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m o t r f Ar 26 May 4 June


10am - 5pm Long Gallery, Salamanca Arts Centre

Leafy Seadragon, by Carolyn Audet, 2017 – Photography byAmy Brown



THE HOBART MAGAZINE This is our first issue of The Hobart Magazine, thanks for picking us up. We’ve been thinking long and hard about this magazine and what would make interesting reading for you, the people of Hobart. Not just the blow ins, the creative types or the tourists, but all the people who live here and who work hard here. We’re not scared of having a laugh or having a go - and we hope that you share with us what you want to see more of. This is a magazine for you after all. So this issue we chat with Jess Wuetschner, a gun footballer playing for the Brisbane Lions in the AFLW and proud Hobart girl. As a city, we’ve got the Dark

Mofo festival coming up in June which will no doubt test our creative boundaries, while the team at The EPICentre in New Town have shared how we can also explore other boundaries in relationships ... if you know what we mean! Plus there’s food, mountain biking, a few great family bushwalks, even some tips on how to have a well-priced trip to Thredbo for the keen skiers and boarders among you. Here we go. Steph

Publisher Information While all care has been taken, some information may have changed since publication. The Hobart Magazine regrets it can’t accept liabilities from errors or omissions contained in this magazine. The publisher reserves the right to refuse, withdraw or amend all advertisements without explanation. Reproduction in whole or part without permission is prohibited. The views expressed in articles and advertisements are not endorsed by the editor or publisher.. Any questions or feedback, email

Editorial Editor: Stephanie Williams Art Direction: CROPD Creative Pty Ltd Advertising Publisher Stephanie Williams


Cover article, Jess Wuetschner


Local Lad


Local Lady


Trash or Treasure


Mothers Day


Local fashion


Three easy walks


The Circus Studio


Chef's Day Off


A day in the life...


Seasonal eating




Dark Mofo


Mountain biking


Sex and relationships


Dining Out

26 Hobart City Farm 27 Travel 28 Photos 29 History


JESS WUETSCHNER Interview Stephanie Williams Picture courtesy Brisbane Lions AFLW

Jess Wuetschner is one of two Tasmanians playing for the Brisbane Lions in the AFL Women’s League, playing a leading role in taking her team to the Grand Final in March this year against the Bulldogs. Jess fought hard to keep her team in the game - with two goals in the final term to get the margin back to five points. She finished the season with the most goals for the year (including in the GF) and even nabbed a spot in the AFLW All Australian team. Here's Jess' story. How did you get into footy? I played a little in school and was

always going to my Dad’s local games, hanging to go out at half time to have a kick. Then at 16 or 17, I found out there was a women’s league, which I jumped at. There were only three teams in the whole state at the time so we travelled quite a lot to Launceston and Devonport. But that was half the fun! What do you think about Tassie having team in the AFL and AFLW? I think it’s important for the state to have that connection to the AFL. It’s brilliant that North Melbourne have made that connection in the AFLW. I think

a men’s team is a while away but Hawthorn have been a great support over the last 10 or so years and now North as well. But I’d love to see stand alone AFL and AFLW teams one day. Why do you think Tassie produces so many great players? As a state we just love footy. You have to love it to get up on a cold Saturday morning and run around in the mud freezing! We’re built tough and I think that goes a long way in making someone the kind of character and player you need to be able to make it in the big time.


That winning feeling! 6

Jess and team mate Ruby Blair What do you do outside footy? I play more footy! I play club football for Coorparoo Football Club in Brisbane - they became a huge part of my life after season one of AFLW. I work as a stevedore at the Port of Brisbane. It’s a great gig. I get to be outside all the time and do different jobs almost every shift. Although it is shift work, so that can be pretty rough on my body and social life. I like to make sure I look after myself so I definitely find plenty of down time where I can just hang by myself and watch Netflix. What did you love about growing up in Hobart? I grew up before phones and PlayStations were a big thing. I love that you could just go outside and explore. There was so much to do as a kid, camping and fishing not too far away and no matter where you lived, you always had a mate just down the road. It was a community.

When you're back in Hobart, where do you hit first? I see my family and my dogs most importantly. My Nan lives in Cremorne which is where I spent a lot of my school holidays as a kid, so it’s always nice to go back to see her and go to the beach. I try to sneak in a game or two of hockey too. I still love it but just I don’t have time for it in Brisbane. Canterbury Hockey Club was my home for 10 years and always welcome me back with open arms. Also I must have some party pies from Banjos, no one else makes them the same! What do you love to do when you’re off duty? I love to just hang out with my friends and go on sunset picnics with them and talk about anything and everything except footy! That’s my escape. Going out for coffee and brunch is a favourite, not great on the bank account the amount I do it, but

worth it. I also like to travel a bit, as we’re chatting, I’m sitting in a hostel in Los Angeles. I’ve been lucky enough to travel to over 20 countries and the USA three times. If a friend was heading to Hobart, where would you send them? As a brunch fanatic the first place I would say is to head to Machine Laundry Cafe, they do the best eggs benny in the world that I’ve tried so far. Definitely have to go up Mount Wellington on a clear day and of course walk around Salamanca Markets and the wharf of a Saturday. If time permits I would recommend heading down to Port Arthur and Fortescue Bay too. Follow Jess on Instagram @jessica.wuetschner Check out Jess' team at


Tell us about Un-Racked. We’re three years old now. I was working at another gym doing personal training and small group stuff, eventually numbers started to build and it became clear I had to get my own space. I’ve watched it grow since then. The coolest thing about Un-Racked is that in my class there's a 65 year old, in the same class as a policeman, one of the local footballers who’s super fit, a 15 year old teenager, and a mum who has three kids. It's a place where it doesn’t matter what walk of life or what fitness level, you come here and everything will be tailored to create the best version of you, whatever that ends up being. Where's your favourite eatery? I like St. Albis, it’s a good steak joint and it's got a bar. I head to The Shamrock in town for the $12 rump. I also like Solo Pizza and Pasta down in Sandy Bay.


