Right now, the plan is to do Port Arthur and its old, historic site, have a wonderful picnic lunch in that area, then visiting Bonorong Wildlife Center. Most in our group like variety, nature, scenic sights, wildlife, etc. What other key thoughts, reactions, opinions, experiences, etc., can others share with us? Also, ideas on getting a little sampling for the Tasmania "foodie" stuff that seems like great interests and fun. See the super interesting article detailed below.
From the NZ Herald in Auckland today, they have this headline: "Tasmania: From gate to plate" with these highlights: "Tasmania is no place to come for anyone planning to diet. New Zealanders think Tasmania is just like New Zealand. That is, until they go there. Our histories couldn't be more different - no one was sent to New Zealand as a punishment. I'd have been as naughty as anything if I knew I'd be sent to Tassie. I'm a foodie New Zealander - we pride ourselves on our great food, but there's plenty to admire - make that envy - in Tasmania. It's a miracle every Tasmanian isn't a ten tonne tubby. The produce is astounding and the producers are just so darned proud and passionate about it. These farmers and growers have become a tourist attraction in their own right - visitors drive around the island state clutching a copy of The Farm Gate Guide to help them hunt down goat farms that produce specialty cheeses and ice creams, pick your own fruit orchards, microbreweries and meaderies like Seven Sheds, endless vineyards, farm shops, and more. Some of these artisan farmers and producers are Tasmanian born and bred, but many have moved from other parts of the world. Chocolatier Belgian Igor saw the potential in that creamy Tasmanian milk and has created a seriously good chocolate factory just down the road from the ferry terminal - ideal for arriving passengers needing a little perking up. House of Anvers is the perfect perking place with great coffee and very superior baked everything. A repeat visit is highly recommended for the steak pie with the shatteringly crisp pastry - the deep, dark and dangerously good gravy turns out to have chocolate as the secret ingredient. Whether they grow strawberries or spinach, breed hairy pigs, make buffalo mozzarella or quince marmalade, cinnamon honey or walnut pesto, brew beer or make wine, Tasmanians just can't help loving what they are doing, and it shows. Something in the soil, and the climate and the air makes everything grow there with extra verve and colour and taste. It's always frustrating being a New Zealander not being able to take foody stuff home, but we can take recipes. Their 'To Market, To Market' cooking course takes you shopping so you can buy pinkeyes, rabbit fillets, nasturtium flowers, or whatever takes your fancy, then trittrot back to the inn and learn how to deal with it all. Herbaceous Tours in Hobart take you through the farm gate to meet the personalities behind Tasmania's award-winning produce."
Any serious "foodies" where this info/background on Tasmania gets you really excited? Like any of these ideas and options for Tasmania with our limited time there? Added suggestions/opinions?
Too little time? Too much to do in this port stop?
Full story at:
THANKS! Enjoy! Terry in Ohio
For details and visuals, etc., from our July 1-16, 2010, Norway Coast/Fjords/Arctic Circle cruise experience from Copenhagen on the Silver Cloud, check out this posting. This posting is now at 124,070 views.