"The cog system stays engaged as we ease down the slope to our next stop, the strangely spelled Dubbil Barril. Rather bizarrely, this was once the site of an isolated dairy farm, which sent out its milk in cans via the railway. There are lots of theories about the odd place name, but the one that most appeals to me is that of the semi-literate local who ordered a double-barrelled shotgun from Melbourne but misspelled the order..."

Exploring Tasmania's west aboard the West Coast Wilderness Railway.

"The MONA ferry from the Hobart CBD takes the visitor to a rugged headland with a beautiful view of the Derwent River. Then it’s down a spiral staircase, through millennia of exposed sandstone. At the bottom, a corridor flanked by high stone walls feels like the entrance to a tomb. The art within MONA’s depths is a challenging collection of works reflecting the themes of sex and death..."

Exploring cutting-edge arts venues & companies in Melbourne, Sydney, Hobart & Alice Springs.

"Finding a good cup of coffee in Hobart used to be a harder task than sighting a Tasmanian tiger. However, thanks partly to a gang of Tassie-born baristas drifting back to their home town after stretches at the espresso machines of Melbourne, the coffee of Australia’s second oldest city has improved immensely in recent years..."

"From the final observation platform on the side of the mountain, I have a magnificent view across the valley to Wineglass Bay. And what a bay – nearly circular, fringed with clean white sand and filled with incredible blue water. It’s ironic that its name comes not from its shape, but from the blood of whales which were once hunted here. Today it’s unsullied by human activity."

Enjoying the spectacular scenery of Tasmania's east coast.

"As I travel through the Tamar Valley Wine Route in northern Tasmania, I’m learning that an earthy Tasmanian red is like the Tasmanian Tiger - hard to find, spotted occasionally, but probably just a myth. Not at all mythical are the cool climate wines grown here, particularly riesling, pinot noir, chardonnay and sparkling variants thereof. And passion."

Sampling the wines and wineries of the Tamar Valley, Tasmania.
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"The most interesting beer is First Harvest, a brew involving three hops and three malts. It’s made each autumn from the first hops harvested, and produces a bold flavoured beer. Another onsite special is the stout-flavoured ice cream, a chef’s one-off experiment which became a menu fixture by popular demand. Another eccentric dessert special is Cascade Blonde sorbet."

Investigating tours of a brewery and distillery in Hobart, Tasmania.
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"I haven’t spent a lot of time in the company of wallabies, especially in a Victorian-era garden setting. What’s the etiquette when you’re meeting a marsupial? I can see a joey in her pouch. I lift the camera, click, and she lowers her head. It’s not easy living in the shadow of the paparazzi. The Victorian gardens on the northern bank’s Cliff Grounds are a wonderful place to be at 8am on a weekday."

Detailing the attractions of Cataract Gorge, in Launceston, Tasmania.
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"If ever a tourist attraction were blessed with an ideal location, that attraction would be Moorilla. Claudio Alcorso, a pioneer of the Tasmanian wine industry, planted vines here in 1958. Frying Pan Island, as this peninsula jutting into the Derwent River was once unromantically known, may not be the obvious location for a vineyard - its shallow clay soil leads to low yields - but you can’t fault its aesthetics."

A profile of the Moorilla winery in Hobart, Tasmania, and its forthcoming art museum.
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"It's the first distinctly small bar I've been to in Hobart, with nooks lit by retro lamps, quirky art on the wall, and a superbly laidback barman wearing a cloth cap. There's a lot of softly lit red in the decor, from the bar stools to the quilted home bar in the corner. A small mirror ball promises revels, though it's hard to see where you would dance."

I explore four cool bars within Hobart, Tasmania.
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"Tasmania’s Glenn Shipp leads the Launceston City Ghost Tour, which commences from the historic 1851 Royal Oak Hotel. It’s no coincidence that this pub is haunted by Cyril, a ghost who was once a handyman. 'He had a very nasty accident one night. His horses were spooked and his cart fell on top of him, and he was decapitated,' says Shipp."

Delving into the paranormal via ghost tours across Australia. 

"In Hobart, the Lark Distillery is partial to using the native Tasmanian pepperberry in its alcoholic products. 'We use pepperberries in our bush liqueur, our gin and our vodka,' says Lyn Lark, product developer for the family business. 'It’s fairly hot and fiery, but spicy and incredibly full of flavour. When you distil it, you lose the heat but keep the spice. It’s amazing.'"

Revealing the artisan distillers of Australia, from rum makers to sake brewers. 

I also have a selection of high-quality digital images available, depicting a variety of international locations. 

If you'd like to republish one of these pieces, or would like a new piece written about the same location, please get in touch via the contacts below.

articles by subject:
Travel
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postal:
Tim Richards
507/225 Elizabeth St
Melbourne VIC 3000
Australia

email:
tim@iwriter.com.au

phone:
0411-242327
(international +61-411-242327)

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