The Hobart Magazine November/December 18

THE HOBART MAGAZINE

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/ NOVEMBER/DECEMBER 2018: ISSUE 04

I N D E P E N D E N T + LO C A L

MICHELLE C R AW F O R D ON FOOD STYLING, T H E TA S T E O F TA S M A N I A A N D FA M I LY L I F E

N OV E M B E R / D E C E M B E R 2 0 1 8

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W E LC O M E TO

Editorial Editor: Stephanie Williams editor@thehobartmagazine.com.au Art Direction: Mark Cleary Advertising advertise@thehobartmagazine.com.au Publisher Stephanie Williams Contributors Winsor Dobbin, Genevieve Morton, Sarah Ugazio, Steve Cumper, Darren and Jeanette Radley, James Marten.

Cover Image: Luisa Brimble 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 editor@thehobartmagazine.com.au.

THE HOBART MAGAZINE The weather is warming, the blossoms have been and gone and we’ve all well and truly emerged from the cooler months. Summer is so close you can taste, smell and feel it!

This issue we chat with our cover star Michelle Crawford, a food stylist, recipe writer and photographer, about her delicious involvement with The Taste of Tasmania festival which kicks off late December and spent some time in the hanger with the team from the Westpac Rescue Chopper ahead of their busy summer season.

Add to that an interview with Dr Kirsten Connan about how she’s keeping Hobart women healthy, some delicious food swaps on our new wellness page and a look at the local food truck scene.

We also want to take this opportunity to wish our Lord Mayor, Mayors and aldermen across the city the best of luck in their new or returned roles.

Thanks for joining us, we love bringing our magazine to you each issue!

Steph editor@thehobartmagazine.com.au

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WHAT'S INSIDE...

01 Welcome 04 Local Lad 05 Local Lady 06 Vox Pops 08 Hobart Happenings 10 Westpac Rescue Chopper 12 Cover Story - Michelle Crawford 14 Tasty Street Eats 16 Calendar 18 Relationships 20 Women's Health 22 Chef's Day Off 23 Dining Out 24 Wellbeing 26 Fashion 27 Travel On The Island 28 Madame Saisons 30 Wine 31 History 32 Reader's Pics

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Picture Daisy McMullen @t.mania.paper

LOCAL LAD And the worst?

Recently? The hiking rates of rental/living expenses due to hasty gentrification and interstate/overseas investment is leaving many individuals and families under financial pressure and even homeless.

Tell us a little about your work?

I front a punk-rock band named A. Swayze and the Ghosts with three of my best friends (Zac Blain, Ben Simms and Hendrik Wipprecht). We formed in a share house on Hill Street three years ago and since we've been lucky enough to make a bit of a lifestyle out of it with plenty of great opportunity for travel and large audiences hearing what we have to say.

Where's your favourite eatery?

Olivia and I are HUGE fans of pizza. She grew up in New Jersey, so pizza is a part of the advised daily food intake (don't quote me on that), and I just bloody love it. These are the best: Solo, Milano's, Da Angelo, and Local Pizza.

ANDREW SWAYZE FROM SOUTH HOBART Interview Genevieve Morton

H

obart punk-rock band A. Swayze And The Ghosts played alongside Jet and The Vines this year and provided home-grown talent at Falls and Panama festivals here at home. Frontman Andrew Swayze lives in South Hobart with his wife Olivia.

Where do you live and what do you love about it?

I live on the edge of the bush in South Hobart with my wife, Olivia. It was a welcome move from our tiny apartment in the CBD. We love the restfulness of the bush and the idea of living off the land.

What's the best thing about Hobart?

Two things: There's a certain 'mood' from the general community and our modest approach to lifestyle compared to many other 'busier' cities around Australia. The natural environment this pretty little city is surrounded by is unlike any other and the ability to experience it so easily is incredible.

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Where do you head for a coffee?

I have worked in cafes for what seems like forever.

I used to care a lot more than I do now about coffee, and surprisingly I know a thing or two about making it. These days I lumber out of bed and go straight for the Moccona Classic (whatever) and drink it on the deck with a cigarette.

Favourite Hobart secret?

Did you know the Brisbane Hotel is haunted? True.

Below the first pool table in the bar is actually a trap door leading under the street to the Hobart Convict Penitentiary where the guards would escort prisoners for a last pint before they were hung. Surely it's true.

Which team?

I don't have one. I would barrack for my team if I was in one. That's the kind of guy I am.

And outside work?

I get fixated on tasks very easily when I have nowhere to be. I make graphic art, spend time in the garden, fix things around the house, cook soup and lasagne – all VERY 'not-punk' but, for me, entertaining activities.

A quote to live and die by?

‘Be kind to yourself’- Cecil Hardinge (my Grandfather).

It's a simple mantra to remember when you feel the weight of your world is heavy. ■

LOCAL LADY

Social researcher and homelessness expert Catherine Robinson co-presents SBS TV’s Filthy Rich and Homeless and when she’s home she grows a native garden and drinks coffee on a sunny step.

CATHERINE ROBINSON FROM SOUTH HOBART Interview Genevieve Morton

Where do you live and what do you love about it?

I live in South Hobart and am privileged to be able to hear the rivulet or see the mountain from most rooms in the house.

What's the best thing about Hobart?

The rivulet and the mountain of course!

And the worst?

The inaccessibility of safe and affordable housing for all those who need it.

Tell us a little bit about your work?

I am a social researcher working in the community sector for Anglicare Tasmania. My research is fundamentally about different experiences of social suffering. I undertake public advocacy and education in highlighting how we can respond to vulnerability with efficacy and compassion.

Where's your favourite eatery?

Maldini. In the mid 1990s I used to meet my boyfriend there for coffee and cake (Ha! How quaint!!). More than twenty years and three children later, we still meet there (for wine and a debrief).

Those sandstone walls have borne witness to many life cross-roads.

Where do you head for a coffee?

To my front steps when I need air and sun and to Ginger Brown Café when I need my community.

Favourite Hobart secret?

The Jelly Babies on the deli counter at the Salad Bowl. The green ones especially.

Which team?

The Sunday morning Strickland Peleton.

What do you never leave home without?

My children, mostly. And therefore a range of bikes, back packs, drink bottles, helmets, food, sunscreen, hats, first aid kit, last minute assortment of nonnegotiable novels, awkward Lego creations and toys dressed in weather-appropriate clothes.

And outside work?

I grow things. Those kids and also a native garden.

My absolute delights!

A quote to live and die by?

Tears are at the heart of life.■

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VOX POPS

DO YOU THINK HOBART’S POPULATION GROWTH IS A GOOD OR BAD THING FOR THE CITY?

