Tasmania's deep south set to flaunt its arts and crafts

 The Huon Valley, the southernmost region in Australia, is known as a hub for quality food and drink.

But the deep south of Tasmania is also home to a plethora of talented craftspeople and artisans across a range of disciplines.

From makers of wooden rocking chairs to paintings, designer knitwear, sculptures, pottery, stained glass and hand-made one-off handbags, the Huon is dotted with innovative creatives.

 
Over 60 artists and artisans will be showcasing their work at the annual Huon Valley Studio Art Trail 2026 to run across southern Tasmania from October 23-25.

Destination Southern Tasmania CEO Alex Heroys said the Huon Valley Studio Arts Trail gives visitors the opportunity to meet artists and makers at their studios.

“This year there will be double the number of artists from last year opening their studios or gathering in artist hubs,” Heroys said.

“People come from all over Tasmania and interstate to enjoy authentic behind-the-scenes experiences, with the opportunity to see artists at work.”

The three major hubs will be located at Willie Smith's Apple Shed in Grove - where today's launch was held - at The Kiln in Ranelagh and at The Artisan’s Hand at Balfour House, Cygnet.

Heroys said the Trail is a 150 km journey of discovery through spectacular southern Tasmanian landscapes.

Convenor Kerrie Rhodes from the Artisan's Hand said this year's event would be the biggest ever.

“Travelling between studios is a chance to experience the great southern beaches, the picturesque Huon River lined with orchards, valleys and mountains," she said.

“The artist hubs are an exciting addition to this year’s trail.

“There will be several hubs featuring multiple artists and makers in the one location providing welcoming gathering points to discover artists, artwork and trail information, and help visitors plan their journey."

The Huon Valley Art Trail will be easy to navigate with the launch of a new interactive website with artists profiles, an interactive digital map, as well as the traditional printed souvenir map to accommodate all preferences of travel.

Whether you are interested in ceramic arts, weavers, spoon carvers, musical instrument makers, or jewellery, a multitude of styles will be on offer.

For details see https://www.huonvalleystudioarttrail.org.au/

Tasmanian tourism project goes up in smoke

Things can move glacially in Tasmania - and sometimes they just don’t move at all.

Take a multi-millon dollar tourism project designed to boost visitation to the Huon Valley in the far south of the state following major bushfires in February 2019.

Seven years after those fires, with not one brick laid, proponent DarkLab announced that it will cease further work on the Transformer project at Ida Bay with activities to be wound up by the end of July.

Despite receiving approvals from Huon Valley Council and Tasmania Parks and Wildlife in 2023 and 2024, an increase in projected costs, particularly in relation to visitor service structures, has rendered the project untenable.

DarkLab CEO and creative director Leigh Carmichael said: “It is with a heavy heart that we make this announcement today. We have given the project every opportunity to succeed, but after seven years’ work we have made the decision not to proceed.

“We would like to thank the far south community for their support, and we are disappointed that we have been unable to finish what we began. It’s difficult to walk away from the unrealised potential.

“We would like to thank the Huon Valley Council, the State Government, and the Federal Government who have worked patiently with us throughout this process, along with the artist and many people who have worked on the project since its inception.

“Unfortunately, the environmental and economic landscape is very different from when we were first asked to look at this project back in 2019. The long approval process, Covid and rising construction costs have all worked against us this time.

“While we still believe a catalyst project is urgently needed to spark further tourism visitation and investment in the Huon Valley, the timing for this project is no longer right.

“We will now focus on working with the Office for the Arts to acquit the Federal Government grant and ensure the funds are returned in full. 

"DarkLab, with [Mona owner] David Walsh, will cover the costs incurred in attempting to realise the project.”

Transformer was to be a site-specific commission by American artist Doug Aitken, a pavilion with a reflective interior, creating a lens consisting of angles and facets, a kaleidoscope that interacted with the landscape over the changing seasons.
 

The Icelandic connection to small-batch Tasmanian wines

Artisan Tasmanian winemakers Paul and Gilli Lipscombe no doubt expected some quizzical looks when they named their Sailor Seeks Horse "reserve" wines Huldufólk.

Huldufólk is Icelandic for "hidden people" and these creatures are supernatural elves in Icelandic and Faroese folklore, who look and live like humans but exist in a parallel, unseen dimension.

Residing inside rocks, hills, and cliffs, they are deeply respected, with many locals historically avoiding moving rocks or building on specific lands to protect their homes.

Huldufólk are traditionally believed to be indistinguishable from humans.

 

The name comes from Paul's family connections with Iceland.

