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THE HOBART MAGAZINE I’d like to start by saying a big thank you for the wonderful response and support we’ve received after releasing our first issue. You took the time to pick up a copy (or click on the digital mag) and flick through the pages, and we thank you for that. And thank you to our distribution partners for having us in your cafe, venue, store or space. It means the world to us. And now onto July/August. This issue we’re in the thick of winter and our fantastic events calender with Festival of Voices, the Mid-Winter Fest and the Australian Antarctic Festival all going on around us. Kirsha Kaechele, who moved to Hobart to live with David Walsh (of Mona fame), shares insight into her incredible 24 Carrot Gardens project, teaching kids about the value of growing and eating healthy food. Alex Peroni takes us behind the scenes of his recent Grand Prix of Monaco win and chef Simon Pockran shares one of his favourite recipes for when he’s off duty. Plus there’s travel, fashion, food, wine, relationships and a few other little surprises in there for you. Thanks for joining us. It’s great to have you here. Steph Editorial Editor: Stephanie Williams Art Direction: CROPD Creative Pty Ltd Advertising Publishers Stephanie Williams and James Marten 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 publishers. We welcome any questions or feedback, email

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Feature: Alex Peroni


Local Lad


Local Lady


24 Carrot Gardens


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Best Parks






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29 Off Duty Eats 30 Relationships 31 History Paige 32 Get Featured

A rainy day on Huon Road, Fern Tree by Daisy McMullen @t.mania.paper


ALEX PERONI RACING TO A FAST FUTURE Interview Stephanie Williams Pictures Supplied

Hobart born and bred, 18 year old Alex Peroni is making waves in the world of motorsport in Europe. He recently won the Grand Prix of Monaco, marking the pinnacle of his fast-moving career to date. What role has spending your early years in Hobart played? I was born in Hobart and spent all of my childhood there. I think living in Tasmania affects how you see the world and how you think, and so it’s played an important role in my life. From a racing point of view it gave me my first opportunity to get into a kart, have a bit of fun and learn driving in a relaxed environment. However from the age of eight we had to start racing outside Tasmania to race with the more competitive drivers in Australia and then Europe. Being from Tasmania toughens you 4

mentally and you always expect to have to move out of your comfort zone to follow your dream. I think this happens a lot for Tasmanians chasing their professional career. For us it was a big leap to then race in Europe when I was nine but not so big that you wouldn’t try. I remember that for many mainland drivers it was crazy to think you would leave your home to go racing while for us it was just another step in an exciting journey. I’ve now been living mostly in Europe for over three years and even that was just a natural next step. I see lots of Tasmanians deciding to go the mainland to study, work or compete and I think we are just naturally more open to the idea of travelling to chase our dreams.

You recently won the Grand Prix of Monaco, how did it feel to hit the podium in such an iconic motor racing location? Winning at Monaco was the pinnacle of my eleven year career so far. We’ve been working so hard to overcome a very difficult start of the season. Our speed hasn’t been bad but I’ve been involved in some accidents, including a big one at Monza, and we’ve had some technical issues that at Silverstone compromised our weekend, so hopefully Monaco gets our campaign back on track. In reality at Monaco half of the job is done in qualifying because it’s such a difficult track to pass on. Qualifying on pole was awesome and then winning was finishing the job. It was very emotional and we have to chase that feeling again!


Kid racer

Pit lane As a result of the win, you went to the Grand Prix Ball and spent time with Daniel Ricciardo. What did you learn from that exchange? It was a great way to top off an incredible weekend. I’d heard that if you win you get invited by the Prince to the Sunday night Grand Prix Ball and, in fact, some drivers bring their dinner suits just in case! It was really cool to receive, within a couple of hours of winning, an invitation to go to the ball. We ,had to then run around to organise a dinner suit! It was incredible when Daniel came up to me and tapped me on the shoulder. When I turned around I was shocked to see him there. He was so friendly but I could see that he was emotionally and mentally tired after the Grand

Prix, which I can understand. I felt the same way yet my race was only half an hour compared to nearly two hours of the Formula 1 Grand Prix! I was very grateful for the time he gave me where we chatted a bit and he wished me luck for the future. Hopefully one day we will race against each other! Is it true that until you get to Formula 1 racers need to self fund their team? Yes, people are shocked to hear that. It’s an expensive sport. Until you get to Formula 1, the driver has to cover their own costs. If the team believes you’re a good driver they sometimes offer you a discount so that you race with them. Without my sponsors Blundstone, RACT and RDM (Richardson Devine Marine) and all of the people who donate

funds or participate in fundraising functions, I wouldn’t be racing. Every year the funds required ramp up. How do you do that? We’re always looking for companies that want to be part of our journey. People think sponsorship is about selling something but our offer is really about companies aligning their brand to my journey and all of the excitement that goes with taking on the best in the world in places like Monaco. It’s incredible to see Tasmanians and, in fact many Australians, so passionate about what we are trying to do. With the right support we believe we can make it! But we won’t see you on the roads around Hobart any time soon will we. Is it true you don’t 5

‘We use the equivalent of this dot for all our farming.’

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Tassie’s Steve Witkowski

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Winner, winner in Monaco have a driver’s licence? Yes that’s true. I pretty much live full time in Europe and finding the time to get the hours to practice and log the necessary time is nearly impossible. People also think it translates easily but driving on the road is a very different challenge. Being able to drive a car is only a small part of being allowed to be on the road. There are so many known and unknown things happening on a public road. It’s not easy! What's the next step for Alex Peroni - where do you hope to be this time next year? To be honest, my focus is this year and doing

well. Good results this year make it possible to keep going because we might receive good offers from teams and it obviously helps us in our relationships with sponsors. Next year it really has to be either Formula 3 (called GP3 this year) or Formula 2. I leave that up to my management team as it depends on what level of funding we manage to get for next year and what offers we receive from teams. My focus is the next race meeting in Austria in late July! Do you get back home very often? I’ll always be a Tasmanian boy with home close to my heart. I’ve been

lucky to see many parts of the world at my age but Tasmania is where I want to be. Unfortunately I don’t get home very often, maybe once during the season to catch up with family and friends as well as to work with sponsors and do some fundraising. It’s usually pretty hectic when I’m in Europe so I do like to relax at home and of course keep up my daily training program. This is normally only two or three weeks and then it’s back to Europe before returning late in the year for to the Europe is winter and the off season for motorsport. 7

