Kim Seagram moved from Canada to Launceston for love and stayed for the “rock solid” community. “The city is dynamic and changing fast, but the character of the community really hasn’t changed at all,” says Seagram, who arrived as a new bride in 1992. “We aren’t afraid of a bit of hard work to make things better for everyone.”
She and her Tasmanian husband, Rod Ascui, have become serial entrepreneurs; among their projects is the destination restaurant, Stillwater, located in the city’s restored colonial-era flour mill, focusing on provenance long before it became commonplace.
The city and surrounding region are now full of winemakers and artists, chefs and distillers, furniture designers and artisan makers of butter and craft beer, chorizo and cider. They’re drawn by northern Tasmania’s farming and winemaking heritage, stillaffordable property, burgeoning tourism, an influx of migrating “climate changers”, and the same sense of community that drew Seagram nearly 30 years ago.
Here are a few ventures at the vanguard of new Launceston.
Unique Charters S
This story is from the December 2019 edition of Gourmet Traveller.
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This story is from the December 2019 edition of Gourmet Traveller.
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