It’s a good thing as long as infrastructure keeps up. Light rail to the northern suburbs is a good idea as long as it’s financially viable and a regular ferry service from the Eastern Shore. And more money for health.

Ben, Lenah Valley ▸

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Andrew Wilkie MP Independent Member for Denison www.andrewwilkie.org andrew.wilkie.mp@aph.gov.au Telephone 03 6234 5255 Authorised by Andrew Wilkie MP 188 Collins Street Hobart 7000

HOBART HAPPENINGS FRINGE AT THE END OF THE WORLD

Get along to the Fringe at the Edge of the World, a small, action-packed new fringe festival for Tasmania put together

by Fringe veteran Gillian English. Local perfomers can test a festival show without having to go to the mainland and interstate performers can experience the Tasmanian arts scene first hand.

Get along to the Polish Club from 3-6 January. www.fringeattheedgeoftheworld.com.au

SOUTHERN BELLE

South Hobart welcomed Belle’s Burgers to the neighbourhood recently in the site previously occupied by Honey Brown, even selling out on the first Sunday night. And not to be outdone, Bellerive has welcomed A Wine Bar In Bellerive to the fold, serving interesting local wines by the glass, 150 wines by the bottle and ten cheeses from Tuesday to Saturday night.

THROW OPEN THE DOORS

Open House Hobart will return on 10-11 November, taking you behind the scenes in some of our city’s most loved or most mysterious buildings. The Treasury and Finance complex is this year’s star attraction, providing a rare opportunity to see inside the historic buildings before an expression of interest process occurs for the repurposing of them. Among the highlights this year are the Hedberg creative industries and performing arts project, the Rox Apartments, Parliament Square, Kangaroo Bluff Historic Site, the Esmond Dorney-designed Jarvis House, the Government House produce garden, and 65 Murray Street tenancies including Archier and Bett Gallery. www.openhousehobart.org

GOING UP Summer festival season.

So much goodness on our doorstep - The Taste, Sydney to Hobart, Falls Festival, it’s all happening.

Well done to Virgin Australia for removing plastic straws and stirrers from their inflight and lounge operations. Now the other full service airlines need to follow suit.

Garcon wine bottles. Flat and designed to be posted, these revolutionary wine bottles are made from recycled PET, can fit in a letterbox (hello wine deliveries!) and are 83% lighter than a regular bottle.

A win for wine lovers and the environment.

Sticky situation. Bad news that some Australian honey, including honey from Tassie, is being cut with other syrups. There’s never been a better time to support your local bees.

LAUDER & HOWARD ANTIQUES AND FINE ART

After four decades in WA Lauder & Howard Antiques and Fine Art has opened its doors in Campbell Street. Dealing in rare antiques and fine art, Leslie Lauder and Mark Howard have brought their business and love of all things beautiful to Hobart.

Ottoman Empire is their brand within a brand, focusing on Turkish and Persian rugs, cushions and textiles, many antique and handmade.

HOBART’S FIRST FASHION WEEK

Kicking off its first year, Hobart Fashion Week will run from 20-25 November at various venues around the city. Event Director, Nikola Colls says, “the festival will become a standout not only for its showcase of design, but for our ability to connect various communities into the world of fashion and art, with an emphasis on place and ideas.” Pass the champagne darling!

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Building dust. When builders show disregard for community health and let dust from building waste waft into streets and over parked cars. There are procedures for a reason.

Moving fast. Where has the year gone. Seriously, it’s nearly Christmas!

GOING DOWN

Step into the creative, sunny world of Days of Summer store and studio, full of unique hand-printed textiles and beautifully hand-crafted original wares.

Corner of Rattle and Forster Streets, New Town Mobile 0401 645 573 Opening Hours Tuesday - Friday 10.30am - 5.30pm Saturday 10am - 4pm Instagram @days_of_summer_hobart Facebook @daysofsummerhobart

Beginners screen-printing work-shops available

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From 4 December 2018 two wood fired ovens will be operational at the Community Hub at the Queens Domain.

Whether you’re making bread, pizza or something even more adventurous, these ovens, reaching temperatures of up to 400°C, offer a unique culinary experience. Make a private booking for your next social event or work function. Or you can join one of our free Community Bake Days. Bring whatever you’d like to cook and our Ovens Coordinator will assist.

More information: hobartcity.com.au/woodfiredovens

10/18

Rediscover the ancient art of cooking with fire

FEATURE

RUN TO THE CHOPPER

BEHIND THE SCENES WITH THE WESTPAC RESCUE TEAM Interview and Picture Stephanie Williams

osh Peach has been a police officer JRescue since 1995 and part of the Westpac Chopper team since 2009. We

went behind the scenes at their air base in Cambridge to learn more about this important service.

Within Tasmania Police, is this a coveted role?

Yes, we had to claw our way in. My background is land search and rescue. I'm a rope access instructor, so did lots of cliff and cable rescues and was always exposed to the helicopter. The other crew, their background might be a police diver, or a marine police officer. All the team really fought hard to get in.You've got to really want to do it and there's a lot of prerequisites.

Can you tell us about the two choppers we can see here in the hangar?

They’re painted in Westpac colours, our major sponsor. There are actually two of the rescue choppers, but one is being serviced. It always takes

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two helicopters to run one. The other aircraft here is our medical retrieval helicopter. It doesn’t have a winch or do rescues, it does medical transfers and road accidents—anywhere we know we can definitely land.

Are the pilots volunteers or police officers?

The pilots who work with us are all employed by RotorLift. They're approved by the Tasmania Police Air Rescue Contract. There's always at least two pilots—one for the rescue aircraft and one for the medical aircraft.

What’s the training like?

We’re very checklist and process driven, so if we don't train for it, we don't do it. We don't go out on jobs and just make things up. In fact, when we were filming the Air Rescue show (on Channel 7) we’d go to a rescue, and they’d say, “Oh, this doesn't look very exciting, you're too calm, can you make it sound a bit more dramatic?” That’s not what we do.

FEATURE How often do you go out on a rescue?

Between December and March, almost every day.

Outside that, one to three times a week. Over the summer months we’re busy and constantly rotating crew for fatigue reasons. I might do two or three jobs during the day, then my hours are ‘cooked’ as we call it and someone else takes over that night.

And you can guarantee they'll fly two or three jobs that night and to top it off, the police also crew the medical helicopter and those jobs can be quite long.

wheel drive with stiff springs, it's very tough. The ride quality is terrible but it's very strong.

Have any rescues stayed with you?

Probably the ones that don't end so well. I seem to have a connection to Federation Peak. It's the hardest point to climb. I've had two incidents where I've been to deceased people there. There was a recent one, two or three years ago. We got a call from a girl who had lost her friend, she could hear that she had fallen. I'd only been there a week before on search and rescue training so I knew where they were. It was all a bit raw and unfortunately we got there the friend was deceased.

