Popular items
We support our business members with benefits to save you money.
,
We have five Roadside Assistance options allowing you to choose the one that best meets your needs.
Give the gift of Roadside Assistance to a family member or friend
Find a place, get directions or plan your next road trip with RACQ's Trip Planner.
Discover your next dream holiday
Get the cover you need for your holiday and find out how you can save with a members discount.
Latest alerts
First time? Register for RACQ.com
First time? Register for Internet Banking
Nicola and Robbie Charles of Blue Hills Honey harvest honey containing some of the highest antioxidants of any honey in the world. The journey from Leatherwood flower to honey pot begins with busy bees feeding on Leatherwood trees hidden deep within Tasmania’s pristine rainforests. The honey is then delivered from happy hives straight to the pot with no additives. The family have been making honey this way for more than 60 years. You can pick up your own pot of Blue Hills Honey from their roadside stall as you drive past the much loved apiary.
Tucked away in the Pyengana Valley in North East Tasmania is Pyengana Dairy, home to some of the most contented cows on the planet. Their sophisticated robotic milking system creates a stress-free environment where the herd of Friesian cows pretty much milk themselves. Then they happily line up for a back scratch as reward. Relaxed cows are the key to tasty cheeses and you can taste the difference at a cheese tasting accompanied by a spiel about each cheese. Their tasty cheddars have been churned out the same way it’s been made in the Pyengana Valley for the past 110 years.
It’s primal, it’s earthy and it’s set in a nineteenth century school house on a five acre farm in the rolling hills of Lachlan. Rodney Dunn and his wife Severine Demanet teach hungry minds (and stomachs) paddock-to-plate cooking methods through classes run on their own farm. Rodney will show you simpler ways of reconnecting the kitchen with the land, based on sustainable farming. Cooking classes begin donning gumboots and foraging in the garden. What cannot be harvested from the farm is sourced from local producers. Naturally, the class concludes with a sit down feast, paired with suitable Tasmanian wine.
Journey to historic Shene Estate in Pontville to discover Australia’s very first pagan symbols and a good drop of local whisky. One brave family has taken it upon themselves to revive the story of the estate once belonging to notorious colonialist Gamaliel Butler with their handcrafted whisky (and gin). Gamaliel had an undeniable love for a tipple, with excavators uncovering hundreds of bottles cast off the balcony by the legendary colonialist. Drop into the roadside stall and prepare for some pretty special liquid gold, matched only by a dedication to preserve Australian history.
When you set out to buy fresh local produce you don’t always expect to meet the producer or buy food that has been picked or made that same day. Yet in Launceston, every Saturday morning come rain hail or shine a city car park spills over with fresh produce and community spirit. The Harvest Market plays host to more than 50 market stalls including the ‘egg lady’ the ‘mushroom guys’, the ‘brownie lady’, and the ‘truffle dudes’. Producers work through the night and wake early to personally deliver the freshest meat, veggies, bread and cheese straight to your basket.
Take a seat at the bar at the Southern Wild Distillery in Devonport for a couple of stiff shots. If you can handle it, have the bartender pour you gins inspired by the surrounding landscape that tap into the fresh ingredients of the season. Be run through the finer details of gin appreciation with gin lined up garnished with radish thins, orange peel and Tasmanian lavender. Every bottle of gin, whether it’s Meadow, Ocean or Mountain, starts with water from the wild Dasher and Fisher Rivers.
As you weave your way along Tasmania’s East Coast keep an eye out for the Melshell Oysters sign propped up on the roadside. Divert down the little country road and let wild foodie adventures begin. Pull up at the bright blue caravan of a second-generation oyster farm run by Ian and Cassie Melrose. Choose your oysters dressed with a little tabasco, lemon and pepper or stark naked (there’s really no comparing an oyster, freshly shucked and served in the water it lived in), sit by the dunes and look out over the waters from which they were just plucked.
Andrew & Prue O’Shanesy never imagined living anywhere other than their sheep and cropping farm in Queensland. That was until a friend mentioned a little vineyard for sale in Tasmania’s Tamar Valley. From there, things just started falling into place. Throwing caution to the wind they moved to Tassie with their two children, their ute, two cattle dogs, horse and cat in tow. Together they are the brains and brawn behind Wines for Joanie. Who is Joanie you ask? An inspiring woman; vivacious, creative and strong. She was also Andrew’s mum, always joking Andrew should make wine just for her.
Interested in travelling to Tasmania?