"Listen, Do you
want to know a secret?" My friend David asked me when stroking and
massaging my Pomeranians Buddy and Zorro. I smirked "Do I need to promise
not to tell?"
David hesitated and
said: "It is an Australian best-kept secret." He got my attention
even if deep down I knew it was too good to be true. "You may not believe
it," he continued, "Till you try it". Will you leave such a
comment to fade into the sunset? Exploring the network for hours and skipping
two meals we end up with sailing tickets and general information to this spot at
the edge of the world.
We are living on a
small island, underneath bigger island, at the edge of the world. The populace
of the island is about 550 people that almost doubles during peak summer
holidays. If you appreciate tranquility, unspoiled hikes, and good food this
place is heaven on earth.
We start our paddock
to plate journey at Dennes Point in Jetty cafe and art gallery with its
breathtaking vistas. Next destination is Berry farm when you can "pick
your own" fruit or purchase their sensational berry cake, as well as pancakes filled with strawberries and raspberries. The local favourites
are the little gemstone-like berries in sparkling champagne jelly. The recipe
of berries kindly borrowed from Jill Mure and Richard Bennett book of Bruny
Island.
Place one bottle of
champagne and two cups of sugar into a saucepan and bring to boil stirring
occasionally. Remove from heat and wait until just warm. Mix six leaves or two
tablespoons of gelatin with half a cup of boiling water and stir until
dissolved. Add the gelatin to Champagne syrup then add six cups of fruit like
blueberries, raspberries and strawberries. Pour into glasses. Fill eighty
percent allowing room for cream on top.(One cup of runny cream.) Refrigerate to
set. Serves six.
Next we head to
Bruny Island Cheese Co. The owner Nick
fell in love with the island when visited here as a tourist, bought a place and
started laying the foundation for a new genre of artisan cheese. His range of
nine cheeses is heaven to the palate. He is an only one in Australia that makes
cloth covered cheese from unpasteurised milk in traditional wooden hoops. My
favorite cheese called Saint, and it is soft, oozy, and "creamy" best
eaten with sourdough baguette directly from their wood fired oven. If you unable
to visit the place in the nearest future, you can become their Cheese Club
member and purchase the produce online.
Wine and cheese are
ageless companions, like aspirin and aches. That is why we find ourselves
asking directions to Bruny Island Premium Wines. Here Pinot Noir and Chardonnay
grapes enjoy warm summers and long sunlit but crisp autumn days. The slow
ripening of the fruit adds to the flavor of the wine as well as oak cask in
which the wine matured.
“Either give me more wine or leave me
alone.” said Rumi.
We bought wine that
goes well with oysters and "Getshucked" oyster farm is our lunch
destination. "Contrary to popular belief, oysters and wine are not always
a natural combo. When they are good together, however, they can be very, very
good, letting you slip into that glowing envelope of happiness created by great
food and wine moments." Rowan Jacobsen.
On this farm,
oysters fed and bathed in pristine waters of the Southern Ocean in one of the
cleanest environments on earth.
I buy natural and Vietnamese
inspired, and I am hooked until the rest of my life. Today was a sensational
feast to the senses.
Luckily businesses
close at five, and we head to a deserted beach for a peaceful stroll. Views of
emerald water with towering above cliffs are incredible. I sing and echo of the
waves sweeping my words with them. At night, falling asleep to the sound of
whispering trees and arising from sunlight brushing my cheek is more that one
can ask.
Landing on Bruny
Island was an incredible journey that reminded of how fascinating life is.