We last visited Meadstone Falls in 2016 when we were researching content for a blog about skinny dipping in our region. So after unusually good rainfall this summer, we thought it would be interesting to revisit this waterfall. The deep upstream rock pools make this an inviting destination on a hot summer’s day!
Getting to Meadstone Falls
From Branxholm we drove via Legerwood, Ringarooma and Mathinna to Fingal. At Fingal we turned left towards St Mary’s onto the Esk Highway. The first right-hand turn-off the highway is Valley Road. You will see a sign indicating the Mount Puzzler Forest Reserve and stating that there is no through road. Although the unsealed Valley Road appears in good condition, you will need a sturdy 4WD to complete the drive to the Meadstone Falls.
We continued driving up the hill on the well-formed road till we reached an intersection. Here we turned right as indicated by a small sign – Falls. Continuing on, was another left-hand turn, as we started driving downhill. The final turn-off was well sign posted – Meadstone Falls (Road closed).
Road to Meadstone Falls Closed
When we drove to Meadstone Falls in 2016, the road had been excavated to prevent vehicle access – see the photo above. But our trusty short-wheel-base Feroza got across!
On this recent trip (2021) however, we found the road had been graded and the excavated road hazard filled in. I imagine this was to ensure access for emergency vehicles. Last year this region was endangered by bush fires.
So, on we drove – feeling confident! Till we reached the old bridge. I remembered this had been dodgy last time. But now the bridge had completely collapsed.
Collapsed Bridge
Rough Road
After the bridge obstacle, the road becomes very rough. It really is 4WD only after this point.
Meadstone Falls Walking Track
After the river-crossing it is only about 2.5 km to the Mount Puzzler Reserve camp site and the start of the walking track.
The track is easy to follow. Although rarely accessed, in recent years some hikers have placed rock cairns and tapes (now faded) which make the track easy to find. The walk to the Meadstone Falls is nearly one-hour (one way) and the walk down to the river is about a further 30 minutes.
Walk to the Falls
The walk through dry sclerophyll forest is a pleasant walk. The river bed drops away till the amazing dolerite ravine and waterfall are revealed. There is a final short steep track down to the look out platform.
The lookout over Meadstone Falls is not being maintained. So we do not recommend you walk out onto the platform! It’s a long way down… This year there was more water in the St Paul’s River. (If you want to see what the waterfall looks like after a dumping of rain, then take a look at this image.
The Rock Pools above the Falls
The scramble down to the river is well worth the extra effort. But be careful, because the little-used track can be covered with dry leaves and is slippery. There is a rock scramble across the river too, if you want to enjoy the best-ever rock pool! (Take a look at our skinny dipping photos from 2016).
On this occasion we didn’t swim! Although the slight breeze and cool temperature was ideal for walking, it was far too cold for swimming! It was very peaceful gazing into the water watching the small fish and other aquatic life darting around.
Apparently you can scramble further down the river to the top of the waterfall. We haven’t attempted this. I imagine the river would have to be really dry to make this extra exploration feasible!
If you are interested in learning about other walks in Tasmania, or staying with us at Tin Dragon Trail Cottages, you might enjoy reading our Blog. Of course, you may like to subscribe so you can receive our latest published articles, too!
So I had a modest crop of tomatillos in my hothouse and decided to cook a dessert. This tomatillo tart was surprisingly tasty and easy to cook. I think you will enjoy it too! Of course the most difficult part was growing the tomatillos.
About Tomatillos
I purchased the seeds for these amazing plants from the family-run Southern Harvest Seeds based in the foothills of Mount Wellington in Southern Tasmania. Although their web page states the heirloom variety, Tomatillo ‘De Milpa’ (Physalis ixocarpa) is the best tasting, I didn’t buy them because the seed was sold out. (I note that over six months later these seeds are still unavailable). I purchased a packet of Tomatillo ‘Verde Puebla’ (Physalis ixocarpa). According to the web site the fruit has a tangy lemon flavour and I would also add that the fruits are wonderfully crunchy!
I planted the seeds at the beginning of September, then grew the young seedlings in my hothouse. Initially I staked the plants, but the plants soon started to spread. So next time I won’t use the stakes. My plants looked very healthy at first. Then they were attacked by aphids and after I removed the aphids, the leaves started yellowing. You can see the leaf damage in the photo.
Despite the plants looking sickly, they flowered profusely and there was a good rate of fruiting. I grew six plants and the bees did great work at pollination! The fruit became plump, some husks split and some fruit fell to the ground. In the end I picked a few kilos of fruit!
Cooking the Tomatillo Tart
This recipe was adapted from Margarita’s Tartela de Tomatillo recipe.
You will notice when you remove the husks that the tomatillos are sticky. Apparently this stick layer tastes bitter, so you will need to wash the fruit in warm water before you eat them.
Ingredients for tomatillo tart
- Baked biscuit pastry – see my gooseberry tart recipe
- 1/3 Cup tapioca flour
- 1/3 Cup water
- 500 g Tomatillos (husked, washed and cut in pieces)
- 1 Cup caster sugar (this is very sweet – you may like to use less sugar)
- 2 Teaspoons of fresh orange zest
- Up to 1 cup of toasted pecan nuts
Tapioca
I couldn’t buy tapioca flour in the small supermarket nearby, so I used some tapioca seed I had had on my pantry shelf for years. (The flour would have made a much better texture!)
Tapioca starch is extracted from Cassava roots. This starch is used widely in Asian cuisine as a gluten-free thickener for sauces and gravies. I have now discovered that one of the Woolworths stores in Launceston stocks it. Next time I am in Launceston!
Method for cooking tomatillo tart
You can use a saucepan to mix the cut fruit, sugar and orange zest together and a non-stick fry pan to toast the pecan nuts. Mix the tapioca and water together in a small bowl.
Using gentle heat, start cooking the fruit mix in the saucepan. The sugar will dissolve. When the mix looks watery, you can mix in the hydrated tapioca. You must keep stirring, till you see the starch turn clear. The mixture will become like a jelly! This is when you add in the toasted pecans.
Put it together: Pour the slightly thickened and cooled fruit mixture into the cooled tart shell. Then place the tart in the fridge. The tart should set after a few hours.
Serve the tart with some yummy thick custard or thickened cream (or both)!
Learn More about Tin Dragon Cottages
If you wish to learn more about our tourist accommodation in North East Tasmania, please explore our Tin Dragon Cottages web site. We look forward to hosting your next stay in Tasmania!