His father Hugh owns fish and chip businesses in the UK, and in 1981 he jumped on a plane to Iceland on a mission to source the best quality cod and haddock.

It was then, 45 years ago, that the Lipscombe family developed a relationship with fishermen in Isafjordur that still stands.

Today, the Lipscombe family still sources fish from the trawler Julius Germundsson.

Back in the Huon Valley, in the far south of Tasmania, Sailor Seeks Horse's current Huldufólk releases are the 2024 Chardonnay and Pinot Noir.

The chardonnay is a stunner: fiercely linear, pure and precise. It is simultaneously chalky, citrusy, crunchy and cohesive with lemon meringue pie notes. Sadly only 800 bottles were made. 

The cellar worthy pinot noir is similarly scarce, made from a single barrel of 115 clone pinot with an impressive melange of fruit and savoury notes. Each costs $120 and you may already be too late. 

See https://www.sailorseekshorse.com.au/ 

From wine to cider: all change in Tasmania

All change for fermentation guru Jasper Marais. 

A change of fruit; a change of valley, a change of beverage. 

The South African-born former Riversdale Estate winemaker has swapped from making wine in the Coal River Valley of Tasmania.to signing up as chief cider maker for Willie Smith's in the Huon Valley.  

Marias has spent nearly 20 years in winemaking and "brings a hands-on, minimal-intervention approach grounded in great fruit and a sense of place".

"After 19 years as a winemaker, my passion for fermentation science led me to the cider world," Marais says in an email released by Willie Smith’s. 

"The time felt just right to explore new drinks and the artistry of cider making, and there’s no better place to do it than Tasmania’s deep south, working with exceptional organic fruit grown with respect for the soil, the land, and the apples themselves.

"Andrew Smith's team behind our fruit gets this right at every step, which makes my role simple. 

"Keep the ferments clean and happy and the result is ripper cider. Minimal intervention, letting the fruit and terroir shine."

How does his previous experience shape the way he approaches cider making?

"My approach is to let the product lead with as much natural character as possible. In short, it is about choosing the right varieties for the job and blending them to create the best liquid, without adding anything we do not grow."

Marais says he is enjoying working in the Huon Valley, the southernmost municipality in Tasmania.  

"The place is incredibly beautiful and reminds me of home in Cape Town and surrounds, with mountains, rolling green hills and fresh fruit growing all around,": he says. 

Willie Smith's is a fourth-generation apple business situated on 115 acres 30 minutes south of Hobart.

See https://www.williesmiths.com.au/ 

# Info provided from a Willie Smith’s promo email. Their grumpy PR wasn’t happy and accused me of “grabbing” the details. 

A new reason to visit the Huon Valley in Tasmania

There are myriad reasons to visit the lovely Huon Valley in the deep south of Tasmania.

There are small towns like Cygnet, Franklin and Dover, with foodie magnets like Willie Smith's Apple Shed, The Old Bank, Red Velvet Lounge, Porthole Cafe, the Kiln Collective, Shio, Geeveston Old Bank, Masaaki's and Harvest and Light.

There are also cellar doors including Home Hill, Kate Hill Wines, Two Bud Spur and Elsewhere.

And now there is a local micro distillery with its own tasting room. Distiller Brian Hatfield says: "We strive to use the best Tasmanian ingredients to create the very best spirits and liqueurs."

Winsome Spirits produces absinthe, gin, vodkas and fine liqueurs and has glasshouse cellar door facility for tastings in the southernmost municipality in Australia. 

Winsome Spirits is at 8524 Channel Highway, Woodstock, Tasmania, 7109
0428 279 479. See https://winsomespirits.com/

Say cheese: The Kiln ready to fire up again.

Short-lived but much-loved Tasmanian venue The Kiln is to be re-born as a new food and drink collective in a boost to the Huon Valley, south of Hobart. 

Nick Haddow, founder of Bruny Island Cheese & Beer, has leased the historic property, originally built to dry hops, to serve as the Kiln Collective, a collaborative cellar door and a Ranelagh food hub. 

The inaugural members will include Bruny Island Cheese & Beer, Haddow + Dineen Wines, Wild Mother and Henskens Rankin. 

Haddow hopes to have the site and a suite of upmarket gourmet experiences ready in July. 

The Kiln Collective will be a local outlet for quality small-batch and artisanal products in a space that has been empty since The Kiln restaurant closed earlier this year.

Haddow (above) founded Bruny Island cheese two decades ago and much of the milk for those cheeses comes from dairy herds in the Huon Valley.