JOEY EDWARDS FROM MOONAH Interview and Picture Stephanie Williams

Born and bred in Hobart, Joey Edwards runs Un-Racked, a group training gym in Moonah with a passionate following.

And the worst? Probably the weather. I mean, if we had 25 degree days all year, the population would be huge!

What do you love about Moonah? I'm central without being in the city. And it's easy to get parking. There's a lot happening out here, new restaurants opening and cool coffee shops, which is awesome.

How did you get started? At school I got asked what are you going to do? I was like, I'm going to play sport for a living. My teacher was like yeah, yeah, we know you are but you've got to have a backup plan. And honestly, I was never going to make it any sport! I didn’t go to college and I never put myself into a position to run a business and here we are running a business! It's growing and going well. This is what I do every day - I get to train people and exercise, it's awesome.

What's the best thing about Hobart? I've lived here practically my whole life, so I don't know what it's like in other cities but I don't think you can go to the beach, do an awesome mountain bike track and all this stuff, with the city right there. It's big enough but small enough at the same time. 8

Where do you head for a coffee? I like getting a coffee up the road at Shake a Leg or Straight Up Roasters. Favourite place for a 'cheat' meal? For a burger, definitely The Winston. It can't be good for you, you don't eat until lunchtime the next day! Which team? I love watching rugby league. We moved to Canberra between grades three and six at school and I played union. But when Origin was on, I was Queensland in the schoolyard - my favourite player was Darren Lockyer, he's awesome. A quote to live and die by? I've got a poem Invictus, by William Ernest Henley on the wall here. There’s two lines - “I am the master of my fate, I am the captain of my soul.” It's really powerful. P: 0409 111 130 131 Main Road, Moonah

sale, for keep or for AirBnb. We also decorate and design retail and commercial spaces and embrace new challenges and opportunities. Why do you love it? I live and breathe interior design and decorating and love the creative freedom that comes with running my own business. The most rewarding part of what I do is helping my clients achieve sale prices they didn’t think were possible. Why do you run your business in Hobart? I lived interstate for six years and really began to miss home, my family and friends. Logistically, running my business here is challenging and expensive but also rewarding, especially as Hobart is really beginning to embrace property styling and see the huge benefits of styling for sale. Where’s your favourite eatery? Suzie Lucks and Ti Ama are my current favourites. I love their interiors just as much as I love the food.


SOPHIE SCARLETT FROM CAMBRIDGE Interview Stephanie Williams Picture Sophie Scarlett

Cambridge's Sophie Scarlett is bringing stye to Hobart homes via her business Scarlett & Co. What do you love about where you live? My fiancé and I are currently renting in Cambridge while we build our house. We love living here for so many reasons, but mostly for that out of area rural feeling while only being 10 minutes away from the CBD. What’s the best thing about Hobart? Having Salamanca Market, MONA, Bruny Island

and the Richmond wineries at my fingertips. I love being a tourist in my own town. People who say there’s nothing to do in Hobart must be boring! And the worst? The lack of job opportunities particularly within creative industries. Tell us about Scarlett and Co? We’re the new generation of real estate stylists, interior designers and decorators in Hobart. We’re a small but specialised team who are experts in styling homes for

And for a drink? The Den in Salamanca on a Friday or Saturday night or Preachers for a sunny Sunday drink with friends. Favourite place for a ‘cheat’ meal? Da Angelos pollo paesana pasta is so damn good. For something a little less fancy, The Brunswick do a great chicken parmigiana. Which team? My fiancé’s team, the Uni Football Club! What do you love doing outside work? Road trips up the East Coast, hanging out with my dogs and board game nights with friends. My job is very laborious, so I like to relax when I can! Quote to live and die by? Compete with yourself, not with others. P: 0409 618 787 9

Tip Shop Coordinator Molly Kendall


THE RESOURCE COOP TIP SHOP WILL SORT IT OUT Interview and Pictures Stephanie Williams

Molly Kendall is the Coordinator at the Resource Work Cooperative, who run the South Hobart Tip Shop. We spoke to her about how the shop works and why they’re seeing an influx in both waste and interest. How long has the Tip Shop been operating? It's been here since 1993. The group originally started as just a group of friends who were salvaging from the landfill. They saw everything being dumped. You’d bring your trailer load and pick something up at the same time. So, they started a fledgling business and it grew and grew. It's a workers cooperative, so it's a different business model from most businesses. 10

How does it work? It’s worker owned and run. All the people who work here come to general meetings to decide the operation of the business. It's not a not for profit, so all of our profits get reinvested into whatever projects the group are passionate about at that time. For example, just last year we agreed as a group to employ an education officer which has been really great at getting the word out there. "Think Second Hand First" is one of the behavioural changes we aim to promote and turning shopping into a treasure hunt rather than a smorgasbord is one of the ways to do that. Second hand goods have a story, they have lived

a life before us which often leaves intriguing clues (a note in an old jacket pocket or a name scratched in an old school desk). If you can start to take pleasure in becoming a steward or borrower of goods rather than an "owner" you take better care of your things, and take the time to seek out a better quality of product. Do the people who work here get paid from the profits of the cooperative? Yes. Our number one goal is to provide work, so if we get excess, whatever we make goes into creating new roles. Everyone who works here is paid. Our goals are providing employment,