LOCAL LAD Why do you stay here? I’m born and bred in Hobart and I enjoy being close to my family and friends. I’ve found a career I love and am excited about the future of the city. Tell us a little bit about your work? I’m a property representative and licensed auctioneer. My team and I work out of Harcourts Hobart. I love meeting people and exploring some of the incredible properties that greater Hobart has to offer. We’ve been lucky enough to have a huge amount of success in the industry but we’ve still got some big goals for 2018. Where's your favourite eatery? It definitely has to be Solo. The owner Simon provides world class hospitality. It’s definitely a Sandy Bay institution and I recommend the traditional Carbonara. Where do you head for a coffee? Brew on Sandy Bay Road is fantastic. Great coffee and really friendly service.


Property representative Conor Canning is Hobart born and bred and is kicking goals in local real estate. Where do you live and what do you love about it? I live in Battery Point. I love being surrounded by the heritage buildings and the proximity to Salamanca and Sandy Bay. I’m only two minutes away from my office and I’m still working out if that’s a positive or not! What's the best thing about Hobart? I honestly believe Hobart is the world’s most liveable ‘small’ 8

city. We have so much to offer in the way of natural beauty, history and culture. The local economy is going from strength to strength and I know people living interstate and internationally are starting to take notice. And the worst? I think at times Tasmanians can be afraid of change. In my opinion we need to keep an open mind when it comes to housing development and tourism opportunities and capitalise on all the wonderful things the state has to offer.

Favourite Hobart secret? Gastown East is a restaurant that’s recently opened in Bellerive. Hands down the best steak frites of your life! Which team? I’m an Essendon supporter. Love getting over to Melbourne for the Anzac Day game each year. And outside of work? Outside of work I love running and being active. Travelling when work allows and eating out with friends at the incredible restaurants Hobart has to offer. A quote to live and die by? “Those who dare to fail miserably can achieve greatly." 0409 969 295

LOCAL LADY however plentiful opportunities are growing every year with more businesses, markets and seasonal festivities emerging and taking root. Tell us a little bit about your work? From shooting nature, food and events, the intention of my photography is to reflect the individuality of Tasmania in conjunction with the businesses and personalities that thrive here. Hobart has so much on offer and I love nothing more than working to promote our quirks to locals and visitors alike. Where's your favourite eatery? For special occasions Frank Restaurant on the waterfront is great for indulging, and early Sunday mornings at Small Fry on Bathurst St with the farmers market practically outside the door, which makes for the perfect weekend finale.


FROM THE EASTERN SHORE Interview Stephanie Williams Picture Daisy McMullen

Young photographer Daisy McMullen loves nothing more than Tassie through her lens between coffee with friends. Where do you live and what do you love about it? Residing on the Eastern Shore means we’re spoiled with mountain views, access to a selection of beaches, walking and mountain bike trails, as well as close proximity to Richmond and wineries. What’s not to love? What's the best thing about Hobart? The variety! The amount of activities, events and experiences within the city is

staggering. If you know where to look, there’s something to make everyone happy. And the worst? Infrastructure in and around the CBD, predominantly lacking in accommodating for our growing tourism industry. Why do you stay here? As someone that loves outdoor adventure as well as the city living, Hobart has the best of both worlds. Having my family and friends close by also means a lot to me. Developing as a photographer in Tasmania has its difficulties,

Where do you head for a coffee? Shake a Leg Jr. in Moonah is my favourite. A warm nook with remarkable service and dependable delicious coffee Favourite Hobart secret? There is always something happening, you need only know where to look. Which team? I’m afraid I don’t have one! And outside of work? My weekends are spent having coffee with friends, sunny motorbike rides, Tip Shop trawling, adventures around the state and catching up on reading (currently re-reading The Name of the Wind, utterly gorgeous). A quote to live and die by? Worrying means you suffer twice. In all honestly I don't always adhere to this advice! Follow Daisy on Instagram at @t.mania.paper 7 9


24 CARROT GARDENS PROJECT Interview Stephanie Williams Pictures Supplied

Kirsha Kaechele is an American artist and curator living in Hobart, and the driving force behind 24 Carrot Gardens. She moved here to live with David Walsh, of Mona and started the program to teach kids the value of understanding where food comes from. S: What is the 24 Carrot Gardens project and how did it begin? K: Its first iteration was in New Orleans as a result of doing art projects in a neighbourhood that was very socially economically challenged—to put it mildly. I was just doing contemporary art; I wasn’t interested in social work. But kids in the neighbourhood didn’t have anything to do and were all just hanging around, so I started to structure their time a little more by creating classes taught by volunteer teachers in every possible field— 10

anyone who wanted to teach was invited. We had a cooking class and that’s when I realised they'd actually never seen a real carrot. S: It's amazing to think that. K: It's astounding. They asked what it was and I said, ‘that’s a carrot’. They said, ‘that’s what Bugs Bunny eats’. So that was the inspiration, I got a grant and started a garden. Because the neighbourhood was so impoverished, it worked well to give it an enterprise angle— everybody loves cash—so the kids started running a business growing vegetables and herbs, picking them and selling them to chefs. I found we could break the social divide by selling only to the finest restaurants in New Orleans. The kids would just waltz through the front door and own the place. They were so cool and they would negotiate in really

delightful ways with the chefs and demand more because their produce had just been picked and was organic. Just being able to walk into these chandelier laden places with confidence and something valuable to offer felt very important. It was so successful and I loved it, so when I came to Tasmania, I wanted to continue that work. I’d learned so much, it felt like I should continue with it. More than anything, I learned the capacity of kids to pick up skills at a stunning speed. It's hard to believe how quickly they can go from not knowing what a vegetable is to growing, harvesting, cooking, preparing, eating and selling them. So, if kids are sponges in that way then we should be investing in them, because it's much easier to transform a community’s health by working with children than it is trying to

COVER STORY in the schools and I decided that was a good idea. And so we slowly started, first working with Windemere, Moonah and Goodwood and then expanding into Bridgewater, Gagebrook and more Glenorchy schools. It worked beautifully. But I think there was a lot of suspicion at first from the Department of Education.

