Peppers' French touch in Deloraine

A true foodie highlight of any trip to Tasmania has to be a night or two at Peppers Calstock, which is located just outside of Deloraine, and a little less than an hour’s drive west of Launceston.

Marketed under the Stella Group’s Peppers’ brand, it’s a very special boutique experience (only seven rooms) run by Frenchman Daniel Tourancheau and his Australian wife Linda.

Daniel was classically trained at the Michelin-starred La Bonne Auberge in France and has also worked at leading restaurants in London and the United States, as well as the popular Mecca Bah in Canberra.

As French as frogs’ legs and escargot, which is very much reflected in his accent and the European flair of his dishes. Daniel’s talents are now being used exclusively to serve up delicious dishes for the in-house guests of Pepper’s Calstock.

Set on 81 hectares, Calstock has a long tree-lined drive that leads to the magnificent 19th century white-washed mansion. This was once one of the grandest homes in Tasmania, and in its early days Calstock's stables were home to a couple of famous Melbourne Cup winners.

The first was Malua, winner of the 1884 race. The second was Sheet Anchor, who won in 1885. Malua has been rated as one of the top five Melbourne cup winners of all time.

Daniel Tourancheau’s French country food is refined, using only the best of the superb local Tassie produce. It is only available to guests and you must let them know you are staying for dinner, at least 24 hours in advance.

Calstock also boasts an outstanding wine cellar – which among other great offerings, boasts no less than a dozen tantalizing Tasmanian pinots noir .

While there recently, Sir Lunchalot and his companion enjoyed succulent lemongrass marinated Tasmania scallops, served with crisp julienne vegetable stir-fry and a light chilli and soy dressing -- and that was only for starters.

We then went on to excellent local venison rolled in a thin slice of prosciutto on a bed of King Island blue cheese as a main course. The main came with a caramelised onion tart, grilled asparagus, rosemary potatoes batonnets and a balsamic jus.

Calstock may have turned out winning racehorses in its glorious past: now the winning touch is to be found in its kitchen and Daniel Tourancheau’s magic in making the the Peppers' property Tasmania’s very own bonne auberge!