I'm still actually in contact with her today. She's a nurse in Launceston so occasionally we cross paths.

I guess the happy-go-lucky ones don't really stick in my mind that much.

Does that help you or create more work?

It's a bit of a double edged sword. Nothing seems remote anymore. I do think the button is pushed a bit more but on the same token when an EPIRB goes off, the whole search aspect is taken away – we know where we’re going, we just work out how we’re going to fix it.

Are there people you can talk to afterward?

Yes. We have a critical incident stress management protocol. Unfortunately, they're the ones that I think of all the time, but the good ones far outweigh the bad. The good ones are when someone’s really injured and we can help them. We had one a year ago on the Loddon Plains Track where the gentleman had fallen over. We treated it seriously and then found out two days later he in fact had a broken neck. He was put in a stretcher which was really difficult to do in that circumstance. The paramedic did an exceptional job on that one. We followed the rules and everything went right.

How far away can you rescue?

It will fly on one tank of fuel for about two and a half hours. That will get us easily to Flinders Island from here with about 30 to 45 minutes left over.

We've got fuel bases strategically placed all around the state.

Are you thrown around in rough weather?

We've got at least six sick bags on it! It's got a rigid rotor head. Some helicopters will move with the wind and rain, but this is fixed. Think of it as a four

Which rescue do you do the most of?

Injured or ill bushwalkers with lots of ankles and knees. There's no specific track, there's no specific demographic. We get people who are very, very fit and people who are not so fit, or not so young.

More and more people carry an EPIRB (personal safety beacon).

Is it a hard decision to call off a rescue?

It probably sounds cruel but it is a bit more like a checklist. We don't base it on someone’s injury – that’s got nothing to do with it. We do what we can but if it's unsafe we stop. It adds a layer of difficulty at night if we’re doing a search with goggles, particularly windy nights, so we’ll do what we can and come back in the morning.

How long does it take to get out the door?

It will be off the pad in under five minutes. It can be a bit longer at night. There's a few more flight plans that need to be put in so it's never rushed. The day we rush is the day we muck it up. If it's poor weather and at night it could take 15-20 minutes.

If it’s daytime with no cloud, under 5,000 feet, not much planning is required. If the pilot can fly visual it's easy. The worst we would do is poor weather at night over water. That’s our most dangerous.

Looking through goggles, the pilot is very, very busy overwater at night. They're the ones that take the most gear and the most planning before we go.

Ahead of summer, what’s your message for people getting out and about?

Make sure you take an EPIRB and tell people where you're going, have a plan, take your mobile phone but don't rely on it. If you're over water, make sure you are wearing your life jacket and look at the weather report. www.westpacrescuetas.com.au/ 11

COVER STORY

Shelling the magic beans

MICHELLE CRAWFORD Interview Stephanie Williams Main Picture Luisa Brimble

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orking with some top brands and W publications, food stylist, recipe writer and photographer Michelle

Crawford proudly calls the Huon Valley home. This year she's curating The Taste of Tasmania Culinary Program, featuring Tassie's top gastronomy talent.

What prompted your move to Tasmania?

We were living in Sydney’s inner west and wanted to quit the rat race for a slower pace of life. Friends living in Hobart invited us down for a weekend back in October 2004, and it was love at first sight. We raced back to Sydney, quit our jobs, packed up the house and six weeks later we were living here.

How did you get into the industry and to where you are today?

I’ve always loved food and been inspired by beautiful produce and the people who grow it.

When I moved to Tasmania everyone was so friendly and welcoming, and I meet some brilliant people who I was able to connect and collaborate with.

We were all starting out in a sense, rocking up to markets at 6am to peddle our wares, growing food, curing bacon, baking cakes, you had to style and photograph your product to promote it, and work just blossomed from there. So being in the right place at the right time helped, that plus a lot of hard work.

How has being in Tasmania shaped this latest part of your career?

Enormously! When my children were small I wrote a blog about our life in the Tasmanian countryside called Hugo and Elsa. I was so inspired by the surroundings in the Huon Valley and our new lifestyle. I shared stories about the challenges of growing your own food when you don’t know what you’re doing, the escapades of too many chickens, of badly made jam and the challenges of renovating an old farmhouse with no money, it really struck a chord with a lot of people and eventually led to a book deal with Random House. The stuff of dreams! This opened the door to so many incredible

COVER STORY opportunities and I put it all down to living in Tasmania and being inspired by our wonderful lifestyle.

You're part of the team producing The Taste of Tasmania. Can you tell us about the part of the program you're putting together?

This year we’re launching the Culinary Program, a full roster of events featuring the stars of the Tasmanian food scene. Hobart is one of the hottest places to eat right now, there's an energy to our dining scene unmatched by any other city in Australia. And while the Taste Festival has always had a strong tradition of connecting producers, winemakers and producers to the community, audiences are more sophisticated now, wanting to connect with the Tasmanian food story on a deeper level. The Culinary Program gives audiences the chance to get up close with chefs and producers in an intimate setting, from a cheese making workshop with Franklin’s Analiese Gregory, pasta making with Oskar and Federico from Fico, wine blending masterclasses with Jeremy Dineen from Josef Chromy, there’s almost 40 exclusive dining events, workshops and demonstrations. I’m really pleased that not only have we invited some of the leading lights of Tasmania’s culinary story, but also people who work behind the scenes, growers, producers and chefs doing delicious things, that you wouldn’t usually get to hear about.

Which program events are you looking forward to most?

So many! I’ll be at Matt Breen’s Cucina Provera class, Matt has so many authentic Italian dishes in store, you’ll feel like you’re snacking on the streets of Florence. But Dishing Up the Dirt is a favourite, three farmers who are chefs, Stan from Fat Carrot Farm in Oyster Cove, and Mike and Lauren Layfield from Felds Farm in Bagdad, these three grow the produce that you’ll find on the menu at some of Hobart’s finest restaurants, but they are

also talented chefs in their own right, often throwing pop up dinners that sell out in minutes. I get so hungry when Mike describes the delicious feasts he cooks with Stan, so I thought the best way to get an invite is to put them in program. Franca Zingler from Port Cygnet Catering is an incredibly talented pastry chef who trained in Germany (Black Forest Cake anyone?) and worked for Adrian Zumbo in Sydney. Her fruity dessert demonstration, using all those luscious Tasmanian summer fruits like cherries, strawberries and raspberries will be another highlight.

You work at Fat Pig Farm near Cygnet with Matthew Evans as a cook and workshop teacher.

What do you love about teaching?

It’s sounds cliché, but the connections you make with people. I love to talk about food, it’s my favourite topic ever, so getting to spend the day with people who love to eat, and who almost always have their own remarkable food stories to tell is such a pleasure.