Lunch is served. convert adults who are already on the path towards destruction. S: How do you teach the skills so the information actually gets to the diet decision maker in the family? Or is it flipping it so the child decides what the family eats? K: I never really had a plan for that and I still don't have a clear answer, but it just seems to work. From my perspective, the kid understands what real food is, they're cooking it, growing and eating it in one environment - then, at worst, when they're at home maybe things haven't changed much. But when they move out their relationship with food continues and their children will have a very different experience. And of course, from society’s perspective, the cost of public healthcare is going to be significantly lower when you have a generation of 50 year olds who know how to eat. If we want to actually fix society’s problems, we need to work on 50 year timespans, not just election cycles. That said, I have been delighted and surprised by how much it does seem to infiltrate the kids’ home life. We did an evaluation and a lot of parents are sharing that their kids are forcing

them to buy vegetables, that they have pride around a certain recipe and ask their parents to buy those ingredients so they can make the dish at home. S: How did your New Orleans experience translate to Tasmania? K: When I came here people explained to me that Mona was in a lower socioeconomic area. They had to explain it because, coming from the US, it didn’t appear that way to me. I mean, we have ghettos. I thought OK, essentially we’re in the equivalent neighbourhood where diet and health outcomes could be improved. I thought I could start at Mona but it quickly became clear that wasn’t ideal because there's a barrier and a disconnect–we’re on a peninsula and we have a big fancy gate. The benefit of the project in New Orleans was that it was in the neighbourhood where the kids live. They just walk past and eventually end up in the garden, and they can come regardless of what their parents are up to. I wanted to do that in Tasmania but then someone suggested starting

S: As to your motives? K: Yes, understandably it feels like a bit of an assault when a private group comes in with their own agenda. Like, who are you, what are you doing? And so they were quite suspicious and we had to go through a huge amount of bureaucratic hoop jumping, but we got there and now we have the best relationship with them. A lot of schools value the program so much they’ve taken on the funding themselves to which I'm a bit skeptical. S: Trying to get their own funding for the project? K: Yes. And if they do that from the community, then I'm 100 percent for it. If they're doing it from their already miniscule budget I'm not comfortable with it because I fear other programs will suffer. So, I try to invite funders who I know can stick it out. At the moment it's easy for the rich to get richer and the class divide is widening. I think as an American, I love freedom, but you can see there are some terrible outcomes when the gap between rich and poor is too great. And if that continues to increase in Australia, well then that’s great justification for more active philanthropy by the wealthy in public systems because they need to make up for it. That’s my attitude and luckily it’s David’s (Kirsha’s husband, David Walsh) attitude too. And I think that’s the attitude of a lot of the funders. The 11


nice thing about 24 Carrot is the funders come from completely diverse political positions. And in fact, one of the funders is probably, in terms of philosophical approach to economics, our mortal enemy, but we have a huge amount of respect for each other when it comes to the fact that we can all agree this is a good program. So, it's pretty fun to think that David and the Farrells come together on this project. And there's no worry about green washing considering David’s outspoken position on poker machines! S: And children’s health isn't so much a green issue, it’s a health issue. K: Everyone has their own motivation, a funder might just be interested in enriching the aesthetic environment of Hobart by having a whole new generation of foodies. That might be an aesthetic decision but it could be an economic one as well. We can see now that all the new hotels and restaurants are fighting over qualified chefs and wait staff. We’re constantly poaching each other’s talent. With 24 Carrot we are training the next generation, we’re growing them. A lot of the funders 12

are pragmatic and they see it as a good investment in Tasmania’s economy. Other funders are health driven and there's an economic argument for that as well. It's going to cost the state a lot less if people eat well. But for me it’s a justice issue. Every kid deserves basic nutrition and more, they deserve to eat well. We live in a food paradise. It’s unacceptable that some kids are literally malnourished. So 24 Carrot addresses that in a fun way that kids respond to and love. S: You work with leading architects to design each garden and greenhouse. How do the kids respond to the design process? K: Beautifully. The more cross disciplinary we can make the program, the better. It opens them up to a new field - they learn what architecture is, what it's like to design a space, how you consider sunlight, aspect, views and order, or lack of order. The kids sit with architects and talk about what they want out of a garden. Then the architects work with them and treat them like clients and collaborators. They're very hands on, they do the surveying themselves and lay things

out, then we try to have a community volunteer group do the build, which strengthens the link between the community and the school. The more ownership you have of the school by the community, the better the school. S: Do you have plans to expand the program into other schools in Hobart? K: I hope to. At the moment, I'm looking for a funder in the north who could support a cluster of schools up there, hint, hint, Dale Elphinstone! For management purposes, it makes sense to start the gardens by the batch because you need a manager who works with the teachers in 4 – 6 schools. Ideally the program will end up in every school but my priority is schools that are most in need, where the kids might have less opportunity for healthy eating at home. And in some neighborhoods the situation is serious. When we give the kids a mandarin they’ve never seen one. They’ve never tasted a cherry. They don’t eat anything fresh. They really do exist on fast food, and sometimes not much of that.

