The {Instagram} Week That Was…

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On Instagram?

Head over and follow along! @snappystreet

You can also post a little picture up on my Snappystreet Facebook  page and show me something fun you got up to over your own weekend!

Also, you can follow along if you have Instagram and upload your photos there, and use the #snappyweekend so I can admire all of your pictures there too!

Or even over on Twitter, again using the same #snappyweekend

The {Instagram} Week That Was…

Instagram Lately April 2015

It’s been awhile since I’ve posted up any of my Instagram photographs, so apologies for the visual overload! A lot has been happening this year, and this is just a glimpse in to my life through my favourite social media tool. Please pop over, I’d love to follow along with your feed too – I can get lost on Instagram for hours!

On Instagram?

Head over and follow along! @snappystreet

You can also post a little picture up on my Snappystreet Facebook  page and show me something fun you got up to over your own weekend!

Also, you can follow along if you have Instagram and upload your photos there, and use the #snappyweekend so I can admire all of your pictures there too!

Or even over on Twitter, again using the same #snappyweekend

The Apple Shed, Tasmania

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A visit to the apple isle is not complete without a stop at The Apple Shed, home of Willie Smith’s Apple Cider and Apple Museum.

Situated on 115 acres, the farm is 35 mins South of Hobart in the Huon Valley, a once thriving apple growing region that exported apples all over the globe and earned Tasmania the moniker of ‘The Apple Isle’.

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Located in the rustic surrounds of an original apple shed built in 1942, you can learn about the Huon’s fascinating apple heritage told through the eyes of Willie Smith.

Willie came to the Huon Valley, Tasmania in the 1800’s and planted the first tree for the orchard that we pick from today in 1888. Descended from convicts (both his parents arrived in Australia free of charge), he was passionate about farming and knew that it took great quality inputs to create the best possible outputs. He saw the great soil, the bountiful supply of fresh water and the clean air that the Huon Valley offered and he knew this was the place for him.

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Australia’s 1st organic Cidery from the Huon Valley, where William Smith first planted his orchard in 1888. Four generations of Smith family experience goes into producing the very best tasting apples, hand-picked for this cider.

Produced on the farm and crafted and matured in French oak to deliver a truly distinctive farmhouse style, full of character and flavour in the traditional method.

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A range of delicious ciders is available at cellar door and the café serves a simple menu of the finest regional products.

A small providore will enable local producers an outlet in the Huon Valley where they can showcase their products and produce to visitors to the State.

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The valley collects on average 700mm of rain each year which passes through some of the cleanest air in the world, originating in Antarctica. When required, additional water is available to our orchard, from the plentiful Mountain River flowing from the Sleeping Beauty mountain range.

The air in Grim in Tasmania has been measured and is officially recognised as the cleanest air in the world. The air, originates from the same location and travels over one of the largest expanses of virgin forest wilderness in Australia before reaching the valley.

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How They Make It:

It all starts with the cleanest air, the best soil and the purest water on earth. Inspired by the traditional French farmhouse style, using 100% organic apples and all natural ingredients. The process is unique in Australia, and have deconstructed the French cider making methodology to deliver a completely different cider drinking experience.

Step 1: handpick all the apples – treat them with the care they deserve!

Step 2: press the apples for their juice.

Step 3: ferment the juice in a stainless steel vat using two types of white wine yeast from France.

Step 4: secondary ferment to round out the cider and give it more body.

Step 5: age the cider in French Oak vats for up to 6 months to add complexity.

Step 6: finish by blending together all of the different parts, allowing it to settle in maturation tanks for up to two months to create the perfect cider with a lovely rounded mouth feel.

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THE APPLE SHED

2064 Huon Highway, Grove, Tas, 7109

Open from 10am daily

Ph: (03) 6266 4345

appleshed@williesmiths.com.au

The Apple Shed on Urbanspoon

Port Arthur, Tasmania

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Port Arthur is a small town and former convict settlement on the Tasman Peninsula, in Tasmania, Australia. Port Arthur is one of Australia’s most significant heritage areas and an open-air museum.

The site forms part of the Australian Convict Sites, a World Heritage property consisting of eleven remnant penal sites originally built within the British Empire during the 18th and 19th centuries on fertile Australian coastal strips. Port Arthur is officially Tasmania’s top tourist attraction. It is located approximately 60 kilometres south east of the state capital, Hobart. The scenic drive from Hobart, via the Tasman Highway to Sorell and the Arthur Highway to Port Arthur, takes around 90 minutes and covers approximately 96 kilometres. Transport from Hobart to the site is also available via bus or ferry, and various companies offer day tours from Hobart.

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Port Arthur was named after George Arthur, the Lieutenant Governor of Van Diemen’s Land. The settlement started as atimber station in 1830, but it is best known for being a penal colony.

From 1833, until 1853, it was the destination for the hardest of convicted British criminals, those who were secondary offenders having re-offended after their arrival in Australia. Rebellious personalities from other convict stations were also sent here, a quite undesirable punishment. In addition Port Arthur had some of the strictest security measures of the British penal system.

