"Listen, Do you want to know a secret?"

"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.