Tasmanian Holidays

I'm sort of liking the whole food festival vibe.

“Hope
Smiles from the threshold of the year to come,
Whispering ‘it will be happier’...”
— Alfred Tennyson

“The chief beauty about time
is that you cannot waste it in advance.
The next year, the next day, the next hour are lying ready for you,
as perfect, as unspoiled,
as if you had never wasted or misapplied
a single moment in all your life.
You can turn over a new leaf every hour
if you choose.”
— Arnold Bennett

“With freedom, flowers, books, and the moon, who could not be perfectly happy?”
— Oscar Wilde (De Profundis)

Sunset, 30 December 2025

Out with the old, in with the new. I now realize why so many of my new friends in Australia warned me about going home too soon. You get pulled back a bit into your former life - well, a LOT - and then you have to find your feet all over again when you come back to your new real life.

Fortunately, I have made enough friends here to quickly recycle me back to where I was before I left. Neighbors brought over food and a gift for Christmas on December 24th. Rocky Road candy - almost as deadly as my peanut butter fudge - raspberries and blackberries from their garden and a book of poems and prose written by our neighbor’s late 91 year old grandmother throughout her life, and illustrated by her grandchildren.

I am humbled. Here I’ve been complaining about not having enough room to put up my easel and start on my canvases, when this spry woman probably wrote on her kitchen table every night after finishing the cooking, cleaning, bath time and bed turn down for her children, then grandchildren and kept all of the verses as reminders of an entire life well lived.

Here’s one to give you a taste.

Lovely. And there are so many more. I especially enjoyed the ones she wrote about her feelings during WWII, as well as some great verse written as if from the perspective of her brother while he was fighting overseas.

We visited for almost an hour, and Herr Zen - upon discovering that our neighbors shared my sweet tooth - bragged about my peanut butter fudge. (As you might recall, I can’t get the marshmallow cream or Reese’s peanut butter chips in Australia, but my competitive nature came to the forefront. I found a recipe with pretty basic ingredients and damned if it doesn’t taste better than mine. )

I made my fudget about four hours ago and just tried a taste. Herr Zen wanted to wait until tomorrow to deliver it, but I gave that a hard No. I can’t have this much goodness - or badness - in the house while I’m detoxing sugar. Yes, I am coming off of my own sugar jonesing after my stateside trip and the sweet white stuff - sugar, not cocaine, you got that, right? - sings like a siren to my eager ears if it’s anywhere nearby.

Farmers are bundling their hay for the winter months

I even had to take prompt defensive action after trying the one piece I allowed myself, swallowing the last luscious morsel then immediately following it with a forkful of dill and carrot sauerkraut to cleanse the palate. What a wake up THAT was. But it did the trick. I just have to hold off a few more hours until I can get it out of our house and into their hands. I can do it. Pretty sure. (Well. . . we’ll see.)

Christmas Day was about as I’d expected - a bit maudlin in the AM, but once we were past the presents and breakfast, I snapped out of it. Hard to believe that I spent Christmas away from my family for fifteen years or so, off and on, without a great deal of the angst I felt this year.

Of course, those years were in Germany, and Christmas markets with piping music, Gluehwein and candied almonds. (Okay. I just had an epiphany that my blues might be because I am detoxing from sugar. Drat, drat, DRAT. I am five days in now, or I’d hoover that peanut butter fudge on the top shelf of our fridge like an echidna with a fresh ant hill.).

Gorgeous old cottage with rows of roses, Franklin, Tasmania

Helping to pull me back into Tasmanian currents and away from the Georgia undertow, my friend from my Wednesday and Friday coffee groups invited us to their place for Christmas Day luncheon. I’d already gotten a bottle of wine but also decided to make this salad from the New York Times (thanks, my sister!) to give another choice to the lone vegetarian among the six of us.

Lamb, chicken, beef brisket and chicken liver pate for the carnivores in the group, then my green salad, fruit salad made with strawberries grown by another guest and a Lentil Wellington for the other side of the table. The conversation proceeded at a happily rapid pace, all of us compatible but different enough to keep it interesting. I’m not sure how long our friend intended for us to stay, but the group didn’t break up until 5 pm.