What is your favourite season here?

I think the greatest discovery since moving to Tasmania is noticing the distinct rhythm of the four seasons, and when I first moved here my fave was definitely winter, because I do love hibernating and keeping cosy indoors, never far from a full teapot.

But these days, I really love spring, all the flowers, the fresh green colours of the landscape and the birdsong.

And your favourite ingredients to work with?

Anything that’s straight from the garden that’s in season, right now it’s spring greens like asparagus and snow peas along with Meyer lemons and rhubarb. You can keep it simple when you pick produce straight from the garden, I like chargrilling asparagus on the bbq or sauteeing greens with young garlic and deliciously fruity olive oil from a farm down the road. The Meyer lemons are made into a bright tangy curd and the rhubarb goes straight onto rustic tarts served with thick kefir cream.

When in town where do you like to eat and drink?

I adore Ettie’s because I love casual snacky type foods served with a killer wine list, and I’ve shared some wonderful times there with friends. I also love Fico for their sublime pasta, and Templo, because they cook such simple rustic fare using stellar local produce, given a gentle Italian flourish.■ 13

ON THE STREET

Come and get it

TASTY STREET SCENE Words and Picture Genevieve Morton

hen TacoTaco first appeared in W Hobart in 2012, the line-up for casual Mexican fare was long and the

need for a street food scene was clear.

“It was crazy,” TacoTaco co-owner Matt Hidding said, “We sold out in half an hour.” Six years on, TacoTaco is still going strong and is joined on the streets, at markets and festivals across Tasmania by a colourful band of food trucks offering fresh, fast and tasty street food.

TacoTaco The success of TacoTaco now sees two trucks take on its South Hobart, Bellerive, Kingston and CBD weekly destinations along with pop ups at festivals across Tasmania all year round. The TacoTaco menu is simple with a range of tacos, quesadillas and nachos. If you’re a vegetarian, you’ll be treated to a spicy black bean taco with pickled cabbage and sour cream. Best pick: Smokey pork taco with apple slaw ($6) Manneken Eats Tasmanian produce meets Belgian flavours at the 100% vegetarian Manneken Eats food truck.

Newcomers to the scene in February this year, they quickly established themselves as the veggie alternative with a range of Belgian burgers and fries.

You can find them at the Hobart Twilight Market, Kingston Beach every second Sunday and Bream Creek on the first Sunday of the month.

Best pick: Double-cooked Belgian fries with homemade vegan sauce ($6.50)

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Spice On Wheels Indian street food comes to Hobart with spicy Paneer Tikka Masala, veggie Korma and Butter Chicken – to get you started. An extensive naan lover’s list includes mushroom, chicken and cheese, keema, peshawari and spinach and cheese naans. You can catch the colourful Spice On Wheels outside The Spice House regularly in Forster Street, New Town.

Best pick: Pav bhaji ($10)

Chan Bao The much-loved Taiwanese soul food truck is a regular at the Hobart Twilight Market and the Hobart Brewing Co. The menu includes crispy waffle chips, a Taiwanese sesame noodle salad and their stand-out delight - steamed bao buns filled with spicy pork, chicken or beef and pickled veg. If you’re a vegan (and gluten-free) the team has created a mixed pickled mushroom bao bun just for you.

Best pick: Waffle chips with sweet chilli mayo ($6)

The Ember Box Hand crafted wood-fired pizzas with all your favourite toppings and some unexpected specials.

Originating in Holland and operating in Hobart for three years, this truck enjoys a solid following wherever it goes. You can find them regularly at the Hobart Twilight Market, Red Square Hobart and the Harmony Garden Centre in Lauderdale. Watch out for the Tassie seafood special with mussels, prawns, garlic and lemon.

Best pick: Local braised lamb pizza with kalamata olives, feta, spinach, onions and herbs ($22)

Ray White Hobart | 199 Macquarie Street, Hobart 03 6231 1350 | www.raywhitehobart.com

NOVEMBER 1 NOVEMBER

2 NOVEMBER

6 NOVEMBER

Grow a mo for Movember and help stop men dying too young from prostate cancer, testicular cancer, mental health issues and suicide.

Enjoy the 2018 Rose, Iris and Floral Art Show from 1-6pm at the Hobart Town Hall put on by the Hobart Horticultural Society, Tasmanian Orchid Society Inc., and the City of Hobart.

Horse racing and hat enthusiasts will rejoice at the running of the 2018 Melbourne Cup at 3pm today.

10 NOVEMBER

11 NOVEMBER

12 NOVEMBER

Get along to the Grand Poobah to join General Levy for his Clean Heart Incredible Australian Tour, it’s also the official launch party for the Jamaican Music & Food Festival.

Support the Aussies as they play South Africa for the last Gillette One Day International match of the series at Blundstone Arena.

The UK’s straggle-haired Bill Bailey returns to Australia with his new comedy and music extravaganza 'Earl of Whimsy'.

16 NOVEMBER

17 NOVEMBER

18 NOVEMBER

Experience the best of East Coast food and drinks at the three-day Bicheno Food and Wine Festival, held overlooking Waub's Bay, Bicheno.

Celebrate the beginning of the festive season in Hobart at the Myer 2018 Hobart Christmas Pageant at 10.30 am. The parade starts from Argyle Street outside the RHH.

Clancy Overell and Errol Parker are bringing The Betoota Advocate to life at The Odeon in their new live comedy show.

21 NOVEMBER

25 NOVEMBER

28 NOVEMBER

Head to Hamlet Cafe from 5:30pm until 8pm for Plasticwise Taroona’s Borrowed Bag Making Bee.

Get ready for Christmas at the annual two day Christmas Market hosted

by Etsy Made Local Hobart at the Royal Hobart Showgrounds at Glenorchy from 10am–4pm both days.

Enjoy a belly full of laughs when Merrick Watts hits the stage at the Jokers Comedy Club at 8pm. Book ahead.

DECEMBER 1 DECEMBER

2 DECEMBER

4 DECEMBER

Messiah by the TSO returns in 2018 with it’s beautiful solos, stirring choruses and orchestral power. Book ahead for this one.

Find solace in Crossing Over with John Edward at Wrest Point Casino from 2pm. Tickets through Ticketmaster.

Take your 2-5 year old along to Storytime at Rosny Library for half an hour of stories and songs at 11am.

6 DECEMBER

7 DECEMBER

9 DECEMBER

Join Botanical’s Kate Sice for a Succulent Wreath Making workshop, including champagne, at their new West Hobart space.

Catch The Rubens as part of their Lo La Ru album tour at Red Square at The Goods Shed from 8pm.

Explore restorative resting and relaxation practices at Movement Meets Meditation at the South Hobart Living Arts Centre from 11am. Tickets $20.

