Starting from Bicheno, the road leads south to Maria Island, Port Arthur and the wild coastline of the Tasman Peninsula. It is a part of Tasmania where convict history, wildlife, big landscapes and fresh seafood all come together.
From Bicheno To Maria Island
After exploring Tasmania’s East Coast, Jono’s journey continues south from Bicheno towards Maria Island.
Maria Island is one of Tasmania’s most memorable day trips. Reached by ferry from Triabunna, the island feels wild, quiet and full of history from the moment you arrive.
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Encounter Maria Island
Maria Island: Wildlife, History And A Bike Ride
Once on Maria Island, Jono hires a bike to explore the island properly.
It is a smart way to see more of the place in a single day, with open tracks, historic buildings and wildlife all part of the experience. Maria Island is famous for its wombats, and it is also home to Tasmanian devils, making it one of those rare places where the wildlife sightings can feel just as memorable as the scenery.
The island also carries a deep convict story. In 1825, Maria Island became a penal settlement, with convicts brought to the island as part of Tasmania’s early colonial punishment system. The settlement was later abandoned, with escape attempts becoming a major part of the island’s convict history.
Painted Cliffs At Low Tide
One of the highlights of Jono’s Maria Island visit is the ride to the Painted Cliffs.
The Painted Cliffs are best seen around low tide, when the lower rock platform can be accessed more safely and the sandstone patterns are on full display.
Painted Cliffs
To see the Painted Cliffs properly, plan around low tide and keep an eye on your ferry return time.
NRMA Port Arthur Holiday Park
Jono sets up at NRMA Port Arthur Holiday Park, a strong base for exploring the Tasman Peninsula.
The park gives travellers easy access to Port Arthur, the coastline and nearby natural attractions, while still offering that relaxed holiday park feel at the end of a big day.
For caravanners, it is the kind of stay that makes the region easy to explore. You can head out to natural landmarks during the day, visit the historic site, then come back to camp for a slower evening by the fire or around the pizza oven.
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NRMA Port Arthur Holiday Park
Remarkable Cave & Tessellated Pavement
From camp, Jono explores Remarkable Cave, one of the most striking natural stops near Port Arthur.
The walk down to the viewing area opens up to a sea cave shaped by the force of the Southern Ocean. It is also famous for the way the cave opening resembles the outline of Tasmania when viewed from the right angle.It is a short stop, but a memorable one, especially when the swell is moving through and you can really see the power of the coastline.
The episode also takes in the Tessellated Pavement, one of the Tasman Peninsula’s best-known geological features.
At first glance, it can look almost man-made, with the rock broken into a pattern of natural tiles. The effect comes from fractures in the rock and erosion over time, creating a pavement-like surface that has become a favourite stop for photographers and travellers.
Much of the area is made up of siltstone, adding another layer to the geological story of the Peninsula.
· THETFORD ·
Thetford 175L Refrigerator
The New Age Manta Ray Caravan is fitted with the Thetford fridge. Filled with fantastic features that make caravanning that little bit more enjoyable.
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Tom’s PIzza Dough
Wood Fired Pizza Dough
Ingredients
- 600g Flour (Tipo 00)
- 390g Room Temp Water
- 18g Sea Salt
- 3g Instant Dry Yeast
Method
- 1Dissolve yeast: Whisk your instant dry yeast directly into room-temperature water.
- 2Combine: Incorporate 90% of your flour into the water to build a loose batter, then add the salt and the rest of your flour.
- 3Knead: Work the dough vigorously for 10–15 minutes by hand or mixer until smooth and elastic
- 4Rest: Form the dough into a singular ball, place it into a covered bowl, and leave it at room temperature (ideal temperature is 21°C–23°C) for 1 hour.
- 5Divide: Cut the bulk dough into 4 equal portions weighing roughly 250g each.
- 6Shape: Tuck and roll each piece tightly against a clean work surface to form tight, smooth dough balls with closed seams at the bottom.
- 7Rise: Place your shaped balls into a lightly oiled oir tight container.
- 8Relax: Let them proof in the fridge for 3 hours. The balls will double in size and flatten out slightly.
- 9Final Proof: Take the dough balls out of the fridge 1 – 2 hours before baking.
- 10Stretch: Shape into 10-12″ pizza bases
- 11Top and Bake: Add your favourite sauce, cheese, and toppings. Bake in a preheated oven at 200°c Fan Forced (400°c Wood Fired) for 12 to 15 minutes (1 to 2 minutes Wood Fired) until the crust is golden and the cheese bubbles.
Camp Cooking Tips
- ✓Rest Your Dough – pizza dough relaxes tight gluten proteins so the dough becomes stretchy instead of snapping back into a small ball.
- ✓Room temperature: Let cold dough sit out for at least 1hour before stretching so it does not blister unevenly.
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Rooftop Air Conditioner 3.5kW
The New Age Manta Ray is equipped with a 3.5kW inverter rooftop air conditioner. Delivering powerful reverse cycle heating and cooling with WiFi control, ultra-low profile design.
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Fishing: Eaglehawk Neck With Mures Fishing
Back in Tasmania, Jono heads out from Eaglehawk Neck with Mures Fishing for one of the biggest food moments of the journey.
This is tuna country, and the crew is looking for Southern Bluefin.
FIHSING TIPS
Out on the water, Jono learns a couple of key fishing lessons. One is to watch for “birds working” – birds circling or diving can be a sign that fish are feeding below. The other is simple but important: “rushing fish loses fish”.