Haddow and Dineen is a wine partnership with Jeremy Dineen, formerly chief winemaker at Josef Chromy. The duo has access to fruit from several of the best vineyard sites in the state. 

Hanskens Rankin is an artisan operation making only tiny batches of aged sparkling wines, while Tim Jones at Wild Mother makes small-batch vinegars, tonics and barrel-aged condiments. 

More collaborators and further details will be released shortly - along with a menu of coffee, cheese plates and other gourmet offerings.   

"We are being very slow and careful as we do want to reflect the best of Tasmania," Haddow told GoTR. 

"We want a shared tasting experience and to create a program of tasting experiences that will take people into the story behind the products - with the makers.

"The availability of the Kiln has brought our plans forward. We'll to add to the offering as we go ahead."   

For now, the venue will offer cellar door experiences; community events, farmers markets and one-off tastings, as well as bookable events like cheese and beer matchings, or a tasting with a winemaker.  

In the meantime, take a look at the logo:

   

Huldufólk thriving in the deep south of Tasmania

Huldufólk, meaning "hidden people" or "hidden folk," are supernatural beings in Icelandic and Faroese folklore.

They are believed to be relatives of elves or fairies, similar to humans in appearance and behaviour, but living in a parallel world within nature.

They are often associated with the natural world, particularly rocks and hills, and are seen as both protectors and potential tricksters. They are said to live in nature, engaging in activities like farming, fishing, and raising families.

Down in the Huon Valley in the deep south of Tasmania, winemakers Paul and Gilli Lipscombe from Sailor Seeks Horse pay tribute to Huldufólk with their small-batch chardonnay and pinot noir named after the creatures.

And there is a real link: Paul's father, who runs seafood shops in the UK, has had many business dealings with Iceland, where he sources cod and haddock, and Paul frequently visited Iceland as as a child.

Last night we re-tasted the 2023 Huldufólk Pinot Noir ($120), estate grown, and made, and it was looking superb.

Their notes say "textural, plush, so much calmness, effortless", and that is spot on. 

There is a lot going on on the palate, but the wine's complexity is matched by its composure and serenity."

A glass or two might well take your stress away.

The couple worked in the Languedoc and Margaret River - and made wine for Home Hill - deciding the cool Huon might be the best place in Australia to make top-notch chardonnay and pinot.

They took over an overgrown old vineyard at Cradoc, remediated it by hand, planted some more vines and paid attention to clonal selection. .

"Neither too dry nor too wet, too warm nor too cold and with two of the most awarded vineyards in Tasmania (Elsewhere and Home Hill), the industry had barely scratched the surface of the myriad of microclimates within the valley," they say on their website.

" Within a few weeks of arriving, we stumbled upon a dilapidated 6.5ha vineyard, planted in 2005 and then walked away from. Opportunity beckoned. North-east-facing slope, sheltered from the prevailing cold south-westerly and planted to six different clones of Pinot; perfect.

"Half the vines were dead, blackberry above our heads and about one hundred trees littered the vineyard; not-so-perfect.

"But it wouldn’t be satisfying if it wasn’t challenging. That was one of the reasons we decided to change our lives. If you love what you do and have a plan, then it doesn’t matter what the challenges are, they are surmountable and all-the-more rewarding."

The Sailor Seeks Horse wines frequently sell out within months of release - and are much sought after by key restaurants and wine bars on the mainland.

Better move quickly before the Huldufólk drink the lot.

See https://www.sailorseekshorse.com.au/

Fermentation vocation: From wine and cider to vinegar and tonics

Dr Tim Jones, one of Australia's leading fermentation gurus, is attracting national attention for the artisan vinegars, syrups and tonics that he crafts in an old apple shed in Tasmania's Huon Valley.

His Wild Mother Tasmania brand was today was awarded a Champion Medal for its Raspberry Shrub (or drinking vinegar) in the Sydney Royal Fine Food Show.

Wild Mother won 10 medals all up; one champion, two gold, two sliver and five bronze. Every product Jones entered won a medal.

Wild Mother Tasmania products are curated at Ranelagh, just outside Huonville, just a short drive from Willie Smith's Cider, where Jones was previously chief cider maker and distiller.

Jones began his career as a scientist and has been nursery operations manager for Yalumba Wine Company in the Barossa Valley, cider maker at Hobart’s Cascade Brewery and then in 2014 he joined Willie Smith’s, where he spent six years developing award-winning ciders from heirloom organic English and French cider apple varieties.

Now his passions are quality food, using local ingredients and minimising waste. At Wild
Mother Tasmania he is fulfilling all three with his creations.