Need a lawnmower? reducing waste, and educating the public about waste reduction. Are there any particular types of waste you’re seeing more of? We definitely have a huge boom in e-waste at the moment - people who have been hoarding their devices at home are finally letting them go. There has been a massive shift to minimise and declutter your life which has really had an impact. I think that’s probably reflected in people being more conscientious consumers as well, which is really encouraging. I guess your long term goal would be to put yourselves out of business? Yes. That’s been a big part of our discussion, about what our future is going to look like. The council have a goal of zero waste. But we’re different from them they’ve got a zero waste by 2030 goal. So, we’re looking at ways to actually bring in stock now and building that network of suppliers. That might not be the public in the future but there's definitely a need

in industry and local production for the waste that they produce in whatever they're making. It's a tricky kind of place that we’re in as a society, that we’re having to fill that buzz we got out of shopping in a different way. Or by buying a secondhand thing and upcycling it ourselves or reclaiming those skills that people would have. What is potentially here? There's definitely lots of electronics - we’re a bit different from other op shops or charities because we test electronics. People can buy toasters, toastie makers, juicers or ice cream makers. It's a good way of experimenting with new appliances, with second hand things. How many people work here? 29 people work here at the moment but that also includes all the office roles. A few of those people work one day a fortnight and some are here four days a week. Some have been here 20 years and some are pretty new.

Do new members join because they want to or because there's a job? They join because there's a job and they’re generally attracted to us as a group because we’re a cooperative. Most of our workers are insanely overqualified. We end up segueing people into different roles and responsibilities. Anyone who puts their hands up gets sucked into all roles. Where do you advertise jobs? On Seek, in the paper and on www. We have a Facebook page, we have a lot of people who check that for what's coming in. What’s on at the Tip Shop right now? Our old tip shop is now used as an education centre and there’s a little mini shop inside that shed selling offcuts from industry. We approached local producers like Blundstone, The Paint Shop, and Tassie made things and asked, “Do you have any offcuts?” Teachers 11

A Coop worker on the job use that resource so they can have second hand school supplies for kids. We run a workshop alongside that open day so people can see what's happening and learn new things. We’re all excited about deconstruction at the moment knocking down people’s houses to find goods to supply the stock for our shop. We’ve got a deconstruction coordinator who will be teeing up houses to knock down. We get a crew of 10 or so workers and pull it down by hand. It doesn’t actually take that much longer than bringing in an excavator. Then we

take the components of the house and sell them here. We also run a community collection service, so if people have furniture they want to donate and can't drop it off here, we can pick it up. It's free but we will check it out so it's not like a rubbish removal service! And your annual art exhibition is coming up? Art From Trash opens on the 25th of May at the Long Gallery in Salamanca. Hundreds of people put in artwork from really highly esteemed Tassie artists to kids with paddle

Electrical testing station 12

pop sticks. Anyone is welcome to enter. It's not curated at all but an amazing quality of work comes in. Everything has to be waste, so something that would have been in the bin or broken. As soon as people put in a submission, their brain is starting to look in what's in their bins or recycling boxes. That’s the mental shift we’re looking for. Check out the Tip Shop and the Resource Work Cooperative at or visit the shop at the end of McRobies Road, South Hobart.


Murray Street returned. Finally no moving barriers to navigate. Dark Mofo. Getting out and about in the cold never felt so cool. Mecca Maxima. The lines on day one proved how much we love this store. Keep Cups. Seeing more and more around town, keep it up. All day bacon and egg muffins, oh yeah.

Have cake and eat it too

MAKE MUM'S DAY AMAZING It’s almost unbelievable that Mum technically only gets one day a year where their superhuman efforts are celebrated. So on that day, it’s your job as a husband, wife, partner, child or loved one, to put that Mum in your life on the pedestal she deserves. Here’s our wrap up of some of the best ways you can show your love on Sunday 13 May. 1. When made with love, breakfast in bed gets the day off to a beautiful start. Eggs and bacon or pancakes are a winner, but there’s no excuse if you can’t cook - vegemite toast with a cuppa should get you over the line. 2. Get active and take Mum along to the Mother’s Day Classic at the Domain Athletics Centre where you can raise money for breast cancer

research and participate in a 4km run, 4km walk or 8km run. 3. Go all out and head to The Point Revolving Restaurant at Wrest Point for lunch with a view. Their set menu is $130 per person, Mum even gets to enjoy a complimentary glass of sparkling wine too. 4. If the pub is more Mum’s style book a table at Hotel Soho with meals from $10, including a hot and cold seafood platter for two, including dessert for $85. 5. Get in early at Seagrass overlooking Long Beach, on Saturday 12th May they’re doing a $40 high tea from 2pm, or head to their Glen Albyn property, which isn’t usually open to the public for Saturday high tea ($50) and Sunday lunch ($70).

Underquoting. Time is precious and schlepping to see a house with a price guide way off isn’t cool. Straws. Mostly unnecessary but if you do need to use one, try a reusable straw made from stainless steel, glass or bamboo. Housing. Let’s all work together to find a solution, it’s not ok to have people sleeping rough or camping, especially with winter approaching. Heating bills. Get ready for the winter bill shock.



Pauli Lithuani blouse, $275, Luxe Store

Mia Fratino cashmere funnel, $439, ecoHaven

Wild West Mohair Cardi, $189, Gorman

Quilted bomber, $25, Kmart

Tassie Scandi If there's one thing we do well it's winter fashion, here's our inspo for the upcoming season.