Happy gardeners S: What results are you seeing in the children and in the communities around them? K: According to the teachers, parents and the kids themselves, it's hugely effective and I'm not surprised in the least because of my hands on experience in New Orleans, where in three months I saw children going from not knowing what a vegetable was to running a business around them. Young minds learn quickly and in a very short time they know the name of every herb and how to use it. They know things even I didn’t know—I visited a garden recently and they told me you can eat broad bean leaves and that they have a recipe for a special salad dressing that makes them more tender. The gardens have also been useful for the principals in dealing with troubled children because it's a learning space that’s peaceful and creative—outside the classroom. So when they're having trouble in class or having behavioural issues, the principals are reporting that the teachers bring the kids into the garden for reflection. I think the emotional healing and

that comes from being around living plants is so important. It is completely undervalued in our built environment. And the children seem to understand that. We find a lot of them are choosing to spend their recess in the garden. S: That’s beautiful. That must feel really good? K: It feels fantastic. It's not a chore, it's a place they want to be. So, they just run into the garden, pick the cherry tomatoes and they pop them in their mouth and the green peas, they love it. S: What’s next for the project? K: We have this model that’s very effective in schools and we’re looking to expand it. However, I never forgot about how powerful it is to have a project inside a neighbourhood. I feel like Gagebrook is a neighbourhood that can really benefit from that, so we recently took over two lots there and we’re in the very early stages of developing them. We had celebrity chef Clayton Donovan come down and spend two weeks cooking in the garden—well, it's not a garden yet, I should say cooking in the abandoned lots—and engaging

with all the 24 Carrot kids. He was cooking Aboriginal bush tucker with his gourmet twist. We thought including oysters was really important because although it’s quintessential Tasmanian food and a real point of pride for our state, you’ll find kids in Bridgewater, Gagebrook, and a lot of Tasmanian suburbs have never tasted an oyster. Most of them were scared to try it, but almost everyone at least tasted one which I think is significant. Clayton also prepared fish every day and to my astonishment the kids loved it. They were literally chanting ‘More fish, more fish, more fish.’ Again, a lot of the kids had never had fish. We had a couple of hangis too which the whole neighborhood came out for. It marked the beginning of Bond Place, as we’re calling it, and it's in its very early stages but we hope that it will become a really wonderful project. S: So how can our readers get involved? K: Donations are the easiest way for people to contribute. They can donate on our website or they can come to Mona, have a glass of wine and leave a little envelope. It's really great when we get the serious funders who are in a position to fund an entire school but there aren’t that many of those in Tasmania, so the more we expand into a broader base of smaller investment the better—now, if you are one of those rich wankers who, like us, owes it to the public to give some of it back, please do come on board. We’d love to have you! But people can also work with the school as a volunteer. Schools are always eager for switched on members of the community to come and offer their insight, skills and services. Or just show up and drop off a fruit tree!/ 13


GOING UP Winter festival season is alive and kicking. Being cold has never been so much fun. We have the highest "drive to work" rate in the country, so the proposed Bellerive to Sullivan's Cove ferry sounds like a good idea. Dark Mofo was a triumph. Winter Feast, Dark Park and awesome shows. Bring on next year! Indoor play centres, why freeze your butt off at the park? Sport watching overload with the World Cup, State of Origin, Tour De France and pointy end of the footy season upon us.

Winter festival season is on fire.


Hobart’s oldest public place, Franklin Square is getting a tech update with the provision of free public wifi coming in September. According to Ald. Anna Reynolds who has pushed the initiative, it promises to be faster than other free public wifi around town. Get ready for some cool live streaming events! After changing to LINC in 2009, it seems we’re heading back to the ‘library’ with the name set to revert soon. The government will spend $250K on changing the name on all 14

Tassie libraries back to the original. Australia-wide, the way childcare is supported is changing. If you have little munchkins make sure you’ve registered your details to receive the new subsidy as it doesn’t automatically switch. The City of Hobart has joined forces with Rethink Waste Tasmania to encourage everyone to take part in the Plastic Free July challenge and attempt to reduce their plastic consumption in July and beyond.

Ignorant people who laugh through live performances. If you don’t like the show, leave. Mayoral musings have gone a bit rogue of late. Let’s hope upcoming elections result in a Lord Mayor who has Hobart’s best interest at heart. Winter gardening, it’s all work and no colour at this time of year. Frosty windscreens. It’s just an annoying way to start the day.




Eric, South Hobart “Dual naming is a way to move on into the future and part of the reconciliation process.”

Sharon, Sandy Bay “I think it definitely needs the dual name of nipaluna. I think it would be wonderful and it would add something to Hobart. Most definitely.”

Jack, Melbourne “I think it’s a great idea to have the dual name for the City of Hobart.”

Zoe, Bellerive “I think it would be a nice step to take, whether nipaluna is the right name or not, I don’t know, but yes I think it would be a nice thing.”

Brendan, Warrane “I don’t think it does, but it’s not a bad idea either.”



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“My job is to represent and help the people of Denison which includes Hobart, Glenorchy and Taroona. Feel free to get in touch to speak with me or one of my staff.�

Andrew Wilkie MP Independent Member for Denison Telephone 03 6234 5255 Authorised by Andrew Wilkie MP 188 Collins Street Hobart 7000


Penguins at Macquarie Island

AUSTRALIAN ANTARCTIC FESTIVAL Picture Barend Bender From 2-5 August, the Australian Antarctic Festival hits Princes Wharf, Castray Esplanade to celebrate all things Antarctic, from the ships and logistics of getting scientists there, to talking through fascinating insights into life on the frozen continent. You can book to take a tour of the Aurora Australis and RF Investigator ships at the wharf, or head out to the airport to inspect the RAAF Globemaster C-17A aircraft. The Antarctic Photography Exhibition is open daily during the festival at the Tasmanian Museum & Art Gallery, then there are Polar History Walks, film screenings, open days at IMAS and CSIRO Marine Labs and lectures by celebrated scientists. There’s even 8000 replica penguins that have been painted by local kids. Some events and tours are ticketed so make sure you get in early and book online. There's also a whole lot more on offer as part of the four day festival. Find out more about the festival at