Jono’s First Southern Bluefin Tuna
The big moment comes when Jono lands his first Southern Bluefin tuna.
A serious catch and a memorable moment for the episode. It also sets up the next part of the story: taking the fish from the boat to the kitchen and showing how a quality tuna is handled, processed and cooked.
Processing Jono’s Bluefin Tuna
The next stage of the episode follows the tuna from catch to preparation.
There is something special about seeing a fish handled properly after the effort it takes to land it. The tuna is processed carefully, with the crew tasting it fresh straight from the frame before it heads into the kitchen.
It is a true hook-to-plate moment, and one that captures why Tasmania’s seafood reputation is so strong.
Port Arthur Historic Site
Jono also visits the Port Arthur Historic Site, one of the most important convict heritage sites in Australia.
Port Arthur was established in the 1830s as a place for secondary offenders – convicts who had reoffended after being transported. Its location on the Tasman Peninsula made it difficult to escape, with Eaglehawk Neck forming the narrow land connection in and out of the area.
Today, Port Arthur is recognised as one of Australia’s most significant historic sites. With more than 30 buildings, ruins and features across the landscape, it gives visitors a powerful look at the convict system, the people who lived through it and the harsh realities of the period.
For Jono, the visit adds real weight to the episode. Tasmania is beautiful, but places like Port Arthur remind travellers that the landscape also holds difficult and important stories.
Traveller note
From NRMA Port Arthur Holiday Park, the Port Arthur Historic Site can be reached by walking route, making it easy to leave the vehicle behind and explore at a slower pace.
What’s Up Downunder Kitchens: Mures Tasmania
For the cooking segment, What’s Up Downunder Kitchens heads to Hobart and Mures Fish Centre.
Executive Chef Stefan Schroder takes Jono’s Southern Bluefin tuna and turns it into a series of fresh, creative dishes that show off different parts of the fish.
VISIT
Mures Tasmania
TRAVELLER TIP
Mures offer a variety of dining experiences. From casual fish & chips to fine dining & fishmongers.
Tuna Sashimi With Gluten-Free Soy Mayo
Fresh tuna served simply as sashimi, paired with gluten-free soy mayo.
This is all about letting the quality of the fish speak for itself.
Tuna Belly With Fermented Green Chilli Oil
Finely prepared tuna belly served with fermented green chilli oil in a mini waffle cone.
It is a playful, flavour-packed way to use one of the richest parts of the fish.
Tuna Steaks With Char-Grilled Figs, Red Wine Beef Jus And Burnt Citrus Aioli
A more refined plate that pairs tuna steaks with char-grilled local figs, red wine beef jus and burnt citrus aioli.
It is a strong finish to the food story and a fitting end to an episode built around wild coastlines, history and some of the freshest seafood Tasmania has to offer.
Camplify Short Stay · This Season
Mornington Peninsula
📍 Point Leo – Dromana
This episode’s Camplify short stay explores the Mornington Peninsula – a taste of coastal Victoria close to home, bookended alongside the main Tassie journey.
Plan Your Own Tasmania Road Trip
This episode is a great reminder that the drive from Tasmania’s East Coast to the Tasman Peninsula is worth taking slowly.
You can build a journey around wildlife, ferry trips, coastal walks, historic sites and food experiences without rushing from one stop to the next.
Suggested itinerary
Episode 2 – Bicheno to Port Arthur
- 1Bicheno to Triabunna
Travel south from Bicheno and position yourself for the Maria Island ferry. - 2Visit Maria Island
Take the ferry to Darlington, hire a bike, look for wildlife and visit the Painted Cliffs around low tide. - 3Travel to Port Arthur
Set up at NRMA Port Arthur Holiday Park and explore nearby coastal stops. - 4Visit Tasman Peninsula and Port Arthur Historic Site
Visit Remarkable Cave, Tessellated Pavement and Port Arthur Historic Site, then return to camp for an easy evening meal.
Steph’s Traveller Notes
“This episode has a bit of everything that makes Tasmania such a strong touring destination. Jono gets wildlife on Maria Island, history at Port Arthur, wild coastline around the Tasman Peninsula and a proper seafood moment with Mures. It feels like the kind of episode that will make people want to slow their own trip down and spend more time in the region.”
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This episode follows Jono Bleakley’s Tasmania journey from Bicheno to Port Arthur, with stops including Maria Island, NRMA Port Arthur Holiday Park, Remarkable Cave, Tessellated Pavement, Eaglehawk Neck and Mures Fish Centre in Hobart.
Maria Island is reached by ferry from Triabunna to Darlington. In the episode, Jono takes the ferry across, hires a bike and explores the island’s wildlife, convict history and Painted Cliffs.
Maria Island is known for wombat sightings and Tasmanian devils, along with other native wildlife. Jono explores the island by bike as part of the episode.
Port Arthur is one of Australia’s most significant convict heritage sites. In the episode, Jono visits the Port Arthur Historic Site and explores the wider Tasman Peninsula coastline.
Jono lands his first Southern Bluefin tuna while fishing from Eaglehawk Neck with Mures Seafood. The tuna is later processed and prepared in a What’s Up Downunder Kitchens segment at Mures Fish Centre.
Jono stays at NRMA Port Arthur Holiday Park, which acts as a base for exploring Port Arthur, Remarkable Cave, Tessellated Pavement and the surrounding Tasman Peninsula.
Missed Episode One? Take a look here: Tasmania: Geelong to Bicheno
