here produce wines that are crisp, intense, and full of character. This raw beauty is what the new kitchen captures. Head Chef Jack Bennett, whose career spans respected regional kitchens, leads the team. For Bennett, the new menu is a tribute to the setting. “At Devil’s Corner Kitchen, we’re creating dishes that feel inseparable from this landscape, flame, smoke and seasonal ingredients are at the heart of everything,” he explains. His goal is simple: to create a dining experience that is both generous and distinctly Tasmanian.
The launch menu is built on local produce, from garden-to-plate principles to smokehouse flavours, all designed to work perfectly with the cool-climate wines. Senior Winemaker Tom Wallace notes, “Our wines are made to tell the story of this coast—wild, elemental and full of character.” Now, that story extends to the plate, completing the cellar door experience.
To start, the Duck Pizza is a standout. This isn’t just a pizza; it’s a rich blend of flavour featuring local mushrooms, confit garlic, and Parmesan. The crisp, wood-fired crust holds a succulent topping where the earthy mushrooms and aromatic garlic perfectly meet the richness of the duck. We suggest pairing this with the Devil’s Corner Mt Mayson Syrah. This cool-climate Syrah offers black pepper and dark berry notes with a subtle, smoky edge. Its spice and structure stand up beautifully to the richness of the duck and the savoury depth of the mushrooms and Parmesan.
For a main course, the kitchen highlights local ingredients with the Local Venison Pappardelle. Rustic ribbons of fresh pasta are coated in a rich, slow-cooked venison sauce, infused with the flavours of the bush and local mushrooms. It’s a comforting, hearty dish that speaks to the wild nature of Tasmania. For this robust meal, we again recommend the Devil’s Corner Mt Mayson Syrah. The wine’s bold dark fruit, savoury spice, and firm tannins provide the ideal contrast to the intensity of the venison, effortlessly cutting through the richness of the sauce.
To finish, the House-made Strawberry Tart offers a light and vibrant ending. It features plump, sun-ripened strawberries, a delicate crust, and a dollop of fresh whipped cream and coulis—the true taste of a Tasmanian summer day. This is best enjoyed with the Devil’s Corner Rosé Sangria. The light, fruity, and slightly spritzy nature of the Rosé Sangria, with its fresh fruit infusion, offers a refreshing complement. Its crisp acidity and red berry notes enhance the sweetness and freshness of the strawberries without overpowering the tart.
Devil’s Corner Kitchen represents a new chapter for the venue, cementing the winery as a must-visit Tasmanian destination where the wild beauty of the East Coast is poured into every glass and served on every plate.
Devil’s Corner
1 Sherbourne Rd, Apslawn TAS 7190, Australia
M: +61 448 521 412