David Jensen AM is chairman of the Mawson's Huts Foundation, the driving force behind the festival. What is the goal of the Australian Antarctic Festival? The Mawson’s Huts Foundation initiated the Australian Antarctic Festival for several reasons. Firstly it helps to enhance Hobart as the gateway to the Antarctic for the Asia Pacific region, it assists in promoting Tasmania as Australia’s Antarctic state (there are more Southern Ocean and Antarctic scientists in Tasmania than anywhere else in the world!) and through the Mawson’s Huts Replica Museum it helps to educate people about the story of Douglas Mawson and his Australasian Antarctic Expedition of 1911-14 and Australia’s role in the Antarctic. It was Mawson who claimed 42 per cent of the Antarctic for Australia and this territorial claim in 1929-31 still stands and is recognised today. It’s an important part of his legacy which needs to be recognised. What’s special about the festival? The festival helps to bring together

the Antarctic community which involves a very large number of organisations and individuals, not only in Australia but from all over the world. Although in its infancy, the event is already attracting international interest and will continue to do so as it develops over the years. There's great engagement with schools and young children, how important is this to continuing the work of the AAF and the Mawson's Huts Foundation? Involving children in the festival is terribly important as it helps them to understand not only Australia’s Antarctic history but the work Australian scientists and researchers are doing on the white continent. Just over 8000 school are involved in painting 30cm high plywood penguins which not gives them a direct interest in the event but assists in understanding more about these wonderful birds and the need to protect the environment they live.


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MUSIC and it's wild and sits above us like an ancient monument. A select few stand to line their pockets handsomely with this proposal. I couldn't just sit back and let this happen without lending my voice to the opposition in some way. This is just my small way of contributing. 6,000 people turned up to the rally against the cable car that was planned recently. I guess I'm not the only one who would like to keep the mountain wild.


You spent 11 years touring the world as drummer for The Drones. Tell us a little bit about it. When I joined the band they were about to embark on a six month tour of Europe. I packed my bag and climbed aboard and before I knew it, six months had turned into 11 years. Somehow we just scraped by financially, but in terms of wealth of experience, I am a multi millionaire. From being pashed by Patti Smith on stage at the Sydney Opera House, to touring stadiums with Neil Young, to playing numerous festivals across the world and every horrible, rundown-toilet-of-a-venue in between. What prompted the move back to Hobart? I'd been thinking about moving back for a few years. I love Hobart so much. I grew up here until I was 18 when it became time to head to Melbourne to pursue music over there, but I'm a Hobart boy through 20

and through. Now, 22 years later I'm back! The timing just felt right. My family is here. I have a great group of friends here. The arts and music scene is obviously phenomenal here these days. And it terms of writing, it's a pretty inspiring place. I'm putting the finishing touches on the follow up to 2016's album KING and I couldn't think of a better place to do that. You've organised a gig in August to raise funds to help cover legal costs for the campaign opposing the Mt Wellington Cable Car. Why has this issue grabbed you? Upon my return earlier this year I became aware of the proposed plans to build a cable car on Mt.Wellington. The mountain represents so much for so many Hobartians. It's a constant. We look to it each morning and it sets the tone for the day. It's rugged

What can people expect at the gig? I've managed to call in a few favours and secure a pretty incredible line-up of Hobart's best bands. From A. Swayze and the Ghosts who have just finished playing to huge audiences around the country opening for JET, to art-rockers The Native Cats who have just released an incredible, critically acclaimed new album, and many more. Plus some wonderful organisations who feel as strongly as I do - Bob Brown Foundation, The Wilderness Society, Friends of the Earth, Residents Opposed to the Cable Car, Young Henry's, RuffCut Records etc are throwing their weight behind the cause too. It's going to be a huge night. I'll even get up and have a yodel myself. What's next for Mike Noga? My next album (a kind of "sequel" to KING) will be released later this year so I'll be tucked away working on that for next while. But keep your eyes peeled, I'm always ducking out to play a gig around town and road test some of the new songs. And make sure you get down to the Brisbane Hotel on August 4th to support this cause and keep the mountain beautiful and cable car free. Your kids will thank you for it. You can buy tickets to the gig at the Brisbane Hotel at


John Doggett Park, West Hobart

BEST HOBART PARKS It’s a given that most people know a park or two in their local area, and might have a favourite they travel to to mix it up, but if your park game is feeling stale, check out our wrap up of some of the best parks in Hobart. The Train Park in West Hobart is pretty well known these days, even Princess Mary spends time there when she visits. But the popular park pretty much has it all - fun equipment for a range of ages, a bike track, barbecue facilities, toilets and a fence all the way around. It can get a bit hectic if there are a couple of kids parties on, but the park seems to absorb the numbers well. Grab a takeaway coffee on the way at nearby Lansdowne Cafe.

John Doggett Park, also in West Hobart was upgraded late last year and now boasts a huge weblike climbing gym and equally impressive slide, new swings, jumping drums, barbecue and the nearby skate bowl. Make sure you’re ready to scale the web to retrieve any toddlers who like to climb higher than their ability! Bellerive Beach Park is an all abilities playground, featuring two big towers linked by a rope access bridge (enclosed of course!). The towers feature a wheelchair access ramp, three slides, and lots of fun play panels. There’s also a cool water pump with a dam wall that kids seem to band together to use. There are barbecues there, or grab

a takeaway at the Hurricanes Cafe nearby at Blundstone Arena. Simmons Park on the waterfront at Lindisfarne is loved by all ages and abilities - there’s a disability access swing, exercise equipment, shaded barbecue area, toilets nearby and all surrounded by a fence. You can take dogs to the park too but they’re not allowed within 10 metres of the play equipment. Tolosa Park in Glenorchy is huge and boasts lots of huts of all different sizes that you can book for parties or wet days (when you still want to be outdoors), as well as nearby mountain bike tracks, play equipment and a huge criterion track for bike riders. 21


The 14th annual Festival of Voices is in full swing until the 15th July with performances, choirs and workshops.


The Mid-Winter Fest commences for two days of cider-swilling, feasting, fires and wassailling at Willie Smith’s in the Huon Valley.


Art Farm Birchs Bay is holding its annual bonfire and awards night, with food by Five Bob Farm, kids workshops and a bar!


