The feeling of having a private island all to yourself is something hard to put into words. Think barefoot luxury, crystal blue bays and a glass of bubbly in hand. Oh and not to forget, your very own private chopper – a true superstar moment that I think back to with awe.
“It’s a pretty special place” our pilot Jack smiled as we zipped over the sparkling Bass Strait that balmy November day. Words I later echoed to my friends and family when I returned home from Swan Island – a pocket of paradise just a stone’s throw away.
As part of a new epicurean collaboration with Tassie’s iconic Peppers Silo Hotel, Clover Hill Winery and Unique Charters my partner and I were given the chance to not only soak up the beauty of this hidden gem but revel in a weekend of pure luxury.
On a recent afternoon we hit the road, making the trip from Hobart to Launceston on the Midland Highway as the sun set on the horizon. As part of the package we were set up in a Premier Suite at Peppers Silo Hotel for two nights – a gorgeous room boasting a private balcony with sweeping views of the meandering Tamar River that glowed as golden hour struck. After sinking into a deep bath full of bubbles that evening I admired the industrial elegance of the suite that was once a part of four large silos contained with grain in the 1960s. Now stood a striking nine-storey hotel, the landmark site transformed only three years ago.
To kickstart a weekend that would cement itself as a feast for the senses we indulged in a complimentary breakfast at the hotel’s Grain of the Silos. The restaurant lived up to its paddock-toplate philosophy and unintentionally sticking to the island time theme, we returned for dinner and ordered a Flinders Island lamb rump and King Island scotch fillet. Paired with tempura battered zucchini flowers stuffed with home-made ricotta, it was a match made in heaven.
The following morning we had the chance to meet the man behind it all – head chef Mika Chae. He’d been hard at work organising our next five star course that would accompany us on our journey to Swan Island – a mouth-watering hamper curated by acclaimed chef Massimo Mele. Packed to the brim with a three-cheese platter, fresh seafood and sweet treats – the picnic was decadence at its best.
Standing in the hotel lobby it was here that we also met with our friendly host Maddison and chopper pilot Jack.
The pair would accompany us on our getaway and most importantly Jack would be our designated driver to our first pitstop – a wine making masterclass at Clover Hill.
The vineyard was only a 15-minute hop away and the venture by helicopter added a glamorous touch to the journey. From above we were given a more intimate look at the land, taking in the dramatic landscapes of North East Tasmania before swooping down to a patch of grass at the entrance of the cellar door. We were greeted by the vineyard’s manager Ian White – a cheerful man with a wealth of knowledge about the fine art of making an exceptional glass of bubbly.
For the next hour we tried our own hand at the process, Ian sharing with us the secrets of recreating Clover Hill’s divine Tasmanian Cuvee NV and Cuvee Rose NV. Although my partner and I wouldn’t call ourselves big wine drinkers, the experience converted us and we walked away with our own bottle to enjoy with lunch.
As soon as we knew it we were back in the air and my private island dream was soon a reality. The weather put on a show for us and we spent the flight wide-eyed as Jack pointed out jaw-dropping spectacles below with a twinkle of excitement in his eyes. “I wouldn’t move back” the young pilot said about his move from Queensland to Tasmania earlier this year. And from the air it’s easy to see why.
The remarkable mountain ranges, the rolling Barnbougle Dunes and the marbled blue swirls of the Bass Strait revealed a mesmerising canvas of our home state. With the granite formations of Flinders Island in the distance we zoomed over the open sea and dropped down on Swan Island, before rushing to the beach to sink our toes into the sand. As Maddison prepared our picnic Jack gave us a tour of the nature reserve’s homestead and convict ruins, giving us an insight into the rich history of the island that is home to the oldest lighthouse under Federal control. After a wander in the warm sunshine we sat back and relaxed by the shore taking in our Cast Away experience without the hardship.
The weekend away was as romantic and instagrammable as it could get and as our state opens back up I won’t be surprised to see lovers from the mainland taking advantage of the adventure to mark an occasion or make their own special memories in paradise.
The author was a guest of Peppers Silo Hotel, Clover Hill and Unique Charters.
MAKE A NOTE
- The Swan Island Epicurean package costs $5490 per couple and includes two nights accommodation in a Silo’s Premier Suite, breakfast daily, chopper experience and the Clover Hill dosage masterclass
- Grain of the Silos restaurant serves breakfast lunch and dinner, it’s menu boasting produce from Tasmanian suppliers
- On your spare day explore the Cataract Gorge, visit the Harvest Market or enjoy an afternoon wine at Havilah
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