A Trip to Port Arthur Historic Site

Just arrived home from a trip to the Tasman Peninsula. I had been invited to give a talk at Port Arthur Historic Site about Colonial Era Cooking, with reference also to the penal settlement at Port Arthur.

I worked here as a guide one summer, while at the same time researching this topic.

Sultry weather yesterday turned to a clear skies and brilliant sunshine bathing the site this morning. Vey difficult to describe how beautiful it was looking out from my accommodation.

Went for a walk on site – many changes have taken place. The parade ground in front of the Penitentiary has been reinstated, and the water fountain moved back to its rightful place. There’s great things happening with the Visitors Centre also.

Inside the Penitentiary has seen some changes too.


A walk up the avenue to the church – amazing – the bells were even ringing.

There are photos here of some of the highlights – spring bulbs at the Parsonage,

looking out over the grass to the Junior Medical Officers House (JMOs).

When you walk across here at some times of the year, swallows duck and weave in the air around you, just lovely.

The there’s the JMOs house itself, a personal favourite.

It occurred to me that 5 member of our family worked at the Site while we lived down on the Peninsula.

Time to head home – stopped briefly at the jetty at the Blowhole Eaglehawk Neck.

Collected ingredients en route to home – between the vast amounts of fresh produce and bottles of jam jars, my poor little car was literally filled to the roof. There’s experimenting to do and also a cooking class here on Saturday so everything is at hand to do so. Can’t wait to get back to the stove….

One thought on “A Trip to Port Arthur Historic Site

  1. jan2132 says:

    Have you read “Eat Your History”by Jacqui Newling? Originating from Vaucluse House research in Sydney, it is a mixture of history, recipes,pictures, social comment and more. Available at book shops online for about $45. I did not know that the practice of boiling the life out of green vegetables dates from early 20th century. Earlier cooks were both kinder to them and more creative in their treatment. He


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