Windflowers Cottage

Always wishing you were elsewhere? Well, now you can be. Elsewhere Vineyard is a family-owned vineyard specialising in cool-climate Pinot Noir, Rosé, Chardonnay, Riesling and the less common Gewürztraminer. Just a short drive from the picturesque town of Cygnet Elsewhere is situated in Glaziers Bay, overlooking the stunning Huon River in southern Tasmania. Elsewhere is not just a vineyard, it is also a working farm with an assortment of friendly animals including sheep, chickens and cows, providing an interesting distraction for those looking for more than just wine tasting. At the very relaxed cellar door, Owen will take you through the wines available for sampling, as well as provide some history about the vineyard, explain how the wine is grown, and what life is like owning a vineyard and farm. So whether it’s sampling superb Pinot or just relaxing and taking in the view. Be sure to come and visit this tranquil part of the beautiful Huon Valley.

Fat Pig Farm is home to Gourmet Farmers Matthew Evans and Sadie Chrestman. Together, they run their 70 acre family farm in the beautiful Huon Valley, south of Hobart, where they live and nurture food from the soil to turn into great meals for the farmhouse table and beyond. Along with the namesake Wessex Saddleback pigs, the farm is home to chooks, a beef herd, full cream cows, goats, a market garden and heritage apple orchard. Over the summer Sadie and Matthew will be hosting lunches, picnics and tours. Check out the website for details. Matthew Evans is a chef by trade, and also an author, television broadcaster, and an advocate for sustainable food farming and a strong believer in knowing and trusting what you eat. Fat Pig Farm is an extension of this philosophy and you’re invited to share in the spoils!

Tas-Saff is the saffron hub south of the equator. Terry, Nicky and Patrick Noonan original sea-changers from Sydney in the late '80s, pioneered the saffron industry in Australia. You will find Tas-Saff perched high on the hill overlooking Glaziers Bay in the idyllic Huon Valley south of Hobart. Saffron is harvested each year during April and May. The lilac crocus flowers must be picked early each day before the sun comprises the integrity of the saffron. At night, they sit like little rockets with the tip poking through the soil, then they shoot up a few centimetres high in the morning when the sun comes out, hence their name, the Flower of the Sun. Spice collected from the fiery red stigma of the lilac crocus flowers has been valued for its culinary and medicinal properties for thousands of years. Tas-Saf offers free saffron gin and saffron tea tastings. The Tas-Saff farm is open 10 am - 5 pm for farm gate visits nearly all year.