Explore North West & West
Tarkine Forest Adventures
Slide into Tarkine Forest Adventures at Dismal Swamp. Dismal Swamp sinkhole is a dramatic sign on the earth’s surface of an underground world of caves, spring holes and streams. Dismal Swamp is the only blackwood sinkhole in the world.
Down below, where the walkway and slide end, four pathways take you into a swamp that is rare in the world. This natural beauty is home to a diverse range of creatures, ringtail possums, pademelons, spotted tail quoll, devils and the very special burrowing crayfish. For the bird enthusiasts, the pink breasted robin is a delight with its “tick” call like two stones clicked together and a trill.
Please Note: The admission fee covers entry to the Maze below. Slides are purchased at an additional cost of $2.00 each.
To ride the slide you need to be 8 Years and 90cms tall.
Phone: 03 6456 7138
Dip Falls are two tiered falls on the Dip River at Mawbanna. The picnic and barbecue area is located right on the river where visitors can take the stepped path down to the base of the falls to observe the unique rock formations. The road continues over the river where there is a platform providing an unsurpassed view out over the top of the falls. A kilometre further along the road visitors can marvel at the Big Tree, a eucalypt obliqua some 17 metres around its girth in the wet eucalypt forest. The pathways to the viewing platform and the Big Tree are suitable for disabled access. There are also toilet facilities.
Table Cape Lighthouse
Table Cape Lighthouse, near Wynyard is now open for tours. The historic lighthouse was first lit up on August 1st 1888 and the area abounds with stories that will be brought to life by the skilled local guides, immersing you in tales from the ancient to the now. Take the 45 minute tour around the precinct and up the spiral staircase, stopping on the way to gaze out onto the magnificent views from the windows. Find yourself beneath the huge fresnel lens in the lantern room, and become engrossed in the mirrors that magnify and shine the light out to sea. From paraffin to acetylene to electricity, the lighthouse has seen change within itself. You will experience the exhilaration of walking around the balcony, watching the sea roll in 180 metres below onto the beautiful and rugged cliff faces.
Phone 0499 919 993
Rocky Cape National Park
The Rocky Cape National Park or ‘Tangdimmaa’ is located at Rocky Cape, about a 15 minutes drive from Stanley. The park has great significance to the Tasmanian Aboriginals called the Rar.rer.loi.he.ner people, who once made their homes in the sea caves situated along the coastline. There are several walks throughout the park, ranging from 50 minutes up to 6 hours. Barbeque facilities are available as well as toilets and information booths. A National Parks Pass is required.
Parks & Wildlife 0364 58 1480 www.parks.tas.gov.au
Barringwood Park Vineyard
Barringwood Park Vineyard is 15 kilometres south of Devonport en route to Sheffield and Cradle Mountain. At the Cellar Door, the visitor can taste the wines produced in the vineyard and/or relax and enjoy a platter of local produce with a glass of one of Barringwood Park’s award winning wines. Enhancing this tasting experience is the ambient atmosphere of the Cellar Door, which features the warmth and beauty of natural Tasmanian timbers, and provides stunning views of the vineyard and across picturesque countryside towards Bass Strait.
Phone 03 6492 3140
Within easy touring distance Seven Sheds cellar door is a ‘must see’ on day tours out to Launceston, Devonport and Burnie and for visitors travelling to Cradle Mountain. Seven Sheds is owned and operated by Australia’s foremost beer writer Willie Simpson and his partner Catherine Stark. Author of The Australian Beer Companion, The Beer Bible, Amber and Black and Home Brew, Willie turned to brewing commercial batches of hand-crafted beers in his Railton backyard in 2008. The first release Kentish Ale (named after Railton’s local government area) quickly sold out and beer production was ramped up to meet demand. Now there are four permanent beers as well as seasonal brews and the occasional brewer’s reserve to tantalise the tastebuds. Seven Sheds meads are made in small batches and include the Melomel (inspired by Tasmania’s black-currants and endemic pepper berries), medium mead, dry and sparkling sweet mead. Cider is also available, usually during spring and summer.