Mel coat, $369, Gorman

Lone Ranger Mule, $179, Gorman

Kindling snug dress, $139, ecoHaven Bordeaux coat, $389, Gorman

Mia Fratino cashmere cowl $329, ecoHaven

THREE EASY WALKS CLOSE TO HOME Words and Pictures Stephanie Williams Not that into bushwalking but want to give it a go? Got kids and need to run them ragged? Just feel like breathing in some fresh mountain air, but not going too far out of town? Then these three walks are for you. Organ Pipes Track Even though this walk is high up the mountain, it’s actually relatively flat and suitable for almost all abilities. It traverses the front face of the mountain, across the Organ Pipes, for a sweeping view over Hobart. Kids will love a bit of off track bouldering at the start of the walk, climbing up the huge rocks. The track had been closed until recently, undergoing extensive track work and the result is a high quality walking trail with perfectly positioned rocks for sitting and contemplating. The new track can get muddy in parts after rain, but that should settle over time - in any case, it’s a good idea to wear gear that can get muddy. At the end of the track you have three choices - turn on your feet and head

back the same way, or turn left and walk down to The Springs, or turn right and head up to the Summit of Mount Wellington.

kids might struggle with the uphill, but hire or take a hiking carrier and you’ll get a decent workout for yourself too.

Myrtle Gully Track For a classic bushwalk with a little bit of uphill and a whole lot of beautiful forest to explore, the Myrtle Gully Track is a step above a flat walk. It’s not too strenuous but will get you puffing as you ascend from the base of Mount Wellington. Starting at the end of Old Farm Road (grab some berries or fruit from the honesty stall along the road) there’s a short walk to get to the start of the track. Look out for the Secret Falls, they’re not signposted and you’ll have to look hard for them. Continue over bridges and creeks and wind your way through the pretty forest looking for mushrooms, lichens and the occasional leech (after rain!) along the way. Because the mountain is criss-crossed with walking tracks, there are loads of diversions you can take to extend the walk. Younger

Clarence Foreshore Trail While not strictly a bushwalk, this 3.5km sealed track will take you along the waterfront from Geilston Bay all the way to Simmons Park in Lindisfarne. Start among the yachts at Geilston Bay and wind along admiring the houses that border the track. The track boasts fantastic views of Mt Wellington, Tasman Bridge and the Derwent River. You can use your legs or take a bike and the track also works well with a pram. There’s a playground and toilets when you hit Simmons Park at Lindisfarne. Extend your walk all the way to Howrah, which ends up being a 14.5km trip past more playgrounds and beaches too. Check out more tracks around Hobart at 15

I’ve taught was 82, and we have kids who are only just walking participating in open days.


Interview Stephanie Williams and Picture Douglas Robertson

Tell us about The Circus Studio and how you got started? I’m Tasmanian by birth but left the state just before my 18th birthday to pursue a career in circus. I was coming home every couple of years to see my family, then around 2013 I put up some aerial equipment in the local gymnastics centre, did an intensive teacher training with a couple of people who held the fort until I came back in 2015 to run the program. That’s when it officially became The Circus Studio. This year my sister came on board to help me rally the community, form a board and become a not-for-profit. It’s a wonderful feeling to be supported by the people who attend our classes and want to be more involved. What types of classes do you offer? We have a range of classes. Adults can come to regular aerial classes (trapeze, silks, hoop and rope) or we run occasional classes in handstands and hula hooping, 16

as well as corporate team building sessions. For kids we have Circus Steps, which is a curriculum I started developing, first in Europe, then here in Tasmania. It’s progressive and loads of fun. Kids play games, learn aerial, acrobatics, juggling, tightwire walking and loads more. These classes feed into our Youth Circus stream, which is for teenagers who may be considering a career as a performing artist. They specialise in their chosen skills, perform and attend shows, and like all our classes, have loads of fun! They are a really great group of young people and are out in the community performing quite regularly now. We’ve also had a lot of demand recently for a class for younger kids and are looking at starting one very soon. Who would enjoy the classes at The Circus Studio? All the aforementioned! The oldest student

There's a rise in popularity of activities like antigravity yoga, circus skills for kids and trampolining - why do you think this is? I think people are realising that fitness can be enjoyable and doesn’t have to be a chore. They’re seeking out activities that are fun and have those added benefits of exercise, strength, flexibility, all the good endorphins and health perks. I also think people are sticking with these activities more than the gym because there is the community aspect. There’s a bonding experience that happens with these kinds of things, especially with circus where trust, teamwork and creativity are such big parts of what we do. Tell me a little bit about your background? Why circus? I was drawn to circus as soon as I knew it was a ‘thing’! As a child I was obsessed with gymnastics (although not very skilled), and very much the opposite with school. My Mum found out about NICA (the circus university in Melbourne) when I was 16 and from then on I had a one track mind, there was no plan B! I think that determination got me a lot of places, not least of all through that first audition. And where are your favourite local places for a meal, coffee or drink? Well I live in the Huon Valley, so my local is actually ‘The Local’! I also tend to chase ‘From Scratch’ around the market scene. But if we’re talking about Hobart I can’t go past Sweet Sassafras on Elizabeth St. It’s such a chilled out comfy vibe, the food is amazing and their whole ethos leaves you feeling the same. Check out the classes on offer at The Circus Studio at

CHEF'S DAY OFF MATT BREEN, TEMPLO Words and Picture Matt Breen

“This is something I’ll often make at home with dried Orrechiette, which you can easily find in most supermarkets. It’s a really quick and easy recipe to do. I learnt it when I spent some time in Sicily. If I’m not in too much of a rush, I’ll make fresh Orrechiette too.” Orrechiette with broccoli, chilli and anchovy Serves 4 2 whole broccoli, cut into florets 1/4 cup good quality olive oil

2 cloves of garlic, finely chopped 400g orrechiette 50g pecorino

2 long red chillies

2 fillets of anchovy

1/2 bunch of flat-leaf parsley, chopped

Put a large pot of salted water on the heat to cook your broccoli. You’ll use the same water to also cook the pasta so make sure it’s big

enough. Prepare your broccoli by discarding the woody stalks and chopping the heads into small pieces. I usually head to the markets on a weekend to find fresh broccoli this time of year. Finely chop your garlic, chilli and anchovy and leave aside. Once the water is boiling, add the broccoli and cook for two minutes to soften it slightly, take out with a sieve and leave aside to drain.

