Jun 26, 2026 – 5.00amIn the event of an apocalypse, flee to Tasmania. As a small island with clean air, a guaranteed water supply, 100 per cent renewable energy and legions of great food and wine producers, our southernmost state is a model of self-sufficiency. Besides, the deal-maker just landed. As of July 1, Tasmania now has Peter Gilmore.Since the closure of Quay restaurant on Sydney’s Circular Quay in February, Australia’s top chef has been preparing a sea-and-tree change, moving to a small farm in south-west Tasmania. To do what? Completely unfounded rumours (the best kind) flew through the hospitality industry. Would he join the arty crowd at Hobart’s MONA, throwing whole beasts onto open coals and running naked into the sea at pagan festivals? Or would he shun the world, cease cooking at a professional level and just potter around the garden?Subscribe to gift this articleGift 5 articles to anyone you choose each month when you subscribe.Subscribe nowAlready a subscriber? Jill DupleixFood writerJill Dupleix is AFR Magazine's culinary editor.Fetching latest articles