Autumn announces itself in many ways, such as fresh, temperate weather and shorter days, but perhaps most telling is how its landscapes shift from green to blazing reds.

In Tasmania’s alpine highlands, locals have a name for this transformation – the turning of the fagus.

Between late April and May, Tasmania’s only native cool-climate deciduous tree – the fagus, or deciduous beech – transforms the highland landscapes of Cradle Mountain-Lake St Clair and Mount Field National Parks into a tapestry of gold and amber.

These hardy, ancient trees form part of one of Tasmania’s oldest ecosystems, alongside other flora and fauna such as pencil pines.

Situated south of the Australian mainland, Tasmania experiences autumn from March to May, with average temperatures hovering between 9 and 17 deg C. 

With nearly a quarter of the island dedicated to agriculture, Tasmania offers a diverse range of seasonal autumn produce, from kale and rhubarb to apples and plums. These products can be found at farmers’ markets, local restaurants and vineyards across the state. 

In the capital city of Hobart, Salamanca Market – open every Saturday from 8.30am to 3pm – features fresh produce from local growers, handmade products and food and beverages from more than 300 stalls.