Phone 03 6496 1139
Our Producers & Suppliers
Cape Grim is on the north-western most tip of the Tasmania and hosts the world’s most pure air. With its rugged isolation and the Roaring 40s whipping up from the Southern Ocean, it has the world’s most pure air. Monitoring at the Baseline Air Pollution Station at Cape Grim has determined that the air at the Cape is some of the purest in the world. It rains on average 187 days of the year. The remoteness and westerly airflow from the pollution free Southern Ocean means the air is free of ‘contaminates’. When comparing the air at Cape Grim to the rest of the world, the difference is clear. Per cubic cm of air, the rest of the world has 5,000 to 500,000 particles, whereas Cape Grim has only 10 to 600 particles. The Station is jointly operated by the Bureau of Meteorology and the CSIRO. It is one of 25 in the world and the only one in Australia. Samples of the atmosphere from Cape Grim were first taken over 20 years ago and are sent all over the globe for scientific use. Cape Grim is also the home of Cape Grim Natural Water – the cleanest air and purest water on earth so naturally clean that “Even the ice you put in it will pollute it.”
The Cape Grim Difference Beef that carries the Cape Grim label is consistently in the top 4 of 18 MSA grades. Cape Grim beef is guaranteed to be tender and of the highest eating quality, a true Tasmanian taste sensation. And as required by Tasmanian law, it is completely free of hormone growth promotants.
Product benefits Hormone free, Natural marbling for maximum juiciness British breed beef only, Fed on the cleanest natural grasses, Antibiotic free, GMO free, 100% Grass fed beef, Graded to the four highest MSA tenderness grades.
Our local butcher and supplier of the famous Cape Grim brand of Tasmanian natural grass fed beef is also the ‘2010/ 2011 National Sausage King’. Whilst the winning sausage was his pork, apple & sultana, judged on visual appeal, flavour and texture in the open class/ gourmet sausage category Peter Johnston makes a variety of other gourmet flavours including the spicy chorizo sausage which we love to serve char-grilled on top of a natural Smithton oyster drizzled with fresh lemon juice.
Pure Meander Valley Double Cream
Produced in small batches. The seasonal variations in the milk require subtle adjustments during production which allow for a consistent, premium product. Our Pure Double Cream is naturally thick with a rich creamy flavour that will delight as the silky smooth textures melt in your mouth.
Pure Meander Valley Dairy Crème Fraîche
Produced in small batches using specially selected cultures that naturally thicken the cream. This process ripens the cream and allows for a luxurious, smooth and creamy product with a magnificent tangy flavour and delicate finish.
One of the best butters money can buy. It is a cultured, French style butter with a creamy, rich and delicate flavour. It has a low moisture content which makes it a premium product ideal for the table and for cooking.
Blue Hills Honey
Captures the very essence of Tasmania and the ‘Tarkine’, honey produced by bees foraging for leatherwood tree nectar in a pristine wilderness. A unique and different taste. Honey production has been in the Charles family since 1955. Rueben Charles established the family business after inheriting it from his father, Bernard who kept bees as a hobby. Rueben was a bushman who sourced his own honey from the bush. Production grew gradually from a hobby to a business with 1600 hives. Rueben’s son, Robbie began managing the business in the mid 1990’s diversifying the business further with his wife, Nicola. Although a broad range of honey is produced, Blue Hills specializes in Leatherwood, one of the world’s finest and most distinctive honeys.
41 Degrees South Salmon
Ziggy and Angelika moved to Tasmania via Western Australia to grow ginseng. After a long search for land they found a property near Deloraine. Since it takes a long time for ginseng to grow and the land had an adjacent river Ziggy had the idea of building a fish farm. After 4 years in production and just serving the local market, some delicatessen shops and restaurants in Tasmania, they changed their farming system from a flow through to a recirculated system, by using a wetland as a natural bio filter with the aim to not be a drain on the environment. Tanks were built to hold the fish (they were previously held in earthen ponds). To run a sustainable fish farm it is important to keep the fish healthy and not overstock the tanks. By creating a wetland which takes out the fish waste and cleans the water that goes back into the tanks, the water is cleaner than the water coming in from the river. As far as they know they are the only fish farm in Australia using the wetland system to grow fish. They are an eco accredited tourism operation.
