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.

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.

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.

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.

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

Attainable resources needed for the proposed experience:

• An investor

• A knowledgeable cider brewer

• A small team of employees

• A marketing companies expertise

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 ……..

Tourism experience literature and examples:

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.