In a large pan, sauté off the garlic, chilli and anchovy in olive oil and once it starts to go slightly golden, add the broccoli. I like to then add a small ladle of the pasta water to stop the garlic from burning. Keep on a medium heat to cook the broccoli fully. Add the pasta to the boiling water and cook until al-dente. Drain the pasta and add to the pan. Cook everything together with the grated Pecorino. Finish with a drizzle of olive oil and serve with a hot crusty bread. Templo, 98 Patrick Street, Hobart 17

which means my day is hectic. We shoot over to the base where the Glenorchy MTB Park used to be, to pick up a load - strangely lots of them have bikes and are wearing lycra, must’ve been expecting the trails here to still be usable. 11am: Wind Hold! 12pm: A few shady looking characters hop on and start taking pics over the houses - they could just be scruffy architects looking at housing design from a different angle, or perhaps they’re casing the joints? Make a note for later. 1pm: Wind Hold! Get out double the sick bags and the mop. After lunch wind holds are the worst.


MOUNT WELLINGTON CABLE CAR DRIVER Words Cable Guy Picture Tourism Tasmania

4:30am: Wake up, check the weather (bluebird day!) and drive up the mountain to the staff room to clock on - with no room left at the Cascade Depot area, the most logical place for a staff room was up top. Unfortunately, get stuck in the sunrise traffic driving up the mountain, bloody photographers and all their equipment. 5:30am: Take the first group down the mountain, the poor cold souls who missed the last cable car yesterday. A shivery night on Mt Wellington for them! 6am: First wind hold of the day. Get out the sick bags. 6:30am - 9:30am: Enjoy the run 18

watching Hobart wake. Mr Smith on Old Farm Road and his regular ablution this time every morning, Ms Devine on Jubilee Road who’s dressing for work and leaves her curtains open (so thoughtful) and Junior Collins down in Marlyn Road who has left his very expensive tools on show in his own backyard (must remember that for when I need a new saw!)

1:30pm: I know kids ride for free, but the teachers and playgroups around Hobart seem to be using us as a cheap babysitting service this afternoon. 2pm: Check Instagram. People trying to take pics of the summit view over Hobart are lucky enough to get my noggin in their shot! I’m famous around the world - been tagged by people from everywhere. Did someone say #instafamous? 3pm: Start to take sauced patrons back down the hill after boozy lunches and whisky tastings up top. Usually the barf bags are for wind hold. 3:30pm: Wind Hold! 4pm: Sunset chasers are starting to arrive.

10am: Wind hold!

4:30pm: Wind Hold!

10:30am: Because of the confused planning process (were we looking at Cascade, then Glenorchy, the route kept changing!) all routes mentioned in the planning process got through in the end (thank you Libs!)

5pm: Take the last group down. I hope none of the stragglers on the mountain want to take the cable car down tonight. Don’t want to call the Westpac Rescue Chopper again after that group tried to walk down in the dark.

Light mixed salads and mizuna in May will give way to punchier mustard greens and rocket in June, when fruits will be limited to apples and pears. Leafy green staples include spinach, silverbeet and cabbage, with rainbow chard offering a pop of colour. Equally, sturdier stemmed brassicas (broccoli, kale, cauliflower) will be plentiful throughout the cool seasons ahead; as will year-round root vegetables such as carrots, pumpkin and beetroot giving some visual vibrancy to any cooked winter dish. On the whiter side of winter, parsnips chips are a welcome addition to any roast dinner. Ingredients 200g Button or Swiss Brown mushrooms sliced 1 Tbs Butter 2 Tbs Olive Oil 2 tsp Fresh chopped parsley OR dried tarragon Salt and pepper

GREEN AND GOLD Words Sarah Ugazio

While summer’s colourful crops may be well behind us, we can still hold on to the last harvest of berries, red greenhouse cherry tomatoes and yellow sweet corn before winter takes her pound of fresh. Though the seasonal palate through May and June is decidedly green and gold on both the plate and ground. Autumn menus should make the most of stir-fried Asian greens (bok choy, choy sum, chinese cabbage) perfectly paired with wok-seared mixed mushrooms, say shitake or oyster, all at peak perfection. Almost all our fungi friends are in their Autumnal prime, with wild varieties abundantly sporing, including saffron milk caps and slippery jacks, if foraging takes your

fancy**. Truffles reign supreme for that special gourmet dinner party; while basic swiss brown or button mushrooms can provide an easy yet tasty mid-week side dish – simply sauté in butter, olive oil and either fresh chopped parsley or dried tarragon. Another seasonal delight compensating for the cooling climate is the Jerusalem artichoke – a rather ugly tuber, with a subtle nutty, savory flavor (and not to be compared with the similarly named globe artichoke). Jerusalem artichoke risotto is the best known dish, however they can also be treated similarly to a potato roasted, sautéed or pureed as a soup base.

Method Heat oil in frypan over medium heat. Add butter. Add sliced mushrooms once butter has melted and just started foaming. (Option 1) Sprinkle tarragon over mushrooms. Sauté mushrooms until slightly browned and most of the moisture has been cooked out. Season with salt and pepper. (Option 2) Stir through fresh chopped parsley. Transfer to serving plate. ** ensure to be accompanied by an expert foraging guide. Many toxic and deadly mushrooms look similar to edible varieties.

Follow Sarah on Instagram at @madamesaisons 19


Catch comedian Anthony Morgan at the weekly Jokers Comedy Club at The Polish Corner.

17 MAY

Tasmanian living theatre treasure Robert Jarman kicks off a two week season at the Theatre Royal.

