Evergreen Explorer Magazine

An icon of Australia's southernmost state, the Tassie Devil is a highlight on Evergreen's tours to the 'Apple Isle'. Before you meet these cheeky creatures and exchange glances, here are five things you may not have known. 1. DEVILishly naughty Tasmanian Devils are known for their short courting and long 'lovin'. There are recorded cases where a couple mated for eight days! However, the exhausted male still needs to keep a close eye on his new found, short term love. Females have a tendency to hedge their breeding bets by sneaking out to find other suitors. 2. VauDEVILle The Tasmanian Devil became an overnight sensation in 1957 with the creation of Taz, the loud and hyperactive Looney Tunes character. Warner Bros., eventually trademarked and registered the name "Tasmanian Devil" and it is today, heavily monitored for infringements. 3. DEVILkins with a bite Registering one of the strongest bites per mass of any land predator, their jaws can open up to 80 degrees and can easily chew through thick metal wire. The teeth and jaws are similar to those of hyenas. Tasmanian Devils are also known to steal shoes, giving a new meaning to 'shoe fetish'. 4. DareDEVIL marsupial There are twenty known physical postures and eleven different vocal sounds identified to establish dominance in the Tasmanian Devil's social world. They can also stand on their hind legs and with their longer front legs, push their opponent's shoulders and head like a sumo wrestler. Although most scars around the head and body are obtained during territorial fights, many are also obtained during breeding fights from both male and female sweethearts. 5. DEVILed tail As the largest surviving carnivorous marsupial, the Tasmanian Devil can eat up to 40% of its body weight in 30 minutes and stores body fat in its tail. A fat tail is a happy Devil. Eating is a social event and groups can be heard feasting with reckless abandon over carcasses several kilometres away. Empanadas first appeared in Portugal during the establishment of trade routes to India and are thought to be derived from the Indian Samosa. Today's Argentinean empanadas are often served during parties and festivals. INGREDIENTS For the pastry • 1 kg flour • 200 g butter, melted • 1 egg • Water For the filling • 1 kg of beef rump steak • 3 green onions/scallions, finely chopped and separated • 2 onions • 1 tsp paprika • 1 tsp cumin • 1 tsp ground pepper • 4 hardboiled eggs • Salt and pepper PREPARATION Pastry 1. Mix flour with a pinch of salt in a large bowl. Make a well in the centre and add melted butter and egg yolk. 2. Stir dough and gradually add water as necessary until mixture is incorporated. Allow to rest for about half an hour. 3. Divide dough into small rolls and stretch them to form 13 to 15 discs. Filling 4. Cut the meat into small cubes. Place the meat in a large bowl and fill with boiling water until meat is just submerged. Leave for a few minutes until meat starts to whiten, then drain water. Season with salt and pepper. 5. In a sauté pan over medium to high heat, add a teaspoon of butter, onions and the white part of the scallions. Add meat, paprika, cumin, salt and pepper and a splash of water. Saute for two minutes and remove from heat. 6. Leave to cool completely. Mix in chopped hard boiled eggs and green part of scallions. Refrigerate mixture for about half an hour. 7. Preheat oven to 200C. Fill prepared discs with meat, fold over and press edges together. Makes approximately 13 and 15 dumplings. 8. Bake for 15 minutes in preheated oven. Serve immediately. Make your own Empanadas FUN FACTS Explorer Magazine | 8

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