10 DECEMBER

13 DECEMBER

15 DECEMBER

Decorate a Christmas bauble, make an ornament or design your own Christmas card at Makerspace from 4pm 5pm at Kingston Library.

Join author Emma McEwin at the launch of her book, The Many Lives of Douglas Mawson, at the Hobart Bookshop.

Emma is Mawson’s great-granddaughter.

Catch a live performance by the man himself of Peter Combe's Christmas Album, together with his band and a talented young choir at Wrest Point Casino at 6pm.

22 DECEMBER

26 DECEMBER

28 DECEMBER

Ho, ho, ho! Catch Santa’s Funland for two exciting days at the Derwent Entertainment Centre with unlimited rides, face painting and stage shows.

The Rolex Sydney to Hobart Yacht Race kicks off up north today, with yachties making the 628 nautical mile journey south.

The Taste of Tasmania opens it’s delicious, and free, doors today from 11am - 11pm, running until the 3rd January.

Picture Alistair Bett

RELATIONSHIPS

Probably wouldn’t trust these two

THE CELEBRATION

TWAS THE FIGHT BEFORE CHRISTMAS Words: Darren and Jeanette Radley

here has the year gone?!”

W A familiar comment that is made just before the ‘silly season’ commences.

Like a meeting at the UN the tension is palpable as relatives from far and wide come together. Some may have grudges buried deep within for decades, released in no time by a full-bodied Cabernet Sauvignon. Unfortunately, police and support services have to respond to a spike in family violence over the Christmas and New Year period.

What can you do to keep your cool when the turkey is burning and feisty Auntie Jo is in the background spoiling for a fight with cantankerous Uncle Mo? Firstly, remind yourself that the Christmas dinner/ lunch will come and go and will just be a moment in time before it passes and you are back to normal life again. Manage alcohol consumption, especially if there will be problem drinkers, by making less available and ensuring that non-alcoholic options are at hand.

If children are present, make the day child focused, and tactfully encourage others to do the same as

18

this is likely to assist the adults to practice more self-control.

Have someone on the day who can be your ‘Switzerland’ (a level-headed person with good social and diplomatic skills) and has the presence of mind and composure to intervene early with Jo and Mo. Direct your Switzerland to keep testy people apart and busy with jobs.

It can also help to visualise before the day how you will feel, how you will act and what you will say.

Rehearse scripts in your mind about what you may say to Jo and Mo, “Can someone help me with the turkey?” So that on the day your mind has rehearsed how to respond and allow you to automatically take charge. Above all, relax, be in the moment, and enjoy yourself!

Darren Radley, Relationship Counsellor & Sex Therapist ; Jeanette Radley, Psychotherapist/ Counsellor & Mediator The EPICentre at 160 New Town Road, New Town.

P: 6228 5535 www.theepicentre.net.au

WOMEN'S HEALTH

Kirsten at work

KIRSTEN CONNAN

TAKING CARE OF WOMEN AND BUSINESS Interview Stephanie Williams

r Kirsten Connan is an obstetrician D and gynaecologist and has recently extended her practice to focus on overall women’s healthcare. She’s also a Telstra Business Women’s Award recipient and passionate about helping women in all aspects of their lives.

You've recently opened Tasmania’s first all-female multidisciplinary obstetrics gynecology and women’s health practice. Why is this important?

I love working with and empowering women.

There wasn’t a practice like ours in Hobart, let alone Tasmania so we decided to open one. One of the benefits of having an all-female practice is creating a space that’s respectful and comfortable. The other is having a team who truly understand and empathise with women who often have neglected their healthcare or had previous poor experiences.

We look at how that healthcare fits into the big picture of who they are and the journey they're on.

That can be done by male providers as well as female providers but the capacity for satisfaction is highest when it's done by a team that work together.

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What is your scope of practice?

I’m a specialist obstetrician gynecologist. I deliver 10 babies a month and support families through the process of pregnancy, birthing and postnatal care.

By having both normal and high risk experience, I never have to transfer patients away. In 2006 I decided to narrow my scope in gynaecology and focus on laparoscopic surgery. I'm left handed but ambidextrous, which for surgery is hugely beneficial because you need to be on both sides of

the patient and work symmetrically. I mostly do advanced laparoscopic surgery such as ovarian cysts, pelvic pain and hysterectomies. Within my office gynecology, I cover adolescent gynecology all the way up to menopause.

And the practice as a whole?

We have four GP’s. They all come with a strong interest in women’s healthcare but also with lots of other additional training as well. We have two psychologists, Dana Ataway and Bronwyn WeaverPirie, who provide psychology care that ranges from pregnancy related issues around anxiety, depression and post-traumatic stress disorders, then healthcare around sexual dysfunction, pelvic pain, etc. We’ve got a physiotherapist who just does women’s health pelvic physio and is the only physiotherapist in Tasmania who does prolapse work.

It's a new concept for us as gynecologists. Then we have Christine McDonald, an endocrinologist and general physician, who works in the space of endocrine disorder. Outside our practice, we also have regular acupuncturists, naturopaths and other physiotherapists we work with around town.

Women, particularly mothers, tend to put their needs last. How are you hoping to help that?

No doubt, the ease of access will help that. In the practice we’re women who are involved in families and with our own personal networks but we certainly see the detriment of not being involved in self-care yourself and the impact that has both on physical and psychological well being. As women who are also just as vulnerable to neglect our own health care, we encourage each other to do that regularly. We provide that accountability for our patients but we provide it for ourselves as well.

You're an active participant in the Telstra Business Women’s Awards, taking out the entrepreneur award in 2016. How does this inform your clinical practice?

I’d never heard of the awards until I was nominated.

When I first set up TasOGS I came with experience in a private practice as a clinician but not as a business owner. I completely fell in love with running the business and the Telstra Awards provided a platform to meet and become both professional colleagues and friends with other women who are running businesses. It encourages me to constantly hold business excellence in align with clinical excellence. You can be a great clinician but if your

Off duty in family mode

business is not good in the background, it's not going to be sustainable in the same way.

You've lived and worked around the world but you settled in Hobart. What do you love about it?

I love almost everything! My husband and I were in Mongolia doing aid work when my mother in law was diagnosed with cancer. She had just retired to regional Victoria and we were the Melbourne base.

For most of that last two years, she lived with us and at the end, we were spent. We were tired of the rat race. Hobart was already on the radar. We like the climate and the small town feel having grown up on an island (Tonga) in a small environment. The moment you walk off the plane it feels relaxed and genuine and has a strong focus on community. We have the sea and mountains in short range and it's only an hour from Melbourne on a flight. It ticked all the boxes for what we were looking for.

What do you like to do outside of work?