21 MAY

19 MAY

North Melbourne take on the GWS Giants at 1.45pm at Blundstone Arena today.


Head to LINC Glenorchy for a free Introduction to Virtual Reality session at 1pm. Try out the HTC Vives to escape into virtual worlds.

5–6 JUNE

Sir Andrew Davis conducts the TSO in Elgar’s Enigma, a celebration of English music at Federation Concert Hall.

Much loved children’s book, Josephine Wants to Dance comes to life as a musical at the Theatre Royal at 5:30pm each night.


Join in the laughs of the Melbourne International Comedy Festival Roadshow at the Theatre Royal tonight.

The last night of Dark Mofo, get along to Dark Park before it’s too late.


11 MAY

Tex Perkins graces the stage at Wrest Point Entertainment Centre.

22 MAY

Join Straight Up Roasters for their first Filter Coffee Workshop working through V60 Pour Over, Aeropress and Batch Brew methods.

9–10 JUNE

Dark and Dangerous Thoughts features two days of speakers, film and performance.


Sydney hip-hop duo Spit Syndicate play Republic Bar from 8pm.

12 MAY

Calling all single 35-45 year olds, speed dating 7pm tonight at Rydges Hotel.

23 MAY

At 11am at LINC Hobart, take the little kids along to the National Simultaneous Storytime, reading Tony Wilson's Hickory Dickory Dash.

13 MAY

Treat Mum like the #1 she is today on Mother’s Day.

28 MAY

Join Sasha McLean from Mad Millie at Minimax by Your Habitat at 5:30pm to learn how to make your own cheeses.

14–16 MAY

Beer lovers roll up to the Pint of Science nights at The Republic Bar, powered by the CSIRO.

31 MAY

Until 2 June, catch Roald Dahl’s George’s Marvellous Medicine at the Theatre Royal.



Winter Feast kicks off at PW1 tonight and on selected nights during Dark Mofo.


Catch Angus and Julia Stone at the Odeon Theatre tonight from 7pm.

The annual Banff Mountain Film Festival rolls into town showcasing the most enthralling mountain adventure films, at The Friends School from 7pm.


Words Stephanie Williams Picture Adam Gibson

Kate McCarthy is the Marketing Manager at Destination Southern Tasmania, the people who represent Tasmania’s southern region, stretching across the municipalities of Hobart, Glenorchy, Clarence, Brighton, Sorell, Kingborough, Huon Valley, Derwent Valley, Tasman, Central Highlands and Southern Midlands. This year, Kate and the team are getting involved with Dark Mofo, which runs from the 15-24 June, with the annual Paint The Town Red campaign for visitors and businesses. “Each year we encourage local businesses to light up or incorporate red activations for the duration of Dark Mofo. This demonstrates support and enthusiasm for the festival, 22

provides a warm welcome for visitors to the festival and helps us locals celebrate the winter, the cold and the darkness,” Kate shared. If you’ve got a small business, it’s easy to get involved. “Local businesses can participate by getting their red on. Whack in a red light bulb, dress your shop window or fashion an exclusive red cocktail, then register with us to go in the draw to win great prizes. Any businesses can go red - The more red the better!” Kate said. Businesses will also be listed on the Dark Mofo and Hobart and Beyond websites. Last year the Tasman Bridge and Wrest Point looked pretty cool, even better for those visitors flying at night when the first impression of Hobart and Dark Mofo begins from the air.

Registrations close 25 May. In addition, visitors to Dark Mofo can also get in on the action. During the festival if you take a pic of Hobart all lit up and upload it to Instagram, with the hashtag #pttr18 and tagging @hobartandbeyond and @ darkmofo, the best shot will win a prize package. The prize includes two nights in a Spa Suite at Hadleys Orient Hotel, a Tasmanian Hamper from Brooke St Larder, a Family Pass for a Twin River Rafting Adventure at Tahune Adventures and two season passes for the 2019 Dark Mofo + City of Hobart Winter Feast. Register at marketing/paint-the-town-red

PHIL’S TOP THREE RIDES AROUND HOBART The North South Track. This is a magnificent ride from the Springs on Kunanyi (Mt Wellington) to the Glenorchy MTB track. This old lady is a well built, all weather trail (I’ve even ridden it in the snow!). I love how the forest changes as you descent and so does the texture of the trail. The trail is well suited to most riders but you do need some riding fitness - it’s about 11km but mostly down. The weather changes quickly on the mountain, be prepared!


Words Phil Exton Picture Tourism Tasmania

My business, Tasmanian Mountain Bike Adventures is family owned and operated. Having been a keen rider for much of my life, I was curious as to whether my skills as a teacher and Principal would hold me in good stead in the world as an entrepreneur. Two years on and we’ve now completed our first year operating our business. We run state-wide mountain bike tours from ½ days through to 10 days. We take riders to some of the best and most beautiful mountain bike trails on the planet. All they have to do is ride and enjoy the experience. We offer a cheap shuttle service up Mount Wellington from Glenorchy, the city and South Hobart to give riders easy access to the North South trail. We also run shuttles for groups to places like Maydena Mountain Bike Park.

Our newest part of the business is top end, dual suspension mountain bike hire. We’ve also employed a brilliant local rider, Ollie Sandy, to join us on tours, offering a local bike riding guide and coaching for beginners and intermediate riders. It’s so pleasing to see the momentum that mountain biking has gained over the past 10 years both nationally and internationally. I recall feeling particularly sad when I would see all of the bike racks empty at schools. Things are changing - now the racks are starting to fill again and the kids are excited by riding their bikes and the trails they are exploring and practicing on. In Tasmania we’re blessed with some of the best riding in the world. Our cooler climate is perfect for riding and some rain and puddles only adds to the fun.

