Nestled in a bush block, the property essentially has its own ecosystem, which includes a forest, wetlands and aquaponics system.

41° South Tasmania’s brand has been built around being clean and sustainable, with a high quality product.

The Sunday Examiner was invited to experience the farm’s first event – a Good Friday lunch of fresh salmon, straight off the hot smoker.

A group of a few dozen people, from Deloraine and the surrounding area, as well as from as far South as Hobart and even interstate, arrived at the little haven at 11.30am.

The lunch event began with a tour of the property – to the wetlands, the water mill, through the forest to Montana Falls Cascades, and then to the fish tanks.

Ziggy and Angelika Pyka bought the 36-acre property in 2000. Since then, it has been converted into an Atlantic salmon farm, where they also grow ginseng.

Ziggy explained to the tour group how the block was converted into what it is today.

“What we have here is a natural bio-filter with these wetlands,” he said.

The aquaponics use a gravity-fed system to take water from Western Creek to feed the farm’s 20 man-made fish tanks.

The system uses the waste from the fish to fertilise plants grown in the water hydroponically. The plants, in turn, purify the water.

The farm was originally carved out of willow and gorse-infested scrub back in the late 1990s. 

“And we created these wetlands,” Ziggy said.

“We have about one-hectare of wetlands now, where the grasses absorb the nutrients.

“It takes about two to three days for the water to go through and back into the river.”

As the group meandered around the property and the forest on Good Friday, we eventually came to the “centrepiece” of the operation – the waterfall.

The five-metre cascade was what sold the property to Ziggy back in 2000.

“Mum and dad started what we have here by buying the land,” Ben Pyka said.

He and his sister Charlotte Dilger now co-own 41° South Tasmania with their father Ziggy.

“In 2005, we started the current set up – we physically built everything you see here,” Ben said.

After visiting the waterfall, the tour group gathered around one of the open fish tanks to watch Ziggy feed the salmon.

The few dozen guests were then led to a large marquee where three long tables were set.

The meal involved sharing a banquet of fresh and local food – a large fish fresh off the smoker between five, bread, salmon pate, a special spice mix and salads, along with local wine. That was followed by a decadent dessert share plate of shortbread, brownies, meringues and Easter chocolate.

An addition to the feast was a take-home jar of the farm’s spice mix, which included dried ginseng, sourced from the property.

“We are hoping to have an event every few months or so,” Charlotte said.

“The next plan is a Winterfest, with bonfires, salmon fresh from the smoker, some other warming foods and maybe some mulled wine.

“The tent will eventually go and we will build a barn.”

The space is now also available for venue hire for birthday parties, work functions and other celebrations.

However, the focus is on day time hire at the moment, so it’s not suitable for weddings.

There is also a small licensed café onsite where visitors can enjoy a variety of light lunches including salmon sandwiches, salmon platters and salmon burgers.

There are about five workers on the farm now, which welcomes about 25,000 tourists a year.

“There is always something to see here as changing seasons bring different birds and gives them a place to feed, breed, nest and rest,” Ziggy said.

As well as the newly introduced events at the farm, tourists and guests can take a self-guided tour of the freshwater salmon ponds and ginseng display.

They can also walk along the boardwalk through the wetlands and the forest to Ziggy’s favourite spot – the waterfall.