Black Ridge Farm
A family farm in north western Tasmania. Don & Keryn Thomson, and their four young children, produce top quality, traditional tasting meats from rare breed pigs and traditional breeds of sheep and goats, run free range and under very high animal welfare and environmental standards. “We only sell what we produce on our farm. We believe in short supply chains so that our customers get to know us, our farm and our meats. We like to think that you are not ‘consumers’ of our produce but co-producers! We are in this journey together. Our lamb is only grass-fed. They are ‘3rd cross’ lambs, out of Border Leicester – Merino cross ewes using Black Suffolk Rams. Over the next few years, we are concentrating on building up a self-replacing flock of pure bred Black Suffolk sheep. Black Suffolk’s provide a traditional-tasting, tender lamb which is further improved by being only grass-fed. Another reason our lamb tastes so good is the quality of the water they drink – it’s the same spring water we drink in our house.
Wessex Saddlebacks are a rare breed of pig that have received a lot of attention lately with the current interest in free range pork production. They are a slower-maturing pig than the modern commercial breeds, but their meat is far superior as a result. It is a darker pork with intramuscular fat that has time to develop real flavour, especially when raised free range. Our pigs graze pastures as well as being fed on crushed grains. They are free to forage for grubs in our beautiful friable volcanic soils, and are free to be pigs. We run the pigs in smaller paddocks of around 1 acre, in small groups or families of up to 11 weaners or 4-6 adult sows. Each paddock has a shelter, feeder, fresh water and a wallowing hole. Pregnant sows are brought into a farrowing shed a few days before they are due to have their piglets, and they stay in these rooms (with heat lamps for the piglets) for a couple of weeks after giving birth. During that time, they have access to an outdoor run.
Hammond Family Wagyu Beef
In the far NW corner of Tasmania, the Hammond family have been breeding Japanese Fullblood Wagyu cattle on their island property, Robbins Island, for the past 20 years. They run 5,000 Wagyu cattle in the operation which is vertically integrated from “Paddock to Plate”. The cattle are raised on isolated pastures with no supplements, hormones, or antibiotics – as naturally as possible, breathing the cleanest air in the world. The cool climate, salt air, and pristine environment are ideal for raising some of the most tender and best tasting beef in the world. For the first time, the Hammonds are making their Robbins Island beef available as Grass Fed Wagyu – dry aged for maximum tenderness and flavour. Traditionally, Wagyu beef has been produced by grain feeding for long periods of time in Japanese feedlots. The Hammond family has taken a new approach to producing Wagyu beef by not putting the cattle in feedlots, but choosing to raise and finish them in a relaxed island lifestyle where the cattle graze in coastal paddocks in a natural and sustainable way. The result is slightly less marbling, but superior Grass Fed flavour the local grasses and herbs the cattle eat contributing to the “taste signature” of the beef. The fine marbling present in the meat is made up of unique combinations of unsaturated fatty acids that not only melt and tenderize the meat during cooking, but also have a significant influence on the taste and health benefits of the meat. Robbins Island Wagyu has a tender, juicy and enduring taste that you look for when you want to eat beef – not to be forgotten.
Petuna’s fine Ocean Trout (Onchorhynchus mykiss) are selectively bred, expertly nurtured and gently taken from one of the world’s most perfect growing environments. Only the best fingerlings from the Cressy hatchery are delivered to our sea farm sites in the vast unspoilt expanses of Macquarie Harbour, in Tasmania’s beautiful south-west wilderness.
The fish thrive in the layered waters of the harbour. Nutrient-rich tannin-stained fresh water flows from the mountains of Tasmania’s world heritage-listed Wild Rivers National Park to overlay the cool, unsullied seawater that surges in from the furious Southern Ocean. This creates a perfect growing environment – one of the few places left in the world for raising premium quality Ocean Trout.
Operated by Michael & Jan Hardy, a sustainable Octopus fishing and processing plant in Stanley. Born and bred in Stanley their sons operate their fishing boats that collect Octopus, Crayfish, Green lipped abalone & scallops from Bass Strait. They have developed their own retail brand but also supply steamed and raw product to local restaurants in Tasmania as well as inter-state.