It is always wonderful to hear from people who have moved to Tasmania and are loving their new lifestyle. I was recently contacted by Kate Flower who moved to Tasmania from Perth recently with her family.
In this post, republished from her own blog, you can read about how they came to the decision to move to Tasmania and ten great reasons for making it happen. Plus Kate’s recipe for apple cake, using Tasmanian apples.
I guess if I’m going to write a blog about moving my family from sunny Perth to chilly Tasmania I had better start at the beginning. Why would you move your family of five from a state with abundant sun, employment, family and friends to a state with long winters, low employment and no support network?
Well the answer is complicated. I was sick of being busy all the time, sick of the grind my life had become, sick of my husband’s two hour commute to and from work each day and I have to admit I had itchy feet.
So one day while working on an investment property my husband and I (in our infinite wisdom) had bought and were renovating I decided enough was enough. I was too busy, not enjoying my day to day life and worst of all it was entirely my fault! Big J (the fella) and I had made every action packed decision that had lead us to this exhausted moment. We had three kids under five and three properties to look after. J had a stressful job and I dabbled in food writing whilst being super mum and enjoying a (more than) healthy social life. Cue meltdown…
Whilst weeding the front garden of the afore mentioned property I revelled in my first quiet, kid free moment in what seemed like weeks. My mind was clear, my heart was racing and I had an epiphany. What we needed to do was pack up our home, children and cars and move the whole crazy caper to somewhere quieter. Tasmania looked good! So I said to Big J, who was sanding the deck, let’s move to Tasmania. Quit your well paid job, stop working so hard and we’ll just see what happens! To my complete surprise he didn’t have me committed. In fact he agreed immediately and the rest will be history.
I certainly don’t mean to make out it was all doom and gloom at home. Perth has been very kind to us, as have our wonderful family and loyal band of drinking buddies. I guess it was just time for a change, which were hoping would be as good as a holiday.
So the big question is why Tasmania?
- It’s the only state in Australia quieter than Western Australia.
- We wanted more space and in Tassie you can rent a rural property within twenty-five minutes’ drive of the CBD.
- It is sooo beautiful!
- I am an avid foodie and Tasmania is a gourmet mecca.
- They speak English so no communication issues.
- Freshest air in the world.
- We only have a couple of friends there so we will spend a huge amount of time as a family which will be great for all of us.
- Pinot Noir (Pinofile anyone???)
- We might have watched a couple of episodes of Matthew Evans, “The Gourmet Farmer”, and got caught up in the romance of it all.
- Time to watch the sun rise over Eastern shores.
Kate’s Apple Cake Recipe
You can’t live in Tassie without a really good apple cake recipe; after all it isn’t called the “Apple Isle” for nothing. There are a wide range of varieties grown here which serve a multitude of eating and cooking purposes.
This recipe is brilliant but not really appropriate to send to school with the kids. This is an over 18s, boozy, after dinner dessert to share with your mates. You can use plain flour but I prefer the dense and more nutritious result you get with wholemeal or spelt flour. I serve this warm with home-made whisky ice-cream and double cream because I am ridiculous and don’t know when enough is enough.
Wholemeal Apple and Rum Cake
60ml dark rum
120g mixed raisin, sultana and currants
- Place raisins, sultanas and currants in a bowl with the rum and leave to soak for at least 3 hours.
- When ready to prepare your cake preheat oven to 160C and line a 26cm round spring form tin with baking paper.
2 cups whole meal flour or spelt flour
1 ½ tsp. bicarbonate of soda
½ tsp. salt
2 tsp. mixed spice
- Place flour, bicarb, salt and mixed spice into a large bowl and mix together with a whisk.
1 cup caster sugar or brown sugar
½ cup raw sugar
1 cup light olive oil or rice bran oil
2 tsp. vanilla extract
- Using electric beaters, beat the oil, sugars and vanilla essence together until thick and creamy. Add the eggs one at a time, beating well after each one is added.
- Use a spoon to stir the flour mixture into the oil and sugar mixture until combined. This will be a very thick batter.
3 large Granny smith apples, peeled, cored and diced 1.5cm
100g toasted Tasmanian walnuts, coarsely chopped
2 tbsp. Demerara sugar
- Stir in the fruits and walnuts then place in the prepared tin and flatten the surface before sprinkling with Demerara sugar
- Bake for 1 ¼ hrs to 1 ½ hrs until a skewer inserted into the middle comes out clean.
- Allow to cool in the tin for 5 minutes then remove from the tin and serve warm.
Kate Flower is a mother of three first and avid foodie second. Twenty years in the food and wine industry, most recently as a food writer and restaurant critic, have quite literally fed her excitement at discovering great produce and products.
Travel has also played an important part in shaping Kate’s palate and interest in food and wine.
Now Kate and her husband Jamie have chosen to move their young family from sunny Perth to chilly Tasmania in search of further adventures, great food, healthy living and a glass of pinot or two.
Your can read about the adventures of Kate and her family at her blog – Our Tasmanian Sea Change.
Photo credit on index page: Spirit of Tasmania | Tourism Tasmania | Rick Eaves