Forty South Tasmania - Issue 90

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Tasmania is a natural breeding ground for bird stories as we have shown in the recent past with features by Grace Heathcote on the orange-bellied parrot (Operation orange, Issue 89), and by Bronwyn Scanlon with the story of Montgomery the Tasmanian masked owl (Issue 87). Scanlon is with us again in this issue, with a beautifully written introspective about Tasmanian birdlife and her love for it. And joining her is Henry Johnston, who brings introspection and a strong dash of Aboriginal culture to his piece about the birds, and history, of Bruny Island.

Tasmanian wine is a subject worthy of a regular column in this magazine, proving the old adage that the way to an editor’s heart is through his taste buds. I have over the past few years tried to write about wine in these pages myself, but I am delighted to announce that we now have a real wine columnist. He is James Fouché, a South African “wine and coffee snob” who is also an accomplished crime novelist. As you read this, he is in the process of migrating, with his wife and three children, to Australia. His first column is a brief history of wine in Tasmania, partly perhaps to introduce himself to the subject. Henceforth, he will be profiling Tasmanian wines, and the people who make them.

Chris Champion, Editor

Forty South Tasmania Magazine Description:

Tasmania has been described as the world's best-kept secret, but it's not our fault - we have been telling the world about Tasmania for over 20 years. Forty South Tasmania has been described as a lifestyle magazine with brains. It offers three things: interesting features about Australia's island state, good writing and stunning photography. The magazine is a household name in Tasmania, but also has many subscribers elsewhere - people who have visited this beautiful place and now read the magazine for a regular reminder of an extraordinary experience. Forty South Tasmania offers feature stories, and stunning photography, about Tasmanian places and people, tourism, history and lifestyle, and regular columns on Tasmanian food, wine, arts and culture.