I never tire of riding the trails around South Hobart. I really enjoy the earthiness of a hand cut single trail and there are so many choices here. Red Wine, Sexy Soil and Old Slides are right up my alley. They’re steep, tight, rooty and have a rich loam soil base. I love that these trails are so different to ride depending on what our changing weather and climate has to throw at us. The Meehan Range offers heaps of choice. I love getting over to the ‘Sunny Side’ to ride it. The Corkscrew is my favourite trail there. It’s a challenging intermediate trail but the climb up is tough. It’s a narrow, steep and technical climb that I love the challenge of. The downhill reward is well worth the effort! P: 0428829000


So, um, would you like to...



It’s another typical evening after work, sitting on the couch together recovering from an exhausting day, Jeanette on her phone, Darren watching something fluffy on the box. Jeanette suddenly blurts out, “This is really hard to say, but I think I’d like to try digital stimulation in the you know where region”.


And there you have it. Another sexually awkward moment in the suburbs where one partner takes a risk and expresses their deepest fantasies and the other recoils in disbelief and amazement – “Gee, there is a lot I just don’t know about that goes in his/her head.”

Darren turns blankly, not sure if he has heard right, but getting the gist of it.

This sexual dichotomy also illustrates how it is very normal to have individual sexual preferences, but how do couples find the sexual synergy?

“Ok... the region? Digital? You mean your... and my...?” gesturing as he goes. “Just a little,” Jeanette coyly whispers, “could be fun...” “Sexually?” “Yeah...” “Ok... well I don’t think I’m up for that. Not my kind of thing”.

The inner and outer circle technique may be answer. From the John and Julie Gottman immense body of relationship research the inner and outer circle is about finding balance and harmony in relationships. The inner circle is what you won’t compromise on - Jeanette, “I want sex to be more erotic” (inner circle),

however I won’t push you to do things you are not comfortable with” (outer circle is what you will compromise on). Darren, “I want to be intimate more than once a fortnight (inner circle), however I am willing to experiment with trying new things (outer circle). The inner and outer circle is all about finding common ground and can be applied successfully to individual differences in relationships. Darren Radley, Relationship Counsellor & Sex Therapist Jeanette Radley, Psychotherapist/ Counsellor & Mediator The EPICentre at 160 New Town Road, New Town. P: 6228 5535

Fried chicken, oh yeah


RUCKUS FRIED CHICKEN Words and Picture Stephanie Williams

New Town Plaza probably isn’t your first choice for a dinner date locale but with the opening of Ruckus Fried Chicken a little while back, it’s stocks went soaring. Hot on the heels of the trend in all things fried chicken being pumped out in Sydney and Melbourne by the likes of Belles Hot Chicken and Chicken Institute, Ruckus Fried Chicken serve a range of cuts with a choice of five coatings (herbs, hot, original, chipotle, and maple syrup) and a range of sides like haloumi, green beans and pickles. Vegetarians are also catered for with zucchini fritters, salads and a mushroom burger.

Eating with a three year old limits the choices a tiny bit, so we opted for the original coating with boneless nuggets ($9.50) and half a chicken ($18) with sides of slaw and chips ($5). A burger was hard to resist so we also added an original burger ($12) to our order too. Like a better version of a famous chicken chain we all know, Ruckus was spot on - crunchy, full of flavour and not too oily. The burger was a standout with a super soft steamed bun and crunchy chicken. Gluten free eaters can also get in on the action with the GF option and

check out the burger special which changes weekly - their Instagram video reveals the upcoming flavour each week and how it’s made (@ ruckusfriedchicken). The chicken is ethically sourced from Nichols and local ingredients feature heavily on the menu. Craft beer, homemade soda and natural wines round out the beverages menu, and you can now even order online to get a Ruckus fix. Open from 12pm - 9pm daily New Town Plaza, 1/1 Risdon Road, New Town 25


Interview Stephanie Williams Picture Hobart City Farm

Hobart City Farm was founded by a collective in 2014 - James Da Costa, Bridget Stewart, Louise Sales, Sam Beattie and Hannah Maloney. It’s a not-for-profit organisation, run like a social enterprise, focused on running a vibrant, financially viable and environmentally regenerative small farm growing a diverse range of food. It also builds community and provides meaningful employment. One of the founding team, Bridget Stewart shared, “We ran a very successful crowdfunding campaign in November 2014 and raised over $13,000 to assist in start-up costs, with perks for our supporters like beehives complete with bees, garden makeovers, permaculture designs and seeds. Since then we have been working on the land building structures like a polytunnel, shed, nursery area and we have extended the site.” How did you choose the site? We found the site through connection 26

with Kickstart Arts, who also operate from St. John's Park. They were hoping to start something on the otherwise unused land and we approached them to discuss leasing the land to establish a city farm. They were very supportive and we still currently farm on this original plot of land. What does Hobart City Farm produce? Vegetables! We grow a diverse range of seasonal vegetables (mostly annual crops) using organic methods. Over Summer, for example, we grew tomatoes, basil, peppers, spring onions, mesclun, head lettuce, spinach, rocket, kale, silverbeet, pak choi, parsley, coriander, beetroots, carrots, cucumbers, zucchini and more. Over winter we grow garlic, green manure crops and some over-wintering crops. Where does the produce end up? We sell direct to the public, via our online shop Harvest Feast, New Town Greenstore and

restaurants and cafes like Sweet Sassafrass, Pollen Tea Room, Peacock and Jones, Rough Rice and Pigeon Whole Bakers. We also donate excess produce to other organisations including school garden programs and more recently Food Not Bombs. Who works at the farm? Are they paid or volunteer, or a mixture of both? The main farmers are James Da Costa, Sam Beattie and Bridget Stewart. We aim to pay ourselves wages based on what we earn through sales of vegetables. This varies depending on the season – the good news is our average hourly wage is improving! We also have working bees a couple of times a year and usually have about 30 people along to help with planting, garden bed construction, path-making and other larger tasks. We have had horticulture students do their work placement with us over an extended period.