"We want to create honest products that are connected to earth with complexity in their flavour profiles and genuine health properties," he says. 

"We do that by making the effort to go out to collect the fruit and bottle it within a day or two of being picked. Everything we do, whether it be wellness, condiments or beverages, stems from minimal input, production of delicious product, made from local ingredients.

“We are proud to be part of the Tasmanian artisan community who continue to punch above their weight on the national stage. 

"These show results, so early in the life of our business, help to cement that reputation.”

Wild Mother Tasmania makes tonics and barrel-aged condiments from quality cool-climate fruits it sources locally.

The champion Raspberry Shrub is a zero-alcohol aperitif syrup, while gold medal Black Cherry Vincotto vinegar is a sticky condiment made from fresh black cherries.

“Having worked in alcohol I was inspired to move to something more genuinely nourishing that improves people’s health and wellness," Jones says.

"Our vinegars are unfiltered and unpasteurised, no colouring, preservatives or imported concentrates are added, and they are bottled without dilution. This simple approach maintains the flavour profiles, and health-giving properties of the fruit.”

An essential element of the business is repurposing food destined for the waste stream and transforming it into premium quality product.

"Hundreds of tonnes of high-quality, cool-climate Tasmanian fruit goes to waste each year because of some type of ‘imperfection or its distance from market,” Jones says.

“We are passionate about reducing food waste and have structured our business to utilize this fruit wherever we can. Being based in the heart of the Huon Valley, where everything is so close, means we can process apples, cherries and berries when they are super fresh, shortly after being picked and graded.

"This way we maximise the health benefits and flavours while contributing to a circular economy.”

See www.wildmother.com.au

Image: Nat Mendham

How to get arty in the far south of Tasmania

The Huon Valley is one of the most popular tourism destinations in Tasmania - for many good reasons.

The southernmost local government area in Australia, the Huon has beautiful scenery, myriad cider and wine producers, delightful cafés and eateries showcasing local produce, and artists and artisans aplenty.

Huonville is only a 30-minute drive from Hobart and it the gateway to townships including Franklin, Cygnet, Geeveston and Dover.

If you have been meaning to visit, the weekend of October 28-29 might be a good time.

The Huon Valley Studio Art Trail over those two days will feature artists and makers from throughout the Huon Valley opening up their studios to share their creative talents and artworks.

Over 30 artists and makers will be involved and visitors can start the trail in the hamlet of Crabtree and make their way through Ranelagh, Cygnet, Glen Huon, Geeveston, Waterloo and Dover.

Those involved produce sculpture, woodwork, photography, painting, print-making, drawing, mixed media, public art, furniture, instruments, jewelry, ceramics, metalwork, textiles and more.

Studios along the trail will be open each day from 10am to 4pm.

View the Huon Valley Art Trail brochure here: Huon Valley Studio Art Trail – 2023 brochure

Disclaimer: GOTR is based in Cygnet

Renowned Tasmanian cider maker produces its first RTD

Willie Smiths is one of a number of trailblazing cider producers in the Huon Valley, the southernmost part of Tasmania.

Over the past decade the fourth-generation business has made a national impact with a number of cider releases, including its regular lines, seasonal releases and single-apple varietals.

Willie Smiths also hosts the annual Huon Mid-Winter Fest, coming up next month, where anyone visiting should try to sample the family-owned company's first RTD, which goes by the name Dark River Stormy Seas.

The name is a tribute to the Huon River, which flows beside some of the company's organic apple orchards, and the wild seas off the Tasmanian coast.

The super-refreshing pre-mixed cocktail is blend of twice-distilled apple spirit, which has been spiced and blended with brewed ginger beer and lime zest. Best enjoyed well chilled, or over ice it packs a zingy kick. 

The new cocktail weighs in at 6.0%ABV and a case of 16 x 335ml cans costs $95 (or much less for cider club members).

For details see https://www.williesmiths.com.au/product/dark-rivers-stormy-seas

Lost Captain leads the way for dinner

The Huon Valley in the deep south of Tasmania has many attractions, but had been short on restaurants that serve dinner - until the Lost Captain opened in the dying days of 2022.

A few months on, the Huonville eatery is in full swing, offering a menu that appeals equally to locals and interstate visitors.

Whether you are looking for a cosy booth with a few friends, or a spot in the garden where the kids can run around, this restaurant can be recommended.

The Lost Captain sits just across from the banks of the Huon River, a 30-minute drive south of Hobart.

The menu features an excellent selection of small plates ($15 each or three for $40). 

