Category Archives: Australia

devilish dining

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The Tasmanian Devil may not fit the ideal impression of cute and cuddly but I think they have a certain appeal. A recent visit to Wings Wildlife Park confirmed my notion and, watching them lazing in the sunshine, I would go as far as saying they are adorable.

The glossy dark fur is marked with a characteristic white stripe across the chest and sometimes across the rump.

The largest carnivorous marsupials in the world, the devils powerful jaws and teeth enable them to devour every scrap of their food, including bones and fur.

The Devil Facial Tumour Disease, first recorded in 1996, decimated the devil population and a large network of captive breeding programmes was established in the early 2000s. The contagious cancers were transmitted through biting during the fierce competition for food. Facial scarring is not unusual from the frenzied activity.

Peace was about to be shattered

as a meerkat impersonator spotted the arrival of lunch.

There is nothing quite like a succulent wallaby leg to elicit the grunts and growls that have earned the Tasmanian Devils their reputation for being aggressive.

They seemed to understand the concept of sharing for a while

before breaking a large enough morsel to enjoy in private.

strenuous summer

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Early last year we had a few large trees removed and the timber was left in piles for us to turn into firewood. We finally got around to dealing with it this summer with many hours of chainsawing, splitting and stacking (not to mention swearing). Realising there were a further two trees that needed felling, we came up with yet another project to use the enormous pile of mulch that would ensue. The row of trees along the south-eastern boundary of the garden has always been difficult to traverse with the ride-on mower. We mapped out the area to mulch and laid 3-metre pine posts for the edging.

Procuring huge cardboard boxes from the dumpsters at local electrical stores, we laid them flat to repel the weeds. The remaining mulch from last year’s felling was used up first

before more cardboard and a hefty layer from the new pile.

We interspersed our weekend activities with more cutting

and splitting

to clear the way for the new border. The Tree Doctor returned to decimate the final specimen

and we returned to mulching the new border with great fervour.

Alas, the piles of timber waiting for splitting seemed to be never ending

and with one monster left,

a massive effort saw the completion of our odyssey.

It is very rewarding to see the firewood stacked in preparation for coming winters.

A feature has been made of the remaining stump of the once majestic blackwood tree

and the old plough has a new position front and centre.

Ginza Miyako

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Japanese food is one of Michael’s favourites, unfortunately it is something of a rarity in Tasmania and so, we relished the opportunity to dine at the highly recommended Ginza Miyako while in Adelaide. The menu is described as a blend of Japanese cuisine with French influence, using fresh South Australian produce to highlight the flavours of Japan with French cooking techniques. For those unable or unwilling to sit on the floor, there is a generous western style seating area. We opted for the traditional style seating, separated from two private function areas by elegant Shoji screens.

We abandoned our shoes at the door where  a row of ‘slip-ons’ awaited to wear for the inevitable trip to the bathroom. The attentive ladies, dressed in delicate traditional garb, advised us on our selection of dishes and promptly delivered two flasks of Sake, one warm and one cold.

Beautifully presented entrées arrived on shared platters. Pork Gyoza and Wagyu Beef Carpaccio with citrusy homemade ponzu dressing and umami sesame aioli.

Chicken Karaage, deep fried Japanese style

and a stunningly vibrant Sashimi Platter.

Nearly thirty years ago, I first tasted eel at another Japanese restaurant in Adelaide and was instantly smitten. For main course, I couldn’t resist Unagi Don – grilled eel with yakiniku sauce and delicious accompaniments.

The 300g Wagyu Beef Scotch Fillet satisfied our steak loving friend

while the Teriyaki King Salmon Bento with Miso Soup was equally as colourful as it was delectable.

None of us had room for dessert, maybe next time.

Grünthal

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We have many fond memories of times spent in Grumpy’s Brewhaus at Verdun in the Adelaide Hills, not least the evening of our farewell in November 2008 before relocating to Tasmania. Tragically, fire gutted the restaurant in 2016 and, although the brewery survived, it was the end of Grumpy’s. The site remained undeveloped for nearly five years until new owners realised their vision for the historic venue.

While in Adelaide recently, we visited the new incarnation, Grünthal, the name given to Verdun by the original Prussian settlers meaning Green Valley. The expansive restaurant space offers a variety of seating options as well as a conservatory for private functions.

Saul and Sheree Sullivan already had years of experience creating specialty cheeses at their Udder Delights factory, also in the Adelaide Hills, before Saul decided to try his hand at the art of beer brewing. A wondrous display of local smallgoods, patés, terrines, crackers, honeys and delicious produce greeted us at the door.

Complimentary cheese tastings are offered daily and despite a looming lunch engagement elsewhere, we couldn’t resist a nibble and chat.

For those not enamoured with the amber brew, a comprehensive range of colourfully labelled Hesketh Wines are available at the bar. The family owned winery sources fruit from premium South Australian wine estates, making the most of the individual strengths of different growing regions.

While Sheree works with an offsite distiller to produce Grünthal gins,

Saul’s dedication in the brewery can be found on tap.

We selected a tasting paddle (with driving duty, I restricted myself to a small stout) and made ourselves comfortable.

While Michael finished his breakfast, I wandered outside to peruse the grounds and outdoor seating options.

I’m so pleased we were introduced to Grünthal, they have done Grumpy’s proud.

precious Pinot

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Last summer, a conversation over lunch with a friend revealed her desire to establish a micro-vineyard. However, finding the right parcel of land was proving difficult, at which point we offered a few options on our property. The area designated as ‘orchard’ when we moved here has, over the years, seen the demise of the aged fruit trees and we had intended moving the remaining plants. This plot was deemed perfect for the project. Posts were added to our already existing few just before the new year

and support wires were strung soon after.

The vines were secured within the veggie enclosure through summer

until ready for planting in autumn.

Each vine was trimmed to the first two or three buds

while Michael took up the auger and embraced the arduous task of hole digging.

Each plant was placed into the precisely drilled holes, backfilled and watered

until 158 vines nestled in their new home.

Tree guards would protect the youngsters through the winter months and stave off attacks by marauding wildlife.

There was nothing left to do but wait and let nature work her magic. Seven months later, they are thriving, safe from the dreaded spring winds within their corflute cocoons.

There are two rows of Pinot Gris and the rest are Pinot Noir, a few years away from the bottle yet but an exciting journey lies ahead.