Enjoy an evening with the charming and charismatic Greta Bradman and the TSO, at Federation Concert Hall.


Join Mark Holden for The Greatest Show On Earth, his personal ode to family, music, tradition, humor and hard work at the Theatre Royal.


Head along to see North Melbourne take on West Coast at Blundstone Arena. Game starts at 1:10pm.


Sing your heart out at the City of Hobart Big Sing Bonfire from 5pm at Salamanca Place.


Listen to a free business talk, From Vision to Reality with Alison Flakemore at ServCorp’s offices from 5:30pm-7pm. Registration required.


The Australian Antarctic Festival kicks off, with four days of tours of Antarctic research ships, talks and opens days.



Head to the My Kids Market in Glenorchy for 40 stalls of preloved and new kids clothing from 0-7 years.


The Hobart Record Fair is on today from midday at The Brisbane Hotel with thousands of titles for sale.

Sip on a wee dram as the Tasmanian Whisky Week starts today with tours, tastings and workshops.



Catch Xavier Rudd at the Odeon Theatre on his Storm Boy album tour. Tickets from Oztix.

Photo Stuart Gibson

Catch the only screening of The Big Bike Film Night, sharing the best cycling short films from around the world.


Take the kids along to see the TSO perform Peter and the Wolf, an iconic symphonic fairy tale. Recommended for 6 years and above.


Head to the National Science Week sciencethemed stand-up comedy night at the Joker’s Comedy Club.


tasmanian wines worth checking out: Hughes & Hughes 2017 Riesling A floral, citrusy and downright delicious dry riesling that is a blend of fruit sourced from the Coal River and Derwent valleys. Only 2,500 bottles were made, so you might need to be quick to snap up some of this. $27.

Paul and Gilli Lipscombe take home the trophy.

TASMANIANS NAMED IN 2018 YOUNG GUN OF WINE AWARDS Words Winsor Dobbin Two Hobart region wine producers attracted national attention when they won awards recently at the 2018 Young Gun of Wine (YGOW) awards, described as “one of the world’s most rigorous talent searches for young winemakers and new labels.” The Winemakers’ Choice award, voted on by the 12 finalists, went to Gilli and Paul Lipscombe from Sailor Seeks Horse at Cradoc in the Huon Valley. “It's awesome. Your peers voting for your wines - nothing beats it,” Gilli said. The couple took over a dilapidated vineyard that had been 24

planted in 2005 and then deserted. More than half the vines were dead when they bought it. The best new act award went to Jonny Hughes from Mewstone Wines/Hughes & Hughes at Flowerpot in the d‘Entrecasteaux Channel, where he and his brother Matthew have planted 3.5 hectares of vines in a former cherry orchard. They also buy in some fruit. “It’s great to get some affirmation for what we’re trying to do,” said Jonny of the two ranges of wines.

Sailor Seeks Horse 2016 Pinot Noir In just a couple of years the Sailor Seeks Horse pinots have gained cult status in Sydney and Melbourne. This is a beautifully structured pinot with great acid and intensity and some subtle earthy nuances. Serious but fun. $50. Bream Creek 2016 Reserve Chardonnay Made from fruit grown at a vineyard in Marion Bay that was planted way back in 1974, this has citrus and stone fruit flavours allied to spicy French oak, some buttery/savoury notes and excellent length. Stylish and sophisticated. $42.


CULINARY KING Words Zoe Cooney and Picture Facebook

If you’re after some tasty Indian cuisine then Culinary King is for you. Sitting among the restaurants lining Elizabeth Street in North Hobart, Culinary King is quickly becoming the go-to spot for delicious dhal, fragrant curries and top-notch naan bread. Having opened just over a year ago, this gem of a restaurant is so much more than meets the eye, so don’t be fooled by the modest décor. The meals here are the ultimate comfort food, the authentic, hearty and rich flavours will spice up even the coldest winter night in Hobart. You know your meal is going to be good when complimentary papadums and fresh dipping sauce is brought to the table. The unmistakable crunch and savoury saltiness of the papadums is the best way to start. The menu has this vegetarian’s tick of approval, boasting a wide variety of meat free options for entrée and main course. I love the Dal Makhani and Punjabi Dal Fry, which are soaked up perfectly with generous servings of rice.

For those who enjoy meat, classics like Butter Chicken, Mango Chicken, Lamb Rogan Josh and Beef Bombay all feature, but with such a diverse menu, there’s always the option to try something new. You can’t go to Culinary King without ordering naan bread. Whether it is plain, garlic, or stuffed with cheese, potatoes or dried fruit, just tear it up, dunk it in and let it absorb the flavours. And the best part? Culinary King won’t break the bank. For what seems like mountains of food on your table, the prices are very reasonable. Duos, small and large groups are all welcome, it’s B.Y.O, and takeaway and delivery is also available. Being on the North Hobart strip, it’s perfect for people watching if you score a window seat, or you can get nice and toasty next to the fire in the back room. Head to Culinary King and you will leave with a full tummy and happy wallet. 321 Elizabeth Street, North Hobart 25

MADAME SAISONS and Jap) and zucchini for sweetness. The much-maligned Brussels sprout can take on a new life when charred and infused with seasonal garlic (see recipe).