We found three small plates each more than enough to quell our hungers, although we were tempted by the desserts ($15).

We tried the traditional Tassei dish of mini scallop pies (three per serve, below) excellent; along with duck ham, cheese and aioli croquettes, torched thinly sliced Robbins Island wagyu with sourdough and dripping, Cygnet mushroom XO (in a rice paper roll) and tuna and wagyu tataki.

My standout was the crispy and tender fried chicken with purple kimchi that has more than a hint of heat. Crunchy and delicious.

The good news is that three small plates are quite enough for a meal - although there are some enticing looking mains, including the Pelverata-raised - just down the road - crispy lamb with chevre, olives and tomatoes ($34) and Lucaston-farmed - a bit further down the road - beef short rib ($40).

There are also several dishes designed for sharing by large groups, including a lamb shoulder and a suckling pig (book in advance).

The dessert choices include the hyper-local apple dumplings with salted caramel ice cream and golden syrup, and chocolate, fondant vanilla ice cream, tuile and chestnut crumb (above). My wife preferred the former, I enjoyed the latter.

The wine list has a Tasmanian focus with drinks from the likes of Hughes & Hughes, Stoney Rise, Ghost Rock and Wellington & Wolfe featuring on the "by the glass" list and several more Tasmanians, along with some tasty imports, on the list of bottles.

One major highlight was the bright, professional and attentive staff, many of whom have previously worked at Hobart's New Sydney Hotel.

In a time when good staff are hard to find, the Captain has managed to find a very good crew - including several familiar local faces. We'll be back.

The Lost Captain is at 2-4 Short St, Huonville. Open seven days. Monday-Friday: noon to late; Saturday: 8.30am-late; Sunday noon-6pm.

See https://www.lostcaptain.com.au/

One small town: one weekend, two festivals

The small southern Tasmanian town of Cygnet is known for its array of cafes, as well as several galleries and arts and crafts practitioners.

This weekend Cygnet is also hosting two very different festivals, one celebrating chamber music, the others the works of local artisans ranging from alpaca wool weavers to potters.

The Easter Chamber Music festival includes free and paid-for events at venues ranging from Cygnet Town Hall to an open-air concert in Loongana Park. It runs from Friday to Sunday.

The concerts will feature leading musicians including festival artistic directors Gwyn Roberts and Jenni Flemming. They will be joined by current and expat Tasmanian musicians.

For details visit https://huonmusic.au/

On Sunday and Monday, the Huon Valley town and surrounds are the venue for the Handmade in Cygnet Open Studio Art Trail.

Those featured range from textile weaver Karen Grady (top image), who creates garments from wool sourced from her own alapacas, to wooden spoon carver David Rauenbusch and potter and ceramicist Ian Clare.

From timber workers to jewellers and a range of visual arts, there will be 15 places to visit along the trail to watch artists at work and chat to them about their work. 

For details see www.handmadeincygnet.com

Cygnet gets a new adult retreat

The small town of Cygnet is one of Tasmania's tourism drawcards with its lovely waterfront location, many cafes and art galleries. 

But there is frequently not enough visitor accommodation at peak periods - particularly during the annual Cygnet Folk Festival and other major events. 

Overlooking the boats on Port Cygnet, the Huon Valley hamlet this week gained a new adults only holiday home: Port Cygnet House - just a couple of minutes' drive from the township. 

If you are looking for a spot to chill out for a few days, or a base from which to explore the southernmost part of Tasmania, Port Cygnet House might fit the bill. I took a sneak peek a couple of weeks ago and was impressed.

There are two bedrooms, quirkily furnished, and two bathrooms, both with underfloor heating for cooler nights - which are not unknown in this part of the world.

The owners, who also use the home as their holiday retreat, have extensive experience in the hospitality industry, so just about everything has been thought of. 

For anyone looking to cook up a storm with the abundant local produce, there is a gourmet kitchen with pots and pans, knives, utensils, crockery, spices, oils and condiments. 

All the tableware, crockery and silverware are provided - and you can dine inside or take in the expansive views from the deck. 

There is a laundry, plenty of parking and barbecue ready to be fired up. From the Espresso machine to USB points and fluffy towels, this is like your own private hotel - but with much more space. 

Rates start from $400 per night with a  minimum two nights, or three nights in peak periods. 

For full details see https://portcygnethouse.com.au/

 

The perfect place to chill out for a day or two in Tasmania

It is hard to imagine a more idyllic location for a country retreat than that enjoyed by Laid Back Manor in southern Tasmania.

