SATELLITE OF LOVE

Since moving to Tasmania nearly two years ago, I’ve rekindled my love for the seasons. This is one place in Australia that has four very distinct seasons that influence what we cook, pick, dive for, and how we dine. And each brings something unique and special to the table.

I’ve learnt, for instance, that spring is the time for wild garlic and herbs, summer for preserving the season’s bounty, autumn for wild mushrooms, apples and pepperberries, and winter for seafood, and indoor pursuits such as cheesemaking and curing meat.

It may seem odd to cook so much with seafood during winter, but really, this is when much of it is at its peak. The icy ocean down here brings a sweetness to it that rivals my memories of Scottish langoustines and Normandy scallops when I worked in London.

In Tasmania, winter is all about cooking and keeping warm near a woodfire. My favourite way to spend a Sunday afternoon is in front of a fire with a bottle of wine and some friends, slowly grilling whatever the day has given us.

I feel about Satellite Island the way I feel about few places: it’s somewhere that always lives up to its promise no matter how high the expectations. Somewhere you can build a fire on a rock shelf then jump off the end of the jetty and resurface with abalone, sea urchins, and innumerable angasi and Pacific oysters.

It’s a beautiful place to share with friends. It’s pretty special, after all, to be able to host a lunch made from