tasmania is always a favourite; full of locavores, exceptional produce & the best cheese served with a side of serenity
Wearing thermal underwear, laughing at the cold and lining up for a scallop pie at the Salamanca markets is when I know I’m in Tassie. Although people question my mental health when visiting the Apple Isle during winter; it’s my favourite time of year to visit my favourite place in Australia. MONA’s Dark Mofo winter festival was starting, fireplaces were roaring and scarfs/ gloves / heavy coats became essential items. Of course visiting Tassie at any time of year comes with a guarantee of exceptional local produce such as leatherwood honey, apples, cheeses, beef, truffles, cherries, stone fruits, wasabi, saffron, beer, cool climate wines, cider (I’m not a hipster), abalone, oysters, rock lobster and scallops. And just so you know, you can never eat enough scallops.
The most impressive thing about Tassie is their locavore movement. Local food (and organic) is passionately supported by the community and readily available at farmers markers, independently owned grocers and on the side of the road. This is one of many reasons (I think) Tasmanian’s are more evolved in contributing to a healthier food system within their state. I also took the opportunity to attend a rally of 5000 for World Heritage as listed forests have been under threat from the current government. As a result, the little pollinators responsible for Tassie’s famous leatherwood honey were also under threat (no tree, no bee, no me). But wait! There is a happy ending; it was a win…World Heritage listed forests remain safe!
For this Tassie visit we stayed put in Hobart ticking essentials off the list; Salamanca markets, Battery Point (Jackman & McRoss Bakery-so good!), MONA, eating at every given opportunity and ferrying it over to Bruny Island.Bruny Island is off the south-east coast of Tassie; you catch the ferry at Kettering (30 mins from Hobart). Never has the term “Blessed are the cheese makers” (Monty Python’s ‘Life of Brian’) applied more than to the cheese makers of Bruny Island Cheese Company. This is the best artisan cheese in Australia, I’ve been a fan for years. Eating cheese with a local pinot noir on a beautiful, serene and largely uninhabited island is some kind of wonderful. Thankfully I belong to their cheese club (Oen is the best). So worth doing the planes, cars and ferries thing just to eat cheese in this location :: Jem x