Surrounded by forests and bordered by a rivulet occupied by platypuses, this couples cabin is located in the Pelverata Valley, which is so off the beaten track that many Tasmanians would struggle to place it on a map.

We are just 30 minutes from Hobart but in a world of tranquillity on one of the island state's roads less travelled.

Laid Back Manor can be found between the hamlets of Pelverata and Kaoota (neither of which has so much as a village store) on the border of the Huon Valley and Kingborough.

The sounds here are those of wild birds, the sights of wild country - and a range of local wildlife, including possums, pademelons and spotted quolls.



Laid Back Manor was created by a couple of born and bred Tasmanians - hands-on duo Kylie Quilliam and Adam Marthick - and is much more than just a place to chill out for a night or two.

As well as being close enough to Hobart to be a base for exploring the capital of the Apple Isle, the property is also home to an 18-hole pitch-and-putt course, a weddings and venues site and, soon, a massage and yoga centre.

Within a short drive you can find wineries, cider producers, art trails and spectacular waterfalls, along with roadside honesty stalls selling local produce.

The pleasures here are simple ones; a luxurious bed (one of the most comfortable I have tried) dominates a well-equipped cabin with excellent kitchen facilities and a well-thought-out bathroom with excellent shower.

 


There are enough kitchen gadgets to keep the fussiest cook happy; from nutribullets to a convection microwave.

Inclusions feature wifi with unlimited data (although it was a little temperamental when I stayed), that glorious bed, electric blankets, hot water bottle, reverse-cycle air-conditioning and an outdoor swinging couch with cushions, heated blanket and overhead heating - perfect for summer slumbers, or night-time wildlife spotting.

The kitchenette has a hot plate, that convection microwave oven, air fryer, toaster and kettle, as well as an espresso machine and coffee pod machine.

Chopping boards, all cutlery and crockery, glasses and pots and pans are provided, along with umbrellas for rainy days and other necessities of life like cooking oil, salt and pepper, tea bags, sugar sachets and an emergency jar of chocolates.

There is even a golf buggy that the less mobile can use to explore the golf course and creek bank.  

 


Walkers will find plenty of rugged native bushland through which to trek, while bird watchers have a wide range of species to spot.

There is firepit right on your doorstep should you fancy dining al fresco, and while there is no TV or sound system, the changing light reflecting on the trees at night proves mesmerising. Bring a book. 



The pitch-and-putt course is essentially a very small golf course with no fairways, so every shot is either a pitch, chip or putt.

You can play an 18-hole circuit over 10 small, but challenging, greens. Each hole is a par three, varying in distance from 29 to 86 meters and it takes around 45 minutes to complete a round.

Kellaway’s Creek passes through the course and is in play on multiple holes. Adam has plans to hold monthly competitions here.



Adjoining the golf course (clubs and balls are provided, along with scorecards) there is a sculpture garden with some of the artworks lit up at night - and there is also an in-ground trampoline for more active visitors, as well as a pet duck that is happy to be hand fed.

I particularly enjoyed sitting on the banks of the creek, trying to spot trout (success!) and the platypus (failure).

The events area can cater for groups of up to 30 guests with a moveable marquee available on-site.

Retreats and workshops, team building exercises and acoustic music performances can all but catered for.

A superb spot to chill out for a day or two and the owners are on hand if you need them, but you can also opt for complete privacy should that be your preference.

For details and bookings see www.laidbackmanor.com.au.    

# The writer was a guest of Laid Back Manor.

    

 

      

A delightful taste of Thailand in the deep south of Tasmania

A small orange cabin in Tasmania’s far south - several kilometres from the nearest shop - is an unlikely venue where you can discover some of the most authentic Thai food in the state.

Ashcraig Farm at Nicholls Rivulet, outside Cygnet, is an organic fruit and vegetable farm that sells produce to several of Tasmania’s top eateries, but it is also home to a Thai restaurant that draws in locals and those in the know.

With a chef from Isaan (known for its spicy chili-accented food), Ashcraig serves up dishes like tom kha soup, massaman beef, basil chili and tom yum stir fries, and a range of curries.

 

My personal favourite is the stir-fried chicken with cashew nuts (above, ask for extra spicy if you like a bit of heat) and the green curries.

The food re-heats very well, so anyone staying in a B&B can pick some up on arrival and then enjoy at night as the Huon Valley is a short of evening dining destinations, particularly early in the week.    

Eat in or takeaway from Thursdays to Sundays. BYO. Call (03) 6295 0901.

