Now we are living in Tasmania permanently we have finally had a chance (last month) to join the Slow Food Hobart Convivium on a field trip – it was to the southern region known as the Forestier Peninsula. John and I have been members for many years and in Brisbane where I was a co-founder of Slow Food. Some encouragement was offered by Australian food legend Maggie Beer. Maggie said to me that I should start-up a Slow Food Convivium when I complained we did not have a branch in Queensland.
Here are some photos of the day that began at 9am on a chartered bus from Hobart with about 48 other people. A special tour guide assisted with a commentary on what to expect, how to behave and generally took us to task if our Tasmanian history was rusty. At first when I spotted our guide I was concerned that we would slip back into our ‘ten year old’ attention deficit personalities but our chef who was moonlighting from his ‘real’ job as a member of the Blue Cow Theatre Group kept our attention.
First stop was the Bream Creek Farmers Market where we all dispersed and bought up big, the bus opening its luggage compartment to fit in the produce. Once tasted we had to have a bottle of Honk mustard.
Then it was on to the picturesque Marion Bay to visit the Daly family potato farm. Tasmanians are leaders in potato growing and this large farm and its processing shed made potatoes more interesting than usual.
We then headed off to the historic property Bangor. Its owner Matt Dunbabin greeted us at the relatively new vineyard he has put in and our surprise treat was that his friend and fellow farmer Tom Gray who has oyster lease No 170 nearby brought oysters to eat in the vineyard. In the near future a tasting room will be built here and both Tom’s oysters and Matt’s wine will be on offer in the same location.
Matt hopped into the bus with us and as we drove around his large farm he gave us some information on the long history of Bangor. He selected a place to stop on his property just by the water and we had our lunch. A special picnic lunch made for us by the Dunalley Primary P & F along with local producers; Little Quoin and Eloise Emmett. Little Quoin and Eloise Emmett .
Lots of cool climate wines were generously poured and we tucked into quiches, heirloom tomatoes, potato salad, baked ham and salmon, followed by summer puddings and the best Tasmanian creams, thick and clotted.
By now you should be wishing you were there. Should you wish to join SF Hobart here is the contact: email@example.com
or visit the Slow Food organisation’s website for more information.