A hearty autumn stew for your Freycinet Peninsula adventure
A few days ago, we welcomed autumn in Tassie. Although this season doesn’t have a direct translation in the Palawa Kani language, its arrival is unmistakable—the crisp air, golden-hued landscapes, and the bountiful harvest of fresh, local produce.
The start of this beautiful season brings a harvest of delicious root vegetables, like sweet pumpkins, earthy carrots, creamy potatoes, and fragrant herbs like rosemary and thyme.
Is your mouth already watering? These seasonal ingredients come together in a nourishing meal that you can easily prepare in your kitchen pod when you visit us. Picture yourself cooking while immersed in nature, next to Pelican Bay.
Gather around the fire, share stories, and savor local Tassie flavors.
Cooking tasty food while outdoors is an experience in itself.
Arrange your kindling and logs at your fire pit, allowing the fire to build. This recipe isn’t just about food—it’s about connection: to Freycinet Peninsula, to the season, and to tradition. This is your moment to slow down and appreciate the simple joys of good food and good company while the sun sets.
Get your ingredients ready, either from local shops, roadside stalls or markets:
1 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
2 carrots, chopped
2 potatoes, cubed
1 small pumpkin, peeled and diced
200g Tasmanian lamb, beef or wallaby, or substitute with mushrooms.
Crushed tomatoes
3 cups of vegetable or beef stock
Thyme
Rosemary
Parsley for garnish
Cheese (our favourite is from King Island dairy)
Prepare:
Heat the olive oil in your cast iron pot—you will find one perfect for two at your kitchen pod—over medium heat. Add the onion and garlic.
If using lamb, beef or wallaby, add it to the pot and brown on all sides.
Stir in the carrots, potatoes, pumpkin, cooking for a few minutes to enhance their natural sweetness. Enjoy the delicious aroma of your meal!
Add the crushed tomatoes and stock, two cups of water, then the thyme, rosemary, salt, and pepper.
Bring the stew to a gentle simmer. Cover and let cook for about 45 minutes, stirring occasionally, until the vegetables are tender and the flavours meld together.
Taste (you can dip a bit of bread in your pot) and adjust seasoning as needed.
Serve hot, garnished with fresh parsley, alongside crusty sourdough bread.
Sit around the fire pit, take a moment to enjoy the sun setting alongside Pelican Bay while your meal cools a bit, add another log to your fire pit and enjoy!
Tassie is also well known for its windy and riany afternoons. If you visit us during one of thoise weather crazy days, make sure you organise an indoor meal, ligth your wood burner, and stay cozy inside!
We can not wait to welcome you at Numie!
Local flavours around the fire pit.