This is one of a number of Tasmanian gourmet secrets featured on the Truly Aus website:  https://www.trulyaus.com/discover-tasmanias-best-kept-gourmet-secrets/

Here comes organic non-alcoholic cider

There are plenty of non- and low-alcohol wines and beers in the marketplace - and now there is a new cider offering.

Willie Smith's, the organic producers in the Huon Valley in the deep south of Tasmania, just released their non-alcoholic cider - but are adamant it is not just apple juice.

Retailing for $55 for a case of 16 cans, the Willie Smith's team says the new cider has been "years in the making but kept under wraps until now".

They say is it is "refined, refreshing and crafted to be more than just sparkling apple juice". 

It is made from 100% Tasmanian apples using seasonal heirloom varieties plus Pink Lady, Fuji and Royal Gala apples. It comes with no added sugar and is gluten free.

See www.williesmiths.com.au

A little slice of Umbria in rural Tasmania

 

Meet a casual Italian-accented restaurant in a small town in southern Tasmania where the flavours are bold and the prices very fair.

Welcome to Osteria at PettySessions, in an old court house on the banks of the Huon River in the hamlet of Franklin, around 45 minutes south of Hobart.

It's the perfect lunch destination for anyone on a day trip, or a good dinner choice for anyone staying in the Huon, where dining choices can sometimes be limited. We were staying just down the road at the excellent The Little Seed Studio. 

Osteria at PettySessions at has a clear focus on fresh Tasmanian ingredients - with a wallchart listing all their local suppliers.

Martino Crippa and Sofia Panfili - both originally from Umbria - are known for their exceptional pasta dishes and are open Wednesday to Saturday 12pm-3pm and 5pm-8:30pm.

The couple has just returned from a trip to visit family in Italy and in possession of some new recipe ideas.

Think dishes like house-cured salumi or seafood croquettes; luscious meatballs in a traditional sauce or ravoili with prawns, lemon and chilli. All delicious and beautifully presented.

Osteria is fully licensed with a good selection of local wines, as well as some Italian imports. Sofia can advise on your wine selection.

The desserts list is tiny, but tempting. 

Highly recommended.

Osteria at Petty Sessions: 3445 Huon Highway Franklin, TAS. (03) 6204 2706.

# The writer paid his own bill

Discover a hidden gourmet destination in Tasmania

Take an idyllic farm on 15 acres of bushland overlooking the lovely Huon River in Tasmania's deep south.

Add a cosy studio cabin with all modern conveniences, a wood fire and delicious local produce.

Throw in delightful bush walking tracks, including one down to the local creek, where you might spot a platypus.

Then think of fresh fruit, vegetables and chicken's eggs from the property's own permaculture garden so you can create a breakfast or snack crafted with minimal food miles.

The two hosts have decades of hospitality experience - and one of them is an expert chef, who can whip up a three-course gourmet meal for you to enjoy in your cabin, or on the deck in summer.

Welcome to The Little Seed, a lovely couples retreat at Franklin, less than an hour from Hobart. And you can even bring your furry friend with you, should you choose.

Peter Clarke and Charlie Ebell opened The Little Seed about a year ago after selling their hugely successful Mavis's Kitchen accommodation and restaurant business in northern New South Wales,

They transformed a shed/car port into delightful accommodation and grow their own fruit and vegetables, which they craft into jams and chutneys. They are charming hosts: leaving you to your privacy, but available should you need anything.



The hamlet of Franklin, just a two-minute drive away, has several cafes and restaurants, while Huonville and Cygnet - two popular weekend destinations for Hobartians - are close by.

This pair have thought of just about everything - from USB chargers in the bedroom to hand-written welcome notes with local suggestions.

 

The leisure options are myriad - and very chilled.

Perhaps sit by the dam with a good book (as modelled by Albi above, but without a book), take a long, slow bath in the old-style tub, or stroll around the property, check out the local wildlife and take in the views of the somnambulant river below.

You can kick back in the large living room with its old-style charm along with a large TV, free wifi and access to Netflix, Foxtel and Prime Video.

A fully equipped kitchen with gas hotplates, oven, microwave, fridge, dishwasher, toaster, kettle, cutlery and crockery makes self catering a breeze and there is a wood-fired heater, air conditioning, and a bedroom with a king bed and luxury linen.

Help yourself to a gin and tonic from the honesty bar, or maybe a bottle of local wine from the likes of Kate Hill Wines and Heriots Point.

I'd recommend dining in one night and a visit to the Italian-accented Osteria at Petty Sessions (a five-minute drive away) the other night.

Our dine-in menu featured goat cheese and red onion tart with garden salad; twice-roasted free-range duck with organic potatoes, greens and orange sauce (below), followed by Huon apple crumble with ice cream.

