A Slice of Paradise Bruny Island Tasmania

Leave your car at Kettering and catch the Bruny Island Cruises bus service from the Oyster Cove Marina meeting point at 8.30pm. The bus service has the additional value of adding three more hours of guided travel experience to your day for an additional AUD15 per person. The day includes our award winning three hour wilderness cruise which departs daily from Adventure Bay at 11am and returns at 2pm. Our bus departs Adventure Bay at 3.30pm to arrive back to Hobart at 5.30pm. Warm dress is recommended. Full-length wind and water proof jackets provided. Bookings are essential. Lunch not included with the cruise but is available for order on the day at the beachside restaurant.

Bruny Island Cheese Co. is an artisan cheese maker in southern Tasmania, founded by Nick Haddow. The cheeses made by Nick and his team are all made and matured using traditional techniques, yet are very much the product of their environment - cheeses with a distinctly Tasmanian character. The Cellar Door is an authentic experience, where cheese-lovers are welcome in for free samples of our beers and cheese, watch us make cheese and have a chat with the cheese makers and brewer. The Cellar Door is opening 7 days a week. Opening hours varies for Winter and Summer, please prefer to the website for up-to-date information. Located about 15 minutes drive from the ferry, on the main road heading to Adventure Bay. Look out for our sign on the left hand side as you enter Great Bay.

Bruny Island Beer Co. started with a conversation between a cheese maker and a brewer. Nick Haddow, founder of Bruny Island Cheese Co., and Evan Hunter, formerly of Tasmanian stalwarts Seven Sheds, Moo Brew and Lark Distillery, designed the brewery around a shared enthusiasm for fermentation and regionally distinctive, artisan produce. The brewery was built behind the cheesery in Great Bay, Bruny Island and our first beer was released in February 2016. The unique brewhouse has been built to Evan's specifications using recycled dairy equipment sourced from local farms. While we maximise the quality and consistency of our products with a mix of old and modern technology, we practise a simple approach to brewing - one that harks back to older methods of making and maturing beer. We brew slow beer in small batches, and lift, tip and stir everything by hand, knowing that quality is only attainable through determination and hard work.