I love reading under my lemon tree in the backyard.

I'm currently reading Women Kind which was written by Dr. Kirstin Ferguson who is the current acting chair for the ABC. I love running and I've just gone back to playing hockey for the first time in 21 years! I love spending time with my family— bushwalking, travelling, walking our dog Molly in Knocklofty.

Where’s your go-to café or restaurant?

My cafe was Pilgrim (which recently suffered from a fire) and I love Syra.

Your number one health tip for women?

You're worth investing into in every aspect, including healthcare.

Learn more about TasOGS at www.tasogs.com 21

CHEF'S DAY OFF

STEVE CUMPER FERN TREE TAVERN

Words and Picture Steve Cumper

SMOKED EEL + RUSSIAN SALAD “In this simple dish, the flavours of Middle Europe sparkle with the smoked eel, dill, caraway and Russian salad. The salad, once a mainstay of menus decades past, is something not often seen today but I think it deserves another moment in the sun. I’d serve the dish with some chilled Tasmanian Vodka for a really authentic taste."

Method Serves 4 Dice the potato and carrot into 1cm x 1cm cubes. Add the peas, chopped gherkins, caraway, capers and dill. Mix the mayo and horseradish together (saving 4tsp for garnishing later) before binding the mix together and season with salt and pepper. Reserve for later.

Skin the smoked eel and remove the brown meat. Remove the fillets and pick out the remaining bones before cutting into 5cm batons.

Reserve 40g of eel per person. To assemble, use a 5cm scone cutter and spoon the Russian salad into the cutter and compact it before placing a disc of beetroot on top. Now arrange the 40g of smoked eel on the beetroot then spoon the horseradish mayo on the side. Place half a soft-boiled egg on the side, sprinkle with parsley and serve.

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Ingredients: 100g peeled, cooked potato 100g peeled, cooked carrots 80g cooked peas 20g chopped gherkins ¼ tsp. toasted caraway seeds 10g capers 1tbs. finely chopped dill 3tbs. mayo 2tbs. prepared horseradish Salt + Black pepper 40g smoked eel* per person 1 beetroot slice per person 1/2 boiled egg per person 1tsp. chopped parsley *Mures sell smoked eel, and you can substitute with hot smoked salmon.

Fern Tree Tavern 6239 1171 facebook.com/ferntreetaven Follow Steve on Instagram: @stevecumper1

DINING OUT

SUMINATO Words and Picture Genevieve Morton

here’s a buzz about Suminato in Sandy T Bay. The Japanese restaurant opened 10 months ago in the former Witchery site on King Street and brings its own contemporary twist to a burgeoning Japanese restaurant scene in Hobart.

It joins irresistibly funky Bar Wa Izakaya on Elizabeth Street, cosy Rin in Harrington Street and well-loved Komatsu on Davey Street.

Suminato has a sleek dark interior brightened by light timber features and the familiar Japanese artwork The Great Wave off Kanagawa by Hokusai along its charcoal walls. Two private function rooms are nestled on one side of the restaurant for private dining and five cosy booth tables line the other.

We visited on a Wednesday at 2pm with an enthusiastic sushi-loving nine year-old in tow to find the restaurant was still bustling with a late lunchtime crowd. We were seated in a Tassie oak booth and given a set lunch menu by friendly and attentive staff, keen to answer all our questions.

The set lunch menu accompanies the restaurant’s larger a la carte menu enabling diners to enjoy either a quick bite in their lunch hour (which includes a take-away option) or a longer, grazing experience.

We decide on the Sushi and Sashimi Set each – the chef’s choice of assorted sushi, sashimi, tempura,

tsukemono and miso soup ($24) from the set lunch menu. Generous, fresh and bursting with colour, it’s clear the chefs at Suminato love what they do and presentation is paramount. The Suminato roll is a scrumptious combination of salmon, tuna, avocado, tobiko, mayo, chilli sauce and spring onion.

Suminato signature dinner dishes include beef tataki, oysters done six ways and the kushiyaki combo.

Or, if you’d like to leave your decisions in the chef’s hands, banquets are priced from $58 each (a minimum of two people) with 10 dishes upwards, including the chef’s choice of dessert. It’s hard to go by the black sesame panna cotta pudding, green tea powder and seasonal fruits or Japanese-style ‘snow’ ice cream.

Suminato serves premium Japanese sake, umeshu and whisky, alongside a range of wine and beers.

Online, the restaurant enjoys raves including “absolute gem” and “hidden treasure”.

The Suminato buzz is well deserved - certainly our nine year-old is keen to return.

Suminato, Shop 2B, 48 King St, Sandy Bay. Open noon to 3pm and 5pm to 9.30pm, Tuesday to Sunday, and until 10pm Friday to Saturday.

Licensed and BYO You can find Suminato on Instagram @suminatotas 23

WELLBEING

HEALTHY FOOD SWAPS Words and Picture Genevieve Morton

kipping the gym, staying S up late and making unhealthy food choices?

As the festive season approaches we often let our healthy routines slide, thinking we’ll get back on track in the New Year.

But these five simple food and drink swaps will help you to stay well over the Christmas break – and into next year. Where to start?

With breakfast.

FESTIVE FIX SMOOTHIE So you’ve indulged, or you’re planning to! This simple green smoothie is bursting with antioxidants thanks to matcha (green tea powder) and will aid digestion and reduce inflammation thanks to the burst of fresh ginger.

Ingredients: (2 serves) A good handful fresh spinach 1 apple, cored and chopped 1 small cucumber 1cm piece fresh ginger 1tsp matcha powder 1 cup ice 1 cup coconut water Topping (optional) Toasted coconut Goji berries Blend the spinach, apple, cucumber, ginger, matcha, ice and coconut water. Pour into two large glasses and top with toasted coconut and goji berries. Enjoy!

Ho, Ho, Goji Berries

Swap sugary cereals for a simple green smoothie.

If you’re not a salad eater, consider drinking your leafy greens. Spinach and kale contain a variety of carotenoids, flavonoids and other powerful antioxidants. Instead of milk, use coconut water in green smoothies to help rehydrate and replenish electrolytes after exercising.

Swap coffee for a matcha latte.

Unlike coffee matcha (green tea powder) contains fibre, Vitamin A, Vitamin C and chlorophyll. It will give you a caffeine hit but drinkers describe it as ‘calm alertness’ because gives you a less jittery, more sustained energy boost than coffee. Matcha is also one of the best sources of antioxidants you can find - half a teaspoon used in a matcha latte is equivalent to five cups of green tea.

Swap pasta for zoodles.

Zoodles are strands of zucchini made into the shape of noodles.