I made it through my first big holiday! And I am back in the swing of things. We traveled to Hobart so I could pick out my big Christmas present from Herr Zen. He treated me to a pair of Blundstones. I am now officially a native! Or at the very least, one pair of shoes closer. (Ignore the awkward foot pose, Alfred and I are trying to show the V stitching that proves it’s one of the classic styles. They’re too pretty to wear to garden. HAHAHAH! Like I’d get away with that one.)

Alfred admires my new Blundstones

After we selected my Blundstones, we drove over to Sandy Bay, parked, then walked over the hill to the Salamanca market area for my second present from Herr Zen - a fun afternoon at the annual festival called Taste of Summer. Tons of booths - well, 50 or so, but it felt like more! - with food and wine of every kind. We ate oysters, scallops, chips, roasted squid and barbecued octopus on a stick.

I tried a glass of red wine called Red Corvette - the vintner mixed several of his just-picked grape varieties together, but couldn’t sell me a bottle because it was too new, literally. I think it was the equivalent of the Neuwein I used to drink in Germany. Deceptively sweet and innocent, but if you have more than two, you’re falling asleep at the table. Good times!

Next, we headed to the Yacht Club area with our special entry bracelets so we could sit on the water’s edge and watch the yachts coming in at the end of the Sydney to Hobart race. I had more fun people watching, since the yachts were few and far between, but the table next to us let out a cheer when their friends sailed by.

Note to self - try to make friends with people who have yachts. They seem like fun.

I bought one more glass of red wine - not the Red Corvette, but the most expensive wine in the whole place called Museum (which wasn’t a PATCH on Red Corvette, that guy really does need to figure out a way to bottle his potion) and headed towards the back of the festival. I could hear American voices coming from the huge screen set amidst big armchair-type seating covered with astroturf.

Sure enough, the screen had American Monday Night Football playing, so I plopped down to watch the last ten exciting minutes between the Atlanta Falcons and the LA Rams. Talk about surreal - sitting in the middle of a park in Hobart on a Tuesday afternoon watching Monday night football being played in my home state. As the Falcons rallied and regained a slim lead in the final minutes, I waved my arms in triumph while the Californians seated behind me hooted their disappointment at the screen.

But we’re not done yet. Sure, I’ve given up sugar and processed carbs to detox from my too fun vacation in the US, but I’m not a PURIST. And my favorite ice cream stand, Van Diemens Land Creamery, was just a short walk away from Taste of Summer, at Constitution Dock. (Well, a medium walk. But have Blundstones, will travel!)

Sun on the far hills

Alas, my favorite - Blood Orange and Poppy Seed ice cream - is not on the menu right now. I think it’s a winter flavor. Nevertheless, I overcame my disappointment and had two scoops of Orange Lemon Myrtle Ice Cream, scandalizing the line behind me with my rookie mistake of ordering two scoops of the same flavor with such abundance before me. Oh well. I gotta be me, people.

Last time at Van Diemen’s, I tried the Pepperberry and Leatherwood ice cream. Like the lemon myrtle, pepperberry is also a native Tasmanian plant that grows all over the place. We even have one in our front yard!

ANYWAY. On to the first Tasmanian lesson of 2026. (Oh, that number looks so weird. It takes me at least four months to get used to the new digits.)

Here’s a little more on the pepperberry, food and medicinal uses, flavor profile, even some recipes! Sorry, I guess the Kangaroo and Pepperberry recipe will be hard to replicate in the northern hemisphere. Hmm. You could order some pepperberry and try it with venison, maybe.

The Palawa, the first people of Tasmania, and the early settlers have known for years of the benefits of our Tasmanian Native Mountain Pepper Berry.

It’s described as the ultimate bushfood by some and currently the Tasmanian native pepper (Tasmannia Lanceolata) is receiving interest for both it’s taste but also it’s health properties as more and more is discovered about this ancient bushfood.

Our cool wet climate here in Tasmania is the perfect host to the plant producing both berries and leaf that we dry to use for food, nutriceuticals and health medicine. When ground, both the leaf and berry provide a powerful flavour and are an interesting alternative to black traditional pepper with their additional sweet profile providing more options for cooking and making the berry suitable for both savoury and sweet recipes.

The pepper berries also provide an interesting ingredient for curing meat or fish like salmon providing a beautiful deep red/purple colour once cured. Compared to black pepper, mountain pepper has more of a herbal profile, and provides a spicier, sharper and hotter punch.

