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1. The tourism experience proposed
for the family to develop:
Apple & pear cider brewing experience
Including:
• A hands on experience of helping with the harvesting of the fruit, producing the
cider, bottling and then sampling. With additional information on the history of
cider, the property itself, especially the apple and pear orchard and where the
cider is distributed.
• A café offering dishes using the properties range of fruit, vegetables and existing
produce (milk, ice-cream & yogurt) as well as locally sought produce to
compliment the cider tasting.
• On site sales of the cider, the properties existing produce (milk, ice-cream &
yogurt) as well as the actual fruit grown on the property and other locally
produced produce.

2. Available resources suited to the
proposed experience: The essentials
• The over 100 year old apple and
pear tree orchard.
• Well established apple and pear
trees are well suited for cider
production.
• The ruins of two fruit sheds and workers
cottage dating back to the 19th century,
once restored, provide not only a
perfect brew house and café venue but
add a heritage element to the
experience.

3. Available resources suited to the
proposed experience: Additional extras
• The 3.5 hectares planted with stone fruit trees and berries including not
only the apple and pear trees, but nectarine, plums, apricots, cherry's,
peach's, lemons, almonds, figs, quinces, olives, numerous berries and
passion fruit, provides not only perfect produce for use in the café and
individual sale but add to the experience with visitors being able to help
harvest these also.
• Potentially could be used to help create unique cider flavours.

4. Available resources suited to the
proposed experience: Additional extras
• The family already use some of the fruit to
make preserves, such as fruit yoghurt and
ice cream which they sell at farmers
markets.
• This produce while continuing to be sold
would be perfect for use in the café, as well
as another element to show and educate
visitors on the production processes.
• The property currently has a small dairy
cattle herd as well as chickens, their milk
and eggs can be used for use in the café and
individual sale.

5. Available resources suited to the
proposed experience: Additional extras
Proximity to other local producers
• The Richmond area
and surrounds
produce a high
level of produce
such as:
- Cheeses
- Grapes
- Wine
- Various meats
- Oysters
- Fudge, chocolate,
hard boiled sweets

6. Attainable resources needed for the
proposed experience:
• An investor
• A knowledgeable cider brewer
• A small team of employees
• A marketing companies expertise

7. Why it would be a tourism experience:
• It provides an experience unique to the location
• The hands on element including the harvesting,
production, bottling and then sampling provides
……..

8. Tourism experience literature and
examples:

9. Possible extensions to the experience
at later stages:
• Learn to brew classes (small and detailed).
• Accommodation in the restored homestead.
• Farm stays – helping harvest and brew in return for
accommodation, food and beverages as well as the experience.
• Links with other cider or local producers (example: Tasmanian
cider trail).
• Cultural specific add-ons to reflect future target markets such as
multiple language options in signage and verbal communication.