Makers’ Workshop

Makers’ Workshop opened in Burnie in 2009 as a place to honour the history, makers, innovators and artists of northwest Tasmania. The building, although criticized by some, won the Tasmanian Architectural Award in May 2010.

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It is a marvellous place to wander and absorb the myriad resident artists and their creations. From hats and jewellery

to glassware

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and hand-painted silk scarves.

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There is an area set out to watch the artisans at work.

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The fantastic retail space showcases the work beautifully and makes it very hard to resist a purchase.

After all that hard spending, you can relax in the café with something delicious

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or take in the latest exhibition in the gallery.

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Both offer a panoramic view of West Beach, moody on an overcast day.

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The diverse produce of the northwest coast is proudly promoted, our world famous cheeses are irresistible.

We can learn about the local potato and poppy farming

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and see the exquisite workmanship of talented luthier, Maria Perez-Pulido.

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You can try your hand at making paper under the guidance of experienced paper makers. Many different fibres are used, including roo poo and wombat poo, apple pulp, lavender and rainforest leaves.

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The beautiful folios, journals, cards and paper products can be purchased.

There are numerous large papier mâché characters in various poses, created by artists Pam Thorne and Ruth Rees between 1996 and 2007.

This magnificent garment was made by Pam, patiently twisting sewing pattern paper into lengths of ‘yarn’ to then carefully knit a gorgeous jacket.

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The northwest coast of Tasmania has so much to offer. If you are passing, do drop in.

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twelve months

It is just over a year since the creation of cannonhill chronicles. I have had so much enjoyment sharing our lives and re-living our experiences and it never ceases to amaze me how many corners of the world this simple little blog reaches. Thank you to everyone who has stopped by, you are my inspiration.

One of my early posts introduced you to my spring garden. After a long, cold, wet winter, I had forgotten how beautiful and renewing spring can be. The days are warming, the sun is shining and the evenings are longer. The daffodils are in decline

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but there’s no stopping the lilies

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and irises.

The crocuses are appearing in places new

as are the clivea

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and Queens tears.

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The orchids haven’t disappointed this year.

The bees are enjoying the diosma

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and the waratah is in full bloom.

The first rhododendron has flowered

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and nearby was my greatest surprise. The previous owners had planted a camellia in a very narrow bed against a shed wall. Rather than risk transplanting, I espaliered it a few years ago. Although it has thrived, it has never blossomed….until now.

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Just the one so far but it is perfect.

well I’ll bee….

One evening recently, as the sun was sinking, Michael saw a bee on our back verandah looking a little worse for wear. He recalled reading that sugar water can revive a struggling bee. He brought it inside, we mixed a potion and offered it on a teaspoon.

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It wasn’t long before the bee caught the scent and tucked in.

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She soon revived and we kept her safe until morning and released her back to the garden.

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languorous lizards

A couple of years ago we adopted a pair of blotched bluetongue lizards. They had belonged to a friend who could no longer keep them and they had lived for the past four years in a glass vivarium. Their names were Fraggles and Spindleshanks and they were best friends.

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We couldn’t bear to see them so confined so Michael constructed a lizard paradise. With plenty of leaf litter, rocks, plants and a hollow log for wintering in.

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They would often lie together in the sunny spots.

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Sadly, Fraggles passed away a few months later but Spindleshanks soldiered on without her companion.

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I say ‘her’ because we had been told they were both female.

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Not long after Fraggles’ passing, another blotched bluetongue appeared on our back verandah, looking very sorry for itself and covered in ticks. Michael removed the ticks and it seemed to be used to being handled. We kept it safe in the enclosure with Spindleshanks until it recovered.

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They bonded straight away. He was very inquisitive and certainly not afraid of the human presence.

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The longer, sunny days aided his recovery and all was happy in lizard land.

We didn’t realize quite how happy until five months later.

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Blotched bluetongues can have up to fifteen young.

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We were somewhat relieved to find just two.

We couldn’t bear to release them to become a meal for a kookaburra or tiger snake, they now reside at Wing’s Wildlife Park. http://wingswildlifepark.com.au

Wild Island Tastes

Tasmania is renowned for its clean water, fresh air and rich soil. This, of course, means quality fresh produce in abundance. Now, imagine those unique flavours of fruit, honey and lavender and add…chocolate. This week, I was fortunate to witness the launch of a fabulous new Tasmanian product, Wild Island Tastes Chocolate Bark.

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Mingling for a while with the benefit of wine and cheese,

the Mayor then introduced the creators of this fine concoction. Anna and Joan have been firm friends for thirty years and have worked hard together to realise their dream. They shared with us their journey from inception to induction of their wonderful handmade chocolate bark.

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I shall acquaint you with these taste sensations. Tarkine Treasures

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is a treasure trove of Tasmanian flavours, plump freeze-dried raspberries, natural leatherwood honey-roasted almonds nestled in the finest dark chocolate with a crunch of exotic cacao nibs.

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Summer Love

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delivers delicious Tasmanian freeze-dried strawberries on a bed of the finest white chocolate, sprinkled with Tasmanian lavender flowers, exotic coconut flakes and white chia seeds.

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Shipwrecked is my favourite.

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Shards of premium milk chocolate and delicate white chocolate swirls enhance the flavours of Tasmanian freeze-dried blueberries, earthy pepitas, crunchy caramel and Tasmanian sea salt.

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It is impossible to describe the fusion of flavours, a mouthwatering and memorable taste experience.

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I should mention the very talented graphic designer who, when presented with the name Wild Island Tastes, created the identity, encompassing logo design, packaging and promotional material – my husband, Michael Cannon.

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I hope you have the chance to experience Wild Island Tastes Chocolate Bark for yourself.

https://www.facebook.com/wildislandtastes/