The humble Brussels sprout

Fruits are a one hand count until spring – limes will hang around for July, while apples, pears, and lemons will see us through the big chill. Thankfully rosy red rhubarb is a small seasonal blessing to accompany our limited fruit basket. Stewed winter desserts welcome the extra colour and tartness, with Rhubarb Crumble* being a firm winter favorite. *these additional recipes will be available at @madamesaisons Charred Garlic Brussels Sprouts Ingredients

ROOTS N'ALL Words Sarah Ugazio

Tough and true Tasmanians stand strong in the face of winter, as do harvest veggies still growing in the garden. Brassicas and bulbs boldly anchor their stalks while underground tubers and root vegetables tightly take hold for the chilly months ahead. Whether one vigilantly braces or vigorously embraces single digit forecasts, the astringent crisp air tends to make us move a little faster homewards to hibernate. Quick shops, slow food and hot meals call for batch cooking. Roasts are a classic weekend favorite when time permits harder vegetables to soften and crust in a hot oven. Par boiling tubers (potatoes, Jerusalem artichokes) can speed things up and add some extra crunch. Carrots (dutch and rainbow 26

varieties), beetroots, parsnips and onions need patience to bring out their sweetness. Whichever way you do it, who doesn’t love a hot winter?! Kitchen enjoyment time oscillates from slower-the-better on weekends, to satisfying quickies on weekdays. Accordingly, effective meal planning should make the most of your leftover roast veggies – cook in excess to pay your efforts forward midweek. Frittata, soup, bubble and squeak patties, eggs and hash fry-up*, and warm winter salads are but a few dishes that champion a second life for these starchy delights. Above ground flavour hits include peppery rocket and mizuna, spicy mustard greens, pumpkin (Butternut

500g Brussels Sprouts, halved lengthways 2 Garlic cloves, peeled, halved and smashed 2 Tbsp Olive Oil Method In a heavy based pan (cast iron or enamel is ideal), heat oil on medium heat. Add garlic and sauté until golden to flavour oil. Remove garlic and set aside. Add sprouts to pan with the cut side down, leaving them undisturbed until lightly charred. Cover pan with lid, or foil, to steam sprouts for a few minutes. Don’t over steam or they will lose their vibrant colour. Test tenderness by touch with skewer, serve with crunchy golden fried garlic. Follow Sarah on Instagram at @madamesaisons

TRAVEL OFF THE ISLAND with spas, bars, cafes and restaurants dotted throughout the village. The Astra experience began before we even hit the lodge. Because the village is on the mountain, cars are parked in the overnight parking and guests catch the oversnow up to the accommodation. In our case, the manager Tom roared down in the schmick black oversnow, to whisk us up the hill. The stone and timber lodge is warm, contemporary and inviting, and our recently renovated room carried on the timber theme. We opted for a studio apartment which was spacious and slept up to four people with a king size bed and fold down bunk beds. There was also a well equipped kitchen and a luxurious bathroom complete a window for watching the snow fall from the shower.


FALLS CREEK Words and Picture Stephanie Williams

Skiing with kids really can go either way. At one end of the spectrum it can be all snowballs and hot chocolates, but on the other it can be meltdowns in puffy clothes with heavy ski boots on. Either way, where you stay while you’re at the snow has a massive bearing on how these things play out - with kids in tow or not! We decided that Falls Creek was the pick for a family ski trip for my toddler son’s first run down the slopes. We also decided that it wasn’t all about him and that we wanted to be somewhere that could also feel like a getaway, not just ‘taking the routine on the road’, so we splashed on Astra Lodge, a five star boutique hotel with views over the Summit, an indoor pool, bar and

restaurant as well as a shuttle back from the bottom of the hill, what more could we want! From Melbourne, it’s an easy four and a half hour drive to Falls Creek or from Sydney it’s a long journey of about eight hours direct, but there’s lots of exploring along the way and you can break the trip up in towns like Yackandandah, Beechworth and Bright. Falls Creek is well-known for being family friendly. The ski school drop off is easy to get to, and the village is ski-in/ski-out, which is handy with kids at the end of the day. There’s a daycare centre for young children and most lodges will organise a babysitter. If you’re travelling with your partner or friends, you’ll get just as much enjoyment out of it

Luckily for us, a Snowmageddon forecast had done her work and the mountain was covered with snow. The runs here range from beginner through to black, keeping even the keenest skiers and boarders happy with the incline. You can also organise to do backcountry tours to really blow the cobwebs out. The best skiing for intermediates is accessed via the Falls Express lift, while more advanced skiers enjoy the Summit and Ruined Castle. Falls Creek is known for wind hold days, so it’s best to get out whenever you can, although lift upgrades are currently underway, which will drastically improve this. While there are some great dining options in the village, we enjoyed most meals at Astra Lodge, but if you do venture out, try Milch Cafe & Bar nearby, enjoy the open fire at Elk Restaurant or head to The Man Hotel for classic pub fare. 27



Words Zoe Cooney Picture Rhys Anderson and Honni Mooy-Cox

Full of grit, vivid imagery and his unmistakable voice, Weak Month is the latest EP from Tasmanian musician, Christopher Coleman. Tell us about Weak Month? Weak Month came about in winter 2016. At the time, I had cancelled a tour to promote my last album Ah, Winter. With all the time and cold to spare, I took some lyrics around to my mate Jake Long, a producer at Red Planet in North Hobart. A few hours later we'd built 'You Wouldn't Want To Live There'. The song excited us and we ended up writing and recording maybe a dozen throughout the month. I decided to trim it to four tunes for this EP. As time went by, some songs seemed to wither but others held their ground.
 The writing process was fast. Each song felt like we were hurtling down Mellifont Street with shitty 28

brakes. We managed to stay on the bike, but I guess I wasn’t keen on reliving all of them. What was it like performing at Dark Mofo? It’s a well-oiled machine. It’s got this calm hum that ensures I actually get out of the house to poke my head around and see all the weird, gothic, pagan treats. I love it. I think it’s fantastic. How would you describe the Tasmanian music industry? Like the Hobart Rivulet. It's wild, understated, does the best that it can, and has room for everyone.
 Where are your favourite places in Hobart to catch a live gig? Three votes, Longley International Hotel. Two votes, Federation Concert Hall. One vote, Odeon Theatre.

What do you love about playing to a live audience? When limbs just go or when the room hums with a couple hundred voices all in for the chorus. The first relief though, which is possibly even sweeter, is just to see that first toe move around.
 Where do you like to eat or grab a drink in town? I like RIN and the Shamrock.

 If you had to describe Hobart in three words, what would they be? Tough, bitter beauty. Check out Weak Month at www.christophercoleman.


Now that's a spud.