They’re low in calories and gluten-free. Zoodles are packed with Vitamin A, Vitamin C, fibre and potassium. They’re also low-carb as one cup of zoodles contains just 3.5g of carbs compared to about 40g for a cup of cooked pasta.

Swap soft drink for kombucha.

Kombucha is a fermented tea rich in probiotics originally consumed in China more than 2,200 years ago for its detoxifying and energising properties. Studies have found that drinking kombucha regularly reduces liver toxicity, in some cases up to 70%. The probiotics in kombucha provide your gut with healthy bacteria, helping to improve digestion and reduce inflammation.

Swap meat for veggies - one day a week.

‘Meat-less Monday’ is a global health movement where, by swapping meat for vegetables, legumes, beans, nuts and seeds one day a week, you’ll help reduce your risk of heart disease and boost your intake of nutrients, minerals and fibre. Eating a plant-based diet has been linked to a lower risk of diabetes and cancer.

For more wellness inspiration follow @genevieve.writes

24

EliseArcher Archer MP MP Elise Elise Archer MP “She’llbe be “She’ll “She’ll be apples” apples” apples” if not, not, please contact if if not, please please contact contact contact

EliseArcher Archer Elise Elise Archer

on 6212 2210 or onon 6212 6212 2210 2210 oror or elise.archer@dpac.tas.gov.au elise.archer@dpac.tas.gov.au elise.archer@dpac.tas.gov.au elise.archer@dpac.tas.gov.au

Liberal Member Clark Liberal Liberal Member for forfor Clark Clark LiberalMember Member for Clark Authorised by: Elise Archer MP, 62 Main Road, Moonah Tas 7009 Authorised Authorised by: Elise by: Archer Archer MP,MP, 62MP, Main 6262 Main Road, Road, Moonah Moonah Tas Tas 7009 7009 Authorised by:Elise Elise Archer Main Road, Moonah Tas 7009

FASHION Vestire Tulum tie pant $199 belleandpaige.com

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Party Season Steve Bellflower dress, $349 yeltuor.com.au

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Off Shoulder Ruffle dress , $20, kmart.com.au

Wish Sahara midi dress $149 Yeltuor.com.au

TRAVEL ON THE ISLAND

On Cod Rock's doorstep

BICHENO BOLTHOLE Words and Picture Stephanie Williams

ith Bicheno local Shane Gould W recently taking out the title of Australian Survivor, the coastal hamlet has been enjoying some time in the national spotlight.

Having not been to Bicheno for years, I decided it was time to take another look. Heading there via the Great Eastern Drive, the trip from Hobart takes about two and a half hours with no stops. But with wineries, historic sites and lots of delicious food along the way, going direct could be perceived as mad.

With my husband and son in the car, our first stop along the way is the fishing town of Triabunna, home to the lauded Fish Van. Last time I was here, it was a humble van serving up some of the best fish and chips going around, but they’ve had an upgrade now with sheltered seating, as well as the old seats among the seagulls. The fish and chips were delicious - crunchy batter with good chips, served in a nifty paper cone.

Back on the road for only a little while, we pull in to Devil’s Corner winery to see the view from the epic lookout over The Hazards, designed by Cumulus Studio. We stay to play some cricket and soccer on the lawn before getting on our way again.

We’ve booked Cod Rock Point, a comfortable holiday house right on the water between Waubs Bay and Red Bill Beach with full kitchen, two king

bedrooms and a view to die for. While we’ve booked the house, there’s also The Lookout and The Nook on the property for couples. Eager to find our bearings we drop our bags and take a beautiful walk along the distinctive orange-tinged rocks and discover rock pools teeming with life and a stunning view of the ocean and bay area. We're immediately relaxed and enjoy restful night in the house.

It’s time to get ready for what has been billed as the ‘main event’ for our four year old – a night time tour with Bicheno Penguin Tours. Starting at 8pm, our small group is bussed to a private property where we end up seeing about 30 cute Little Penguins head up the beach and into their nearby nests for the night.

But the real show is when we get home and discover Cod Rock Point is also home to penguins and drift off to the sound of them nesting nearby.

In the morning, we pull up a seat at the Blue Edge Bakery for a simple cafe breakfast then enjoy a beautiful morning walk along Red Bill Beach (unfortunately we miss the tide so can’t walk out to Diamond Island, but recommend you try!). Still wanting more walking, we hit up nearby DouglasApsley National Park to take the short walk to the Waterhole, a blue-green oasis in a dry forest.

Last stop before we leave town is The Gulch.

Sometimes referred to as the best fish and chips in Tasmania, it had to be explored. As a port area and taking into account the ridiculously sunny day, The Gulch reminds me of a mediterranean fishing port sparkling blue ocean and the rocky outcrop creating the channel. But we’re here for more fish and chips and it doesn’t disappoint. I go for local whiting and it’s incredible - super light batter and the chips are perfection, crunchy but not overdone. I think we may have a winner!

With full tummies and a temporarily satiated sense of wanderlust, we head back to Hobart feeling rested and ready to take on the week.

For more information about Cod Rock Point visit www.codrockpoint.com.au 27

MADAME SAISONS BERRY COULIS Ingredients (makes 200ml) 250g Mixed berries (can top up with frozen if you don’t have enough fresh berries) 100g Caster sugar 100ml Water

The berry bounty at Westerway Berry Farm

SHADY SERVINGS

COLOURFUL NIGHTSHADES HIT THE PLATES Words Sarah Ugazio Picture Pete Harmsen

rossing over spring’s peak towards summer, the C leprechaun-green shoots of new growth herald a rainbow of new colours for the plate. Pears depart while pops of red and blue appear in November’s fruit basket with the season’s first ripened blueberries, raspberries and strawberries.

The warming soil brings ‘Nightshade’ vegetables to the table including purple eggplant, red and green capsicums, chillies, and, oddly in this colourful array, potatoes. Nightshades should not to be confused and tainted by association with the infamously poisonous berries of Deadly Nightshade - same plant family but (importantly) different genus. The name Nightshade is quite apt, being that night is the only shade given for the majority of these vegetables to thrive. For word nerds out there, the official name of this plant family is solanaceae, interestingly derived from Latin words sol (sunshine) and solari (solace).

December stone fruits only increase the harvest rainbow, bringing orange nectarines, blushing peaches, quinces for jamming and beloved green avocados for a ripe ‘ol smashing for many morning toasts. The first month of summer also begets bright yellow corn and extra berries to the bounty, including crimson boysenberries, blackberries, tayberries (a cross between a raspberry and a blackberry), blackcurrants, gooseberries and cherries – ensuring a very berry Christmas later in the month. Quick to perish, leftover berries can be easily cooked down in sugar syrup to make coulis and used to top desserts such as ice cream and pavlova.

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Method: Place all the ingredients in a pot and bring to the boil then turn off heat and set aside to slightly cool.

