How Tasmanian Walking Company Prepares for a Busy Summer Season
When the days get longer and the tracks warm underfoot, the team at Tasmanian Walking Company (TWC) kick into high gear. Behind every seamless guest experience is months of preparation — from menu planning and helicopter food drops to freshly baked croissants packed into camp kitchens. Here’s a look at how our guides, hosts and support crew get ready for a summer of adventures.
Life as a Team Leader
Meet Rose, our Bruny Island and Three Capes Long Weekend Team Leader. After three years with TWC, she now oversees the day-to-day running of both camps. From ensuring guides and guests are safe and happy, to making sure supplies arrive in time, her role is equal parts logistics, hosting and problem-solving.
“It’s all about being super organised,” Rose explains. “There’s no last-minute dash to the shops when you’re 90km from town. Everything — from the sourdough to the oysters — has to be ordered in advance.”
A Day in Camp Life
A hosting day often begins at 7am with stops at Pigeon Whole Bakers, Hill Street Grocer, and Blue Lagoon Oysters to collect freshly baked bread, seasonal produce, and oysters straight from the bay. Add in a visit to Rise & Shine Farm for herbs and veggies, and by 11am it’s time to unload at camp and prepare meals before the guests arrive.
By the time hikers step off the track, they’re greeted with bubbles, oysters, and a cheeseboard — the first taste of the long weekend ahead.
The Taste of Tasmania
Food is at the heart of the TWC experience. Our menus balance fresh produce with long-life ingredients that can be stored for months in remote lodges. Staples like flour (2,200 kg for the season), coffee (400 kg), and chocolate (360 kg) are ordered in bulk, while fresh produce is sourced weekly from trusted suppliers.
Some of our long-standing partners include:
Every bite connects guests with the island’s reputation for world-class food and wine.
Moving Mountains (of Supplies)
Getting supplies to remote lodges is no small feat. Provisions are packed into bags weighing up to 800kg and then flown in by helicopter to staging areas. From there, Rose and the guides store, prepare, and serve meals that feel far removed from the wilderness kitchens where they’re created.
What’s New This Season?
- Bruny Island Long Weekend has brand-new tents and an outdoor lounge.
- More local produce on the menu — one of our guides is even pickling her own veggies for cheeseboards.
- New guides and new vehicles, ready for a summer of fun, swims, and shared stories.
Rose’s Tips for the Track
- Embrace the disconnection: expect little or no reception and switch your phone to aeroplane mode.
- Prepare your feet: trim toenails, consider toe-socks, and bring walking poles.
- Don’t forget your bathers — nothing beats a swim after a hot hike.
The Magic That Stays the Same
What hasn’t changed? The incredible skill and energy of our guides. In a single day they might skipper a boat, brew coffee, identify native orchids, shuck oysters, and cook a restaurant-quality dinner — all while keeping guests safe, comfortable, and smiling.
Last updated 19 September 2025.