the savings extend to kids under 18 too. Thredbo have discounted kids pricing for everyone under 18, as well as the Kids Ski Free promotion. There are some conditions around this so it’s worth checking the fine print at

BLACK DIAMOND SKIING AT THREDBO FOR EVERY BUDGET Interview Stephanie Williams Picture Thredbo

We all know skiing and boarding can be expensive, right? If you don’t have your big 4WD, a private chalet and the latest gear it can be a bit daunting. But with a bit of careful planning and maybe just a touch of being a shameless cheapskate, you can get on the white stuff without blowing your budget. High in the Kosciuszko National Park, in the heart of the Snowy Mountains, Thredbo is the place to get alpine this season. It’s got the goods – Thredbo is the oldest ski resort in Australia, operating for over 50 years and the long runs are great for everyone, from beginners right through to black diamond showoffs. Getting There You can fly to Sydney and bus it down or carpooling with your mates to save a little, or take your own car on the Spirit of Tasmania and meander up through the high country. There’s a range of accommodation at every budget level - check into YHA Thredbo for the cheapest

bed on offer with a range of dorms and private rooms. Or try Bernti’s for that mountain lodge feel and The Denman for a touch of luxury. There are also loads of private properties like chalets and apartments to rent. Tickets please! The biggest expense on the mountains is definitely your ski pass, and there are some tricky ways you can save on those. Skiing in the shoulder season is a gamble with how much snow coverage there’ll be, but if there’s an early or late season dump, you’re set. There are four key date ranges within the season, so choose the one that represents the best value for you. Thredbo encourage you to ‘Buy Early & Save’ – if you buy your lift ticket, lessons or gear rental at least seven days in advance you can save up to 20%. Will you be in the village for a few days? If you ride more you can save more, so consider buying a multi day pass, rather than a new pass each day. And

Cheap Eats and Mountain Treats There are loads of food options on the mountain to tempt you. Start your day with a hearty bacon and egg roll and coffee at the bottom of Friday Flat or a pastry from The Bakery in the village. After the ski day is over, your reward should always be a restorative beverage - The Alpine Hotel or River Inn outdoor terrace are alway a fun choice. Alfresco Pizza is always a winner with good pizza at normal prices, including the all important BYO, and the lively Thredbo Pub serves up counter meals before you kick on at Schuss Bar and Keller Bar. Thredbo’s Hidden Secrets The Golf Course Bowl is through the trees and off the beaten track. Be rewarded with top snow, but go with someone in the know. Anton’s and Sponars hits the mark for intermediate skiers with generally good snow in most conditions without the crowds. For beautiful views, head up Australia’s highest lift and try Karel’s run and down into the Basin. Friday Flat may be for beginners, but you can extend your snow day and ride for longer every Thursday and Saturday night in July and August when Friday Flat stays open until 7.30pm. It’s totally free from 4.30pm to 7.30pm. Book at


A happy first birthday @macq01, thanks for tagging us.

Laneway musing by @lalanggrapher

Rocky vista by @travelwhenever Sunny days at Born in Brunswick @stephwilltravel

Myrtle Gully Falls by @santosh.cherukupalli

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Words History Paige and Picture Fairfax Corporation, 1934

We all know that Princess Mary is Hobart’s own princess, but many might not be aware that there was a Tasmanian princess long before Mary hit the headlines. The youngest of ten children, Pauline Curran was born in 1893 in Hobart and educated at St Michael’s Collegiate. The founder of the Tattersall’s lottery, George Adams, was a close family friend and when he died in 1905, he left the family a chunk of money. During the first world war Pauline and her family lived at Eaglehawk Neck where she cared for her father, whose health was deteriorating. He passed away in 1921 and his estate was left in trust to support his wife and Pauline, until she was married. When her mother passed away too, the estate was split between the children. Like lots of young Australians Pauline decided to give London society a nudge and headed to England in 1924. It was here that she

met Prince Maximilian Melikoff - she was an aging spinster (according to the times!) and he was an impoverished Russian aristocrat. Interestingly he was working as a chauffeur at the time, after leaving a career in the military fighting the Bolsheviks to join his parents in France. It was a pretty good arrangement for both parties, she brought the money and he brought the title! Move over Harry and Megan, Pauline and her prince were engaged after three months and wed at St David’s Cathedral on Murray Street in 1926 - our very own royal wedding right here in Tasmania! By all accounts Hobartians of the time treated them like royalty, lining the streets to watch the procession. After a few months spent in Hobart, they moved to Cannes to start their married life together. While not much is known of her life during WWII, Pauline and her prince spent considerable time in

London (she had a lovely pad in Mayfair) until his passing in 1950. After his death she made numerous trips back to Tasmania, which always held a place in her heart. When she passed away in 1988 in London, Pauline had two wills one in Britain and one in Australia. The British will left the bulk of her UK fortune derived in London to Greenpeace and the Australian will set up the Princess Melikoff Trust Fund with proceeds given to the St Ann’s Homes for the Aged and the Tasmanian Government Wildlife Protection Services to assist in protecting marine mammals, which it continues to fund today.

[IMAGE] Fairfax Corporation. 1934, Princess Melikoff formerly Pauline Curran of Tasmania and Prince Maximilian Melikoff, New South Wales, ca. 1934. Printed with permission from National Library of Australia. 29

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The Hobart Magazine  

A brand new magazine for people who live and work in Hobart, Australia.

The Hobart Magazine  

A brand new magazine for people who live and work in Hobart, Australia.