Tasmania for Christmas 2019

We have been calling Hobart, Tasmania home since January 2019. We have lived through part of a Summer and all of a Winter and we aren’t scared off. You see, people say the winters are harsh, bitter and never ending but we loved watching the change of seasons and rugging up by the fire.  We love everything about exploring this beautiful island and hosting our family here this Christmas will be busy and fun.

Pooley Winery

All time favourite winery in Richmond. We are there most weekends and it is hard to stay away. The tasting experience is exceptional and the setting is beautiful. The wine is outstanding.
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Puddleduck Winery Picnic Day

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BYO Picnic lunch to this wonderful venue with inside and outside areas you can book. A playground for the kids, duck feeding, wine tasting (for the adults) in a beautiful setting, this is sure to be a great family day out.

The only condition of this venue is that all drinks (including kids drinks) need to be purchased onsite. This is a great deal considering we can take everything else in to this awesome venue.

Read about the venue HERE

 

Hastings Caves

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Approximately 1 hour and 45mins drive through the Huon Valley and the apple orchards will bring you to Hasting Caves and Hot Springs.

Formed millions of years ago, the dolomite cave is one of two show caves found in Australia. You will discover spectacular subterranean formations including flowstone, stalactites, columns, shawls, straws, stalagmites and the unusual helictites.

The cave is spacious there are no narrow passages.
We can secure a pre lit wood fired BBQ to cook lunch and explore the caves and swim if you dare (in the hot springs)

I suggest leaving home by 8:30am to arrive at the Caves by 10:15am. We could then take in turns to visit the caves.
A trip to the apple shed with house made cider could be included on the return journey.

Cost is $24 / adults $12 / kids.
Read about it
HERE and HERE

 

Sydney to Hobart Race

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Tasmania gets the party started – from 27 December – as the participants make their way down the coast.

A warm welcome awaits you in Tasmania at the Hobart Race Village on Constitution Dock – the ultimate celebration venue for Rolex Sydney Hobart Yacht Race finish. Once the village opens at midday on December 27, the festivities begin.

Children’s games and activities in the Rolex Sydney Hobart Yacht Race Village will keep the younger attendees busy, with The Taste of Tasmania festival, Australia’s oldest and largest food and wine festival, taking place nearby.

CYCA supporter Musto will be selling race merchandise in the Village, while celebrated Tasmanian yachting photographer Richard Bennett will again be displaying his stunning imagery.

The Hobart Race Village will be open from midday to 10pm on December 27, and from 10am until midnight up until the end of the race. It will however remain open until 1.30am on New Year’s Eve where you can welcome in 2019 with a prime view of Hobart’s fireworks show!

To see the entertainment schedule and read more go HERE

 

Taste of Tassie

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If there’s one week on the calendar in which Tasmania’s capital city, Hobart, truly shines, it’s during the Taste of Tasmania festival.

The summer climate is superb, yachts from one of the world’s great ocean races, the Sydney Hobart Yacht Race, fill the city’s docks, and Tasmania’s finest flavours are in abundance all around the waterfront venue.

Watch world-class street performers, settle into a bean bag for an outdoor movie in the park, and graze your way through the sumptuous flavours of the state.

From 28 December – 3 January
Free Entry

 

These are just the highlights. We also thought the following would be fun too:

Adults only trip to wineries
Trip to Redbanks for Shooting
Day trip to Port Arthur and the Lavender Fields via Cubed Coffee and Bangor Winery.
Trip to Mount Wellington to view the whole city from 1200m
Salamanca Markets on Saturday morning
Salmon Ponds fish feeding
Visit to Mona (lots to do, see and explore outside and around the venue)

Slow Roasted Moroccan Lamb

I adore people who can cook better than me. One time I would have been jealous, now I love the fact that they can teach me even more and surprisingly sometimes I actually teach them!

One of my favorite cooks is my friend Jacquie or Everyday Cook as she is known in Social Media circles. She is one of a kind. She can cook and she can bake. And bake she does!

You can follow her on
FACEBOOK
TWITTER
INSTAGRAM (everydaycook)
BLOG

I have made quite a few things from her blog over time, and last night I attempted her Slow Roasted Moroccan Lamb.

Now Jacquie is not your ordinary women, she has lived in Paris! And while there she enjoyed many a Moroccan meal. Who knew France was more about bread, cheese and croissants?

So, back on task, my friend Bec and I both tried this new recipe last night and we have both put it on the MUST MAKE AGAIN list. We also both cooked ours in our oval Aldi knock off Le Creuset with lid on. PERFECT!

Your to do list.

1.   Add these item’s to the shopping list:

1 Large leg of lamb
A little olive oil
4 brown onions, peeled and sliced
1 bunch of coriander
1 teaspoon of chilli
50 g ground cumin
3 pieces of preserved lemons cut into slices
small piece of grated ginger
1 teaspoon of tumeric
2 pinches of saffron
2 cinnamon sticks
1/4 cup of honey
5 garlic cloves diced
250 ml of white wine
1 litre of chicken stock
{I had mine with sweet potato mash}
1 kg sweet potato

2. Method

Heat oil in a large fry pan and brown the leg of lamb, turning over.

Remove the lamb and add sliced onions and garlic. Cook until soft and brown. Add cumin, chilli, saffron, ginger cinnamon, preserved lemon and honey and stir. Then add the wine and stock and cook for a few minutes. Add half the coriander chopped. (If you want to take an easier way you can buy Herbies Tagine Spices and they do a great job)

Place the lamb in an oven proof dish, if you have one with a lid great, if you don’t you can cover with foil. Pour the sauce over the lamb, cover and place in an oven for 3 1/2 to 4 hours at 165 degrees. Check every hour and turn the lamb over and baste. When ready, the meat should be falling off the bones and be very tender. Sprinkle the rest of the coriander over the lamb before serving.

You can serve the Moroccan Lamb with cous cous and a salad, or I baked sweet potato and sprinkled it with toasted pine nuts and coriander.

Go to Everday Cook’s blog HERE to follow the steps.

3. Enjoy a most delicious slow cooked meal!

Mine on the left and another friend of mine Bec’s on the right.
I served mine with cinnamon sweet potato mash in the thermomix and a green salad.
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