THE OLD WHARF RESTAURANT MACq 01 Words and Picture Simon Pockran

“The hasselback potato is an oldie but goodie, you can’t beat some crispy potatoes on these cold winter days. These are best served with lots of butter and salt. You can find some really interesting varieties like pink fur apple potatoes at the markets, the more colourful the better. It takes a bit of patience to get them all cut but it’s definitely worth it. I love to eat these as a snack with a glass of wine or as a side dish with some roasted fish.” Hasselback potatoes, crème fraiche, salmon caviar Serves 2 10 small waxy potatoes

2 tbsp salmon caviar (available at Mures or seafood stores, alternatively use hot smoked salmon) 100g crème fraiche

1 bunch continental parsley (deep fry picked leaves) 1 stem fresh horseradish

Herb or garlic butter to taste

Slice the potatoes thinly around ¾ the way through the potato. Use a metal skewer poked through the potato to make sure you don’t cut all the way through, then take it out and use it on the next one. Preheat oven to 190C. Lightly rub potatoes with oil and lightly season with salt and pepper. Bake until potatoes are tender in the centre - they should be crisp on the outside. If the potatoes aren’t crisp when they’re cooked, raise temperature to crisp the outside.

Once cooked, spoon melted butter (we use smoked butter but a good quality store bought flavoured butter works too) over the potatoes making sure the butter goes all the way down into the cuts of the potatoes. While still warm place potatoes into serving bowl, season if needed, spoon dollops of crème fraiche and caviar onto the potatoes. Sprinkle with fried parsley leaves and microplane a generous amount of fresh horseradish. Old Wharf Restaurant, 18 Hunter Street, Hobart, P: 6210 7602





Driving to the supermarket, through the usual dinner time torment, Darren pipes up, “You know the other night when I placed my hand on your shoulder in bed I was feeling like you know…” “Like sex?” Jeanette replied. “Yes.” “Well, I was probably exhausted, but really? That was you initiating sex? Gee, you could have been asking me what you wanted for dinner tomorrow night for all I know,” Jeanette chuckled. “Yeah, I’m not very good at initiating this sort of thing.” Initiating sex in a relationship after the honeymoon period has ended and libidos have settled into a rhythm 30

can be fraught, much like guessing when to send the ‘next catch up’ text message after a fabulous first date. Risk of rejection can lead to insecurity, as can the fear of saying, “not tonight I’m tired” and a pattern of pursuit and avoidance can become entrenched. Eventually sex can feel like a daunting initiation ceremony into a highly sought after and secretive fraternity. According to research by the Gottman Institute, cultivating a healthy sex life involves talking about a healthy sex life, called sexual communication. So, if you have a unique sexual code only known to you to initiate sex, then tell your partner! If that code is expressed, “Can we go home now, I’d like to relax” then let your partner know

that is code for, “I’m interested.” Sit down as a couple, dedicate some uninterrupted time to improve your sexual communication around the code of sexual initiation and how to manage situations where one party is not in the mood. Go into detail around what the nuances of what this code might be for both of you. Communicating your sexual codes can enhance the quality of your relationship. Darren Radley, Relationship Counsellor & Sex Therapist Jeanette Radley, Psychotherapist/ Counsellor & Mediator The EPICentre at 160 New Town Road, New Town. P: 6228 5535



Words History Paige Picture Tasmanian Archives

Before Salamanca became Hobart’s hotspot for a good meal, diverse artwork and bustling markets, it was a hub of a much different kind. Known as New Wharf throughout the 1800’s, Salamanca was one of the largest whaling ports in the world and has been evolving ever since. Unlike the Mona Roma and Peppermint Bay catamarans that shuttle art-lovers and foodies across the Derwent River, the ships arriving in Sullivans Cove in the early 1800’s were packed with convicts, merchants, immigrants and troves of goods, the most valuable being whale products such as oil, baleen and bone. It was in the 1830’s when Old Wharf (now Hunter Street) became overloaded by the booming whaling industry, and influx of ships, people and goods. Merchants required storage

space at the port, so convicts were tasked with quarrying out the cliff face below Battery Point to develop New Wharf. They cut the sandstone and used it to construct the iconic sandstone warehouses we are all familiar with today. The warehouses were built to store whaling products, wool and grains, but they are now home to local favourites like the Salamanca Arts Centre, Jack Greene, Grape, Rockwall and Irish Murphy’s. Along came the 1900’s and so too the decline of Tasmania’s whaling industry. It was time for a change of pace and an industry a little more typical to Tasmania – apples, fruit and jam. “The Apple Isle” was born and the sandstone warehouses were converted into jam and fruit processing factories, a chapter in Tasmania’s history that is still alive

today as the Henry Jones Art Hotel. The factory workers called Battery Point home. A world away from today’s charming cottages, cafés and restaurants, Battery Point had a much rougher vibe in the early 1900’s. Next time you are socialising the night away at Rektango, imagine quarrying out the space you are dancing in. Next time you are eating a meal at Syra or Maldini, imagine you are processing fruit and sticking labels on jam jars. Or when you are taking in all the colourful sights and smells at Salamanca Market on a Saturday morning, imagine maneuvering around sailors and convicts who are moving whale oil from ships into warehouses. Who knows how Salamanca will transform over the next century?



Dark Mofo lights captured by @stephwilltravel

@lalanggrapher capturing a beautiful sunset at Bellerive

The night sky at Blackmans Bay by @lalanggrapher

A heavenly waterfall at Mt Field National Park by @macphotograpics

@theoldbankofgeeveston looking delicious

@digitalhippie67 at cruising altitude at Maydena Bike Park

GET FEATURED Tag #thehobartmag or @thehobartmagazine to be featured, or send your pics to


Romeo Retold Tasmanian Symphony Orchestra

Romeo and Juliet has inspired composers through the ages. Conductor Marko Letonja captures the intimacy and heartbreak of Shakespeare’s most enduring tragedy. Music by Tchaikovsky, Prokofiev and Leonard Bernstein.


Wednesday 10 October 7.30pm Federation Concert Hall Hobart

The Hobart Magazine July/August 2018