and that’s just for starters
IF you were to jot down a list of generic Tasmanian attractions, the sort of experiences that tourists look for and that you can use to entertain your summer visitors, the Coal River Valley, right on Hobart’s doorstep, ticks just about all the boxes.
Richmond, of course, provides the history, B& Bs and galleries; Meadowbank the top- end food experience; there are wine tasting options galore at Coal Valley, Craigow, Meadowbank, Puddleduck, Palmara, Pooley’s and Domain A; Sullivans Cove whiskies at Cambridge; and delightful BYO picnic facilities on the riverbank at Richmond and at Coal Valley and Puddleduck vineyards.
And then there are multi- award- winning
Graeme Phillips cheeses, food, local wines and a host of other tasty Tasmanian tacklements at Wicked Cheese, the cheese producer and cafe just before Richmond village.
Wicked Cheese was established by Jennifer McCoy and her husband, ex- King Island cheesemaker Ashley, at Glenorchy in 2007. They’re now celebrating the first anniversary of their new facility at Richmond.
In addition to their range of delicious handmade bries, camemberts, cheddars and blues, and lovely, fresh cafe fare, they are a Coal River Valley providore offering visitors a cornucopian selection of the valley’s food and wine produce from local olives and Pinnacle Berry jams to Wobbly Boot and Drew wines.
As Ashley says: ‘‘ We have three criteria for selecting produce to go on to our shelves and cafe menu – good quality, reasonable price and as local as possible.’’
Three good reasons why they’ve been a successful addition to the valley’s attractions.