Be careful as mixture will be EXTREMELY hot. Pour mixture in to a fine sieve and reserve liquid in a bowl. Push fruit through in sieve with a metal spoon into a separate bowl, or alternatively blend in a food processor. Adjust consistency of mashed berries with reserved liquid.

Note that the mixture will thicken as it cools.

Preserve in a sealed sterilised jar for up to 3 months or an airtight container for a week in the fridge

Dried fruits should have already been soaking up a festive splash of brandy, marinating in preparation for Christmas baked treats such as mince pies and fruit cake.

Sticklers for tradition should note the Sunday before Advent Sunday, this year falling on 25th November, is historically called ‘Stir-up Sunday’ marking the day to prep Christmas Puddings. For those looking for lighter summer fare, local crayfish is always an impressive feature on the festive table, thankfully at its seasonal peak December through March.

Follow Sarah at @madamesaisons

upport Help us support h Family The Smith Family istmas This Christmas

ts for 6-12 year olds Drop your Christmas gifts for 6-12 year olds Macquarie Street to our office at 199 Macquarie Street ember by 7th December

Macquarie Street, Hobart Ray White Hobart | 199 Macquarie Street, Hobart raywhitehobart.com 03 6231 1350 | www.raywhitehobart.com

WINE

WHAT'S IN A NAME

DO TASSIE REGIONS NEED DEFINING?

FESTIVE TASSIE WINES

Words Winsor Dobbin Picture Supplied

W

hen you buy a wine from Victoria, it will almost certainly be labelled as being from the Yarra Valley, or Mornington Peninsula. If you choose a bottle from New South Wales, it will probably be labelled as from the Hunter Valley or Mudgee.

Most Tasmanian wines, however, are still labelled as simply “Tasmania”.

That is because there are no official geographic indicators (GIs) in the state and the entire island is regarded as one region. But that may soon change if some leading winemakers have their way.

Jim Chatto from Pinot Noir specialist Chatto Wines in the Huon Valley, has called for more wines labelled as “Tamar Valley” or “Coal River Valley” rather than just “Tasmania”. “We need to come of age and accept that Tasmania is a whole lot more than more than one GI,” Chatto says.

“It is a really dynamic place, but the regions are very different. Look at the Huon Valley in the south of the state and Pipers River in the north; they are producing different styles of wine.

“Those differences are part of the story of Tasmanian wine and should be celebrated. They enrich the whole story. Overall, I can see exponential growth and improvement in quality as people choose not only the right vineyard sites, but also the correct grape varieties and right clones.”

The Tasmanian wine industry is already a lot more versatile than many of us imagine, with Sparkling Wines, Pinot Noirs and Chardonnays being joined by an ever-increasing range of Rosés, Pinot Grigios and other styles. ■

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Freycinet Vineyard 2018 Riesling Full of youthful vibrancy and vigour, this is a quintessential summer wine.

Floral with bright citrus fruit flavours on the palate, it finishes bone dry and is a perfect companion for prawns, scallops or fresh fish dishes. $28.

Glaetzer-Dixon 2014 La Judith Pinot Noir Looking for a special bottle to celebrate the holiday period? This is made in tiny quantities by multi-awardwinning Nick Glaetzer. It is a serious, beautifully integrated wine with power, persistence and precision. $220.

MacLean Bay 2018 Rosé This is the ideal wine for enjoying on the deck with post-Christmas salads. Made from Pinot Noir grapes grown on a small vineyard outside Bicheno, it is estate-grown and hand-picked, has strawberry fruit flavours and finishes with bright, fresh acid crispness. $35

HISTORY

Clark, lhs, with his Federation mates.

ANDREW INGLIS CLARK

FROM INTELLECTUAL TO CHAMPION OF VOTES Words Stephanie Williams Picture Tasmanian Archives

fter all this talk of voting in local A elections, as well as by elections on the big island, did you know that one of

Hobart’s own created the system that we use to vote in Tasmanian elections, way back in 1896? And now, the electoral area known as ‘Denison’ is set to change to ‘Clark’ for the next Federal election to honour Andrew Inglis Clark (1848-1907), one of the architects of the voting system we use in Tasmania.

Hare was English and he came up with the idea of using a ‘single transferable vote’ sometimes known as preferential voting here in Australia. When Clark was Tassie’s Attorney-General, he introduced the system as a trial in Hobart and Launceston for the 1896 election and went so well it became the lay of the land. Clark did make his own tweaks to Hare's original system by incorporating a ‘modified quota calculation’, which is a more precise way of working out the distribution of preferences from elected candidates.

Clark was a jack-of-all-trades listing barrister, politician and judge on his passport application.

It’s been reported that he was a ‘delicate’ child and was consequently home-school by his month Ann until he hit Hobart High School. After school he joined the family engineering business (emerging as a qualified engineer no less!) but by the age of 24 the law was calling and he began his law studies in 1872.

The Hare-Clark system has been used continuously for Tasmanian state elections since 1909 for the House of Assembly, but the Legislative Council is elected by the same system used to elect members of the Australian House of Representatives. Just to make things complicated! But it seems we were onto a good thing down here - the Hare-Clark System was adopted for the Australian Capital Territory Legislative Assembly in 1992.

By the 1870’s, Clark was intellectualising all over the place - writing poetry, establishing a journal Quadrilateral with his friends, supporting the establishment of UTAS, lecturing in law and even becoming the Vice-Chancellor of the university later on.

Toward the end of his career, Clark was looked over not once but twice for a seat on the bench of the High Court of Australia and some of his poetry from this time reflects how annoyed he was about this.

It seems even high achievers don’t quite get to tick off all their goals. ■

But back to voting. The system that Clark played a part in is called the Hare-Clark electoral system, name after Thomas Hare (1806-91) and Clark.

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PHOTOS Heading out with @rossiter21

Daddy daughter fun @breamcreekfarmersmarket

Pelverata Falls by @digitalhippie67

Blossoms by @natashamulhallphotography

Deck life by @kelvin196517

@battenfiles with @chykak at Minimax by Habitat

GET FEATURED Tag #thehobartmag or @thehobartmagazine to be featured, or send your pics to editor@thehobartmagazine.com.au.

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Tasmania's only all-female, multi-disciplinary obstetrics, gynaecology and women's health practice.

Dr Kirsten Connan is excited to welcome Women’s Health General Practitioners to the TasOGS team!

PAP Smears · Contraceptive Advice · IUDs Well Women Checks · STI Screening & Treatment Menopause · Pelvic Pain · Sexual Health Women’s Mental Health · Pregnancy Planning By women · For women

www.tasogs.com – 25 Argyle Street, Hobart

APPOINTMENTS 6214 3333