Tasmanian Mountain pepper has not only served Indigenous people as a flavouring agent for food over generations, but also as a traditional medicine. Due to its high antioxidants, Tasmanian mountain pepper has been recorded during history as a treatment for a variety of illnesses from stomach aches and colic to skin disorders.

With potent antioxidants, four times more powerful than the beloved blueberry, mountain pepper’s health benefits are just as useful today as they have been over centuries. Antioxidants are linked to helping with diabetes and Alzheimer’s disease, autoimmune and cardiovascular diseases, but more recent research highlights mountain pepper’s unique antiviral properties.

“The berry inhibits the growth of many pathogenic bacteria, protozoa and also has some limited antiviral activity. It also has good anti-cancer activity against multiple cancer cell lines.”

— Dr Ian Cook, senior lecturer in Bimolecular and Physical Sciences at Griffith University

Also striking: the plant’s antibacterial properties. With antimicrobial components, mountain pepper has been found to inhibit the growth of food poisoning bacteria and prevent food spoilage, which Dr Cook’s research demonstrates. More research is also revealing benefits to helping improve gut health.

I’m more interested in the pepperberry leaf tea. I am a huge herbal tea person, and gave up my little beds of lemon balm when we moved. I am hoping the bush in our front yard will provide an interesting replacement.

Fresh pepperberry leaf sprigs have a rich aroma reminiscent of bushland, rainforest, and spicy freshness. Rich in antioxidants, they can be used as a substitute for bay leaves.

Add to the teapot with your regular tea leaves for a delightful change. Infuse in milk for making ice cream. Use as a garnish. Excellent when steaming fish.

Used to make hydrosol and leaf extract for skincare products.

Will store in the fridge for 2-3 weeks, can be frozen for 12 months and can also be dried.

So, how can you use Native Pepperberry? Here are 10 delicious ideas:

Native pepperberry can be used as a substitute for black pepper in both sweet and savory dishes. It adds crunch, contrast, and a slow-building warmth to any dish. It is one of the most versatile bush spices you can have in your pantry. Here are 10 delicious ways to bring its bold flavour into your everyday cooking:

Pepperberry Steak Rub:

Crush dried pepperberries and mix with sea salt, garlic powder, and olive oil to make a bold rub for steak or lamb. Let it sit for 30 minutes before grilling.

Creamy Pepperberry Pasta:

Add a pinch of ground pepperberry to your favourite creamy pasta sauce. It adds a beautiful blush of colour and a spicy, fruity kick.

Roast Veg with a Twist:

Toss root vegetables in olive oil, native pepperberry, and a sprinkle of salt. Roast until golden and finish with a drizzle of honey or balsamic.

Flavoured Butter:

Mash softened butter with finely ground pepperberry and a pinch of sea salt. Chill and slice over steaks, fish, or roasted mushrooms.

Spiced Chocolate:

Add a tiny pinch of ground pepperberry to dark chocolate truffles, brownies, or ganache. It pairs beautifully with rich cocoa notes.

Native Pepperberry Gin & Tonic:

Drop a few whole dried berries into your next G&T. They’ll infuse with colour and spice—plus they look beautiful in the glass.

Savory Shortbread:

Use ground pepperberry in place of black pepper in savoury shortbreads or crackers. Delicious with cheese or pâté.

Infused Oil or Vinegar:

Add a handful of whole pepperberries to a bottle of olive oil or apple cider vinegar. Let it infuse for a few weeks—great for dressings and marinades.

Pepperberry Aioli:

Stir a small amount of ground pepperberry into homemade or store-bought aioli. It’s fantastic with chips, calamari, or grilled vegetables.

Crispy Pepperberry Potatoes:

Toss smashed baby potatoes with olive oil, native pepperberry, and rosemary. Bake until crisp and finish with a sprinkle of sea salt.

Feeling adventurous? Try pairing pepperberry with native herbs like lemon myrtle or saltbush for even more uniquely Australian flavour combinations. Try Pepperberry-Seared Kangaroo with Beetroot Puree, a classic combination that celebrates the best of bush flavours.

That last recipe might be a step too far. I haven’t even tried grilled wallaby burgers yet! I have trouble eating food made from cute wild animals.

Fortunately, oysters and scallops don’t have faces.

If you’re interested, here’s a link to other native edible Tasmanian plants. So much food, so little time. I’ll have to work harder at this gourmet thing.