If there was ever a little island that could, Tasmania would be it. What other area, a good 240 kilometres out to sea, could produce all five food groups (that’s cheese, salmon, wine, stone fruit and cheese) to such artisan levels, to the loud and repeated appreciation of the rest of the country, with such little fanfare? But there’s a lot more going on here than remarkably good feasting. Step out on any given weekend and you’ll see the evidence yourself. Hobart’s perimeters now host well over ten different markets, each with its own offering, where artists, designers, photographers, painters, bakers, florists, apiarists, horticulturalists and farmers sell antique clocks, lush fat strawberries, striped wallpaper and everything in between.