Everything was restaurant quality.

 

Other main-course options include slow-cooked lamb shanks, beef stroganoff or a Sri Lankan-style curry. Vegetarian options are also available.

Single night pricing for accommodation is $350 with multi-night pricing at $225 per night Thursday to Sunday or $250 per night Friday and Saturday. Dinners are extra and need to be pre-booked.

See https://thelittleseed.com.au/ 

# The writer was a guest of The Little Seed   

     

So you fancy making wine in Tasmania?

Ever dreamed of owning a vineyard in Tasmania and making your own cool-climate wine?

One of the best vineyards in the state is on the market right now, in the heart of the Huon Valley midway between Cygnet and Huonville, around 35 minutes south of Hobart.

Formerly known as Panorama Vineyard - and currently farmed by the Lubiana family as Lucille Vineyard - the 23.136 hectares property is sited on the banks of the Huon River and is for sale by expressions of interest (EOI) through Harcourts Tasmania.

This property has a large modern winery with offices, cellar door, a modern bottling plant, a laboratory and a 300-barrel, climate-controlled barrel hall. 

There are five freehold titles with approximately 9.3ha of vines planted with classic Tasmanian varieties: 90% pinot noir and 10% chardonnay, which can be irrigated by a deep water bore.

Expressions of interest close at 5pm on June 10, with offers expected to be over $3 million. 

The property has potential both a as a winery/vineyard or for tourism operations, subject to council approval. 

Alternatively, you might fancy a career in the oyster business. Get Shucked on Bruny Island is for sale with the price available on application through Knight Frank Real Estate. 

Discover Tasmania's quirkiest and most private glamping experience

 

First take an almost impossibly lovely riverside campsite, surrounded by towering trees overlooking a bubbling stream with its own resident platypus. 

Then add some rustic but well-equipped wooden shacks, one with a kitchen/diner and two, tucked a little further back, with an open-air shower and composting toilet. 

Then add one very stylish blue kombi van known as Frida, equipped with a sound system, comfy double bed and little luxuries. 

You have one of Australia's most luxurious camping experiences - and one that is unique to the beautiful Huon Valley, just 30 minutes south of Hobart. 

If you've ever dreamed of a completely isolated couples getaway this is it, except for the resident wallabies, echidnas, possums and all manner of bird life. 

Fancy a nude swim in one of the swimming holes that dot Kellaways's Creek? Feel free. 

Feel like toasting some marshmallows over the fire pit at midnight? Go right ahead.

You can chill a bottle or two of local wine in the river - choose from popping into cellar doors  including Home Hill, Kate Hill, Two Bud Spur, Elsewhere, Hartzview and Heriot’s Point, or from appointment-only venues like Chatto, Altaness and Sailor Seeks Horse. 

If cider is more your speed then Willie Smith's, Frank's and Pagan are all just a short drive away. 

You have absolute peace and quiet with the chance to enjoy an off-grid, camping-style stay with a luxury vibe.

You can cook over the fire pit, on a small butane stove, a pot-bellied stove, or on a gas barbecue, but be warned, the local possums are voracious scavengers of anything you might leave outside Frida - from food to your shoes. 

Frida is a restored 1975 blue transporter kombi who comes complete with a full-sized double bed for a very comfortable night of sleep. 

To offer a little personal touch, Frida comes styled in the guests’ choice of theme – Boho Ivory, Mandala Magic, or Flower Power.

Kombi Kamp owners Pam Lane and Nic Smith have lived on the 80-acre property for over 20 years.

“Kombi Kamp gives our guests the chance to experience the iconic cool kombi vibe in a stunning private rural setting,” says Pam. “The Kamp is exclusively yours for your stay - no sharing, which makes it a perfect venue for couples seeking their own space.”

The kitchen is stocked with pots, pans, and utensils, as well as a basic pantry including locally roasted coffee, and a herb garden.

Breakfast provisions including farm fresh eggs, local bakery bread, milk and jam are also provided for your stay. A Waeco fridge is provided to keep provisions cold.

The Kamp is situated in the heart of the Huon Valley - but off a very quiet dirt road - and is a perfect base for exploration of the local artisanal food and beverage scene, as well as the region’s natural environment and heritage attractions.

It might be a little cold in winter, but hey this is Tasmania, and that is part of the experience.  

Bookings can be made through airbnb.com at www.airbnb.com.au/rooms/53053371

Images: Winsor Dobbin and Harriet Paul Photography, Sally TBC Photography