Sandtemple beach shack

Ben Richardson is an award winning potter, known Australia wide for his contemporary wood fired ceramics made from local clay and glaze materials. Ben has collected and tested these materials for 40 years and is represented in museums and private collections in Australia and around the world. Ridgeline Pottery is also a working pottery, making functional tableware for several of the best restaurants in and around Hobart such as Aloft restaurant, Templo and The Black Footed Pig and The Stock Market. Ben is currently making work for Quay and Bennelong in Sydney and Attica in Melbourne. His contemporary tableware also features on the dining tables of many private users who have enjoyed them in these restaurants. You can visit Ben and see him making work, browse our showroom for a full range of his wares while enjoying the environment that so inspires him. 2021 brings time to reflect and move forward into new and exciting developments where pots and accommodation join hands.

This easy walk offers lovely views across the Derwent. Interpretive signs along the track form part of a Convict Heritage Trail which tell the stories of some of the early settlers in the area. Walk or cycle from South Arm to Opossum Bay on the South Arm Peninsula Trail. The track is gravel and follows alongside South Arm Road between the South Arm store and the Opossum Bay store. The track offers views across the Derwent and there are opportunities to enjoy South Arm Beach and Opossum Bay Beach at either end. Interpretive signs along the track form part of a Convict Heritage Trail which tell the stories of some of the early settlers in the area. Warning: Take care at the road crossing on South Arm Road near Bezzants Road. Walking difficulty: Easy Length: 4.5 approximately Time: 1.5 hours one way Parking: There is a carpark opposite South Arm war memorial Dogs: On lead Activities: Cycling, Walking Other features: Public toilet located on Jetty Road near the beach

At Driftwood we like to keep things as simple as possible, that’s why our menu is short, uncomplicated and changes regularly – almost as often as the weather. We try to make everything ourselves, using local, seasonal, prime produce where we can, which allows us to tuck some things away for later. Wherever and whenever possible, we process all our food products on site, ensuring the best quality eating experience is delivered to your plate. Our wine list has something for all occasions and palates, even boasting a few preservative-free options, and, as with the food menu, we expect it will evolve with the seasons. As for dietary choices, conditions and allergies, we are happy to accommodate your specific requirements. Just let us know what you need. We would like to thank our amazing Tasmanian growers and suppliers. Avoland, Dendra Market Gardens, Elphin Grove, Richmond Farm, Grown For Taste, Brandsema, Frankham Figs, Bream Creek Dairy, Coal River Farm, King Island Imperial Beef, Villino, Jeffersons Tea and so many more.