Tastetravel

We took the opportunity to go up to the magnificent Blue Tier reserve today (Sunday) with local photographer and historian Garry Richardson and his wife Mary. What wonderful guides we had and if it was not for the Bay of Fires Celebration we attended on Saturday it may not have come about. Garry and John were chatting about the Blue Tier and next thing a time was set for us to set off in the morning.

There are several walks, and we have done two of them but when Garry discovered we had not been on the Mt Michael circuit he said we needed to see it.  Garry worked for 39 years in Forestry in Tasmania so he knows this area better than most.

The 3 Notch Track is 10k one way, wow that is 20k return, not sure I will ever be able to manage that.

Sometimes when the track is rough you have your eyes on the ground too much simply watching your feet for safety and when you stop for a moment and happen to look up you might be lucky enough to be greeted by a great sight. The fungal growth is a case of nature imitating art – I instantly thought of the visual artist Patricia Piccinini and wondered what she would make of it, her many sculptures are inspired by nature as well as her imagination.

Most of the track was easy but there were a few places right up the top, on our descent that required us to do the ‘bum shuffle’ –  sitting on the boulders and sliding down to the next boulder.

Sensational views are our reward.

No fog nor wind today.

The former tin mining industry was still in evidence. In addition to tin mining the Blue Tier area also has a history in forestry operation. From 1945 to 1952 two sawmills were in operation, a Nichols owned myrtle mill and celery top pine run by a French family. The distance, the remoteness of the location must have made for a hard life for the Sawmillers.

Some areas that see the light of day are very dry. We passed ancient rain forests and then out into the light clambered over this caked

Finally I saw some Tasmanian Pepperberry trees in the natural habitat. I learned something new today, even the leaves can be used as you might use bay leaves, so a few went into John’s backpack. The leaves contain a hot tasting compound. I will try them in a stir fry first as I might use curry leaves.

Once we climbed to the summit, over 800 metres we had totally unobstructed views in all directions of mountains and the sea. We felt we could see all of Tasmania at once.

A granite boulder shaped like a lounge begged for a photo.

For further information visit the Forestry Tas website.