By Marie-Antoinette Issa.
Nestled against the sweeping panoramas of Moulting Lagoon and the jagged peaks of The Hazards, Devil’s Corner Cellar Door has unveiled its latest culinary venture: Devil’s Corner Kitchen. More than just a mere winery, this new dining destination invites visitors to experience the island’s raw beauty through smoke, flame and seasonal Tasmanian produce.
Head Chef Jack Bennett, whose CV spans esteemed kitchens such as The Chophouse at Falls Creek, Trentham Hotel and Sister’s Rock at Borrodell Vineyard, is the architect of this elemental menu.
"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,” Jack explains. "It’s about celebrating the East Coast’s raw beauty and Devil’s Corner wines in a way that’s generous, approachable and distinctly Tasmanian.”
From the moment diners arrive, there’s a sense that this is a place where wine and food exist in perfect harmony. Each dish is crafted with the winery’s cool-climate portfolio in mind, designed to complement the complex, expressive wines that have made Devil’s Corner a household name in Australian wine circles.
Tom Wallace, Senior Winemaker, puts it succinctly: "Our wines are made to tell the story of this coast - wild, elemental and full of character. Having a kitchen that mirrors that philosophy elevates the entire cellar door experience.”
The menu itself reads like a love letter to the region. Jack’s launch offerings range from rustic pizzas to pasta and mains that champion local produce. The Chardonnay-braised Tasmanian pork belly pizza, with pork crackling and mozzarella, calls for a sip of Devil’s Corner Resolution Pinot Noir, while a lighter option of fresh mozzarella, Napoli sauce, local tomatoes and basil oil finds its match in the Sauvignon Blanc or Pinot Gris.
For those seeking richer, forest-floor flavours, duck pizza with local mushrooms, confit garlic and Parmesan pairs beautifully with Mt Dove Pinot Syrah or Mt Mayson Syrah. Even three-cheese fans have a home here, with rosemary and walnut accents that sing alongside a sparkling Cuvée NV or Mt Baudin Chardonnay.
Pasta and mains continue the theme of terroir-led indulgence. Hazelnut gnocchi with sage, brown butter and Parmesan is a dish that hums when paired with a Chardonnay or Riesling. Heartier fare, like local venison pappardelle with mushrooms and venison sauce, or beef short rib with cheesy polenta and salsa verde, offers a full-bodied experience that mirrors the intensity of the region itself.
The menu also nods to Tasmania’s uniquely local ingredients with wallaby and Pinot Noir bolognese, proving that even familiar formats can feel entirely new when elevated with regional flair.
Desserts at Devil’s Corner Kitchen are deceptively simple yet deeply satisfying. A housemade strawberry tart with whipped cream and coulis captures the season’s sweetness, while a vanilla bean affogato with pistachio biscotti offers a more playful finish, particularly when paired with a Rose Sangria.
While the menu is anchored in seasonal offerings, a rotating specials board ensures that diners are regularly surprised with the freshest ingredients and inventive flavour combinations. It’s a philosophy that mirrors the winery’s own approach: adaptive, bold and entirely in tune with the East Coast environment.
Set within a space designed to frame its extraordinary surrounds, Devil’s Corner Kitchen is more than a meal - it’s an invitation to linger. Floor-to-ceiling windows frame the lagoon and mountains, creating a dining room where the natural drama outside complements the drama on the plate. This is a kitchen that not only feeds the appetite but nourishes the imagination.