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The peninsula on which Port Arthur is located is a naturally secure site by being surrounded by water (rumoured by the administration to be shark-infested). The 30m wide isthmus of Eaglehawk Neck that was the only connection to the mainland was fenced and guarded by soldiers, man traps and half-starved dogs.

Contact between visiting seamen and prisoners was barred. Ships had to check in their sails and oars upon landing to prevent any escapes. However, many attempts were made, and some were successful. Boats were seized and rowed or sailed long distances to freedom.

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Port Arthur was also the destination for juvenile convicts, receiving many boys, some as young as nine. The boys were separated from the main convict population and kept on Point Puer, the British Empire’s second boys’ prison. Like the adults, the boys were used in hard labour such as stone cutting and construction. One of the buildings constructed was one of Australia’s first non-denominational churches, built in a gothic style. Attendance of the weekly Sunday service was compulsory for the prison population. Critics of the new system noted that this and other measures seemed to have negligible impact on reformation.

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Since 1987, the site has been managed by the Port Arthur Historic Site Management Authority, with conservation works funded by the Tasmanian Government and the admission fees paid by visitors. Volunteer groups have been working at the building sites of Point Puer to help researchers gain a better understanding of the history of the boys’ prison.

To this day, Port Arthur is one of Australia’s best known historical sites, receiving over 250,000 visitors each year.The government puts significant money in the upkeep of site.

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Visitors can either survey the site for themselves, or participate in guided tours of the Site, a harbour cruise, tours to the Isle of the Dead and Point Puer and evening Historic Ghost Tours. There is also a museum, containing written records, tools, clothing and other curiosities from convict times, a Convict Gallery with displays of the various trades and work undertaken by convicts, and a research room where visitors can check up on any convict ancestors. Visitor facilities include two cafes, a bistro that operates each evening, gift shop, and other facilities.

Have you ever visited Port Arthur?

Birthday!

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Well, hasn’t that gone quickly?!

A huge thank you to everyone who has ever stopped by, left a comment and taken the time to follow along on this amazing journey. I enjoy every moment I spend photographing and blogging here at Snappystreet, and have certainly learnt a lot along the way!

So again, thank you from the bottom of my heart, I really appreciate all you do for me!

Here’s to the next chapter in the Snappystreet adventure!

Jackman & McRoss, Hobart

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 A Hobart institution is a beautiful bakery named Jackman & McRoss. If it is made in an oven, chances are you will find it here! From custard tarts, lamingtons, cakes, danishes, breads, pies, quiches, croissants Jackman and Ross know how to keep the customers happy.

With 3 locations around Hobart in Battery Point, Victoria St and New Town be sure to head in and enjoy all the baked goods on offer. I was honestly so overwhelmed with the amazing choice on offer! Just look at that window display, how can one choose just a single item!?

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We finally after much deliberation settled on the lemon and passionfruit tart with English Breakfast Tea, and a chocolate croissant with skim flat white. What a way to start the day! Both were baked to perfection, so light and fluffy and melted in our mouths.

The front counter was always buzzing with takeaway coffees and treats as well, so if you didn’t feel like dining in, you could always stop off and grab some treats for the day ahead. Make sure you pop in to Jackman & McRoss when visiting Hobart!

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Jackman & McRoss

57-59 Hampden Rd, Battery Point

Daily 7.30am-6pm

Jackman & McRoss Bakeries on Urbanspoon

Mount Wellington, Hobart

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A trip to Hobart isn’t complete without a visit to Mount Wellington. Situated 22kms from the city centre, you can travel the sealed yet narrow road to the summit of this amazing mountain. It rises to 1,271 metres (4,170 ft) over the city and is like experiencing another world once arrival to the summit.

It is frequently snow-covered, sometimes even in summer, and the lower slopes are thickly forested, but criss-crossed by many walking tracks and a few fire trails. An enclosed lookout near the summit provides spectacular views of the city below and to the east, the Derwent estuary, and also glimpses of the World Heritage Area nearly 100 kilometres to the west.

From Hobart, the most distinctive feature of Mount Wellington is the cliff of dolerite columns known as the Organ Pipes. It has spectacular views and is one of Hobart’s biggest tourist destinations.

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The mountain significantly influences Hobart’s weather, and intending visitors to the summit are advised to dress warmly against the often icy winds at the summit, which have been recorded at sustained speeds of over 157 km/h (97 mph), with rare gusts of up to 200 km/h (124 mph).

In the winter it often snows and the mountain is often snowcapped. Lighter snowfalls in spring, summer and autumn are also common. A day on the summit can consist of clear sunny skies, then rain, then snow, then icy winds and then clear again. The day we visited, the city was blanketed in clouds, but above us was clear blue skies. It was quite an interesting to drive up Pinnacle Road through the clouds, to appear at the top of the summit to a cloudless sky and be looking down on to the clouds below.

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The landscape on top of Mount Wellington is incredible, and the rock formations are beautiful. It was certainly worth the trip up the mountain, and be sure to take in some of the walks while you’re visiting. Warm clothing is a must, as are comfortable shoes and water. If you have time when staying in Hobart, be sure to take a trip to Mount Wellington.

Have you visited?

What is the highest mountain peak you have visited?