Valleydew Accomodation.

Haddow + Dineen is a collaborative winemaking project from cheesemaker, Nick Haddow, and winemaker, Jeremy Dineen with the aim to make small batches of intensely Tasmanian wines. The pinot gris and pinot noir grapes are sourced from a single, tiny vineyard in Yorktown, near the mouth of the Tamar River in northern Tasmania where vines grow in white quartz gravel. They also manage a second vineyard, planted in the '80's, located at Sorell where they source small parcels of riesling and pinot noir. Their core belief is that great fruit, from special places, guided by the right hands is what makes great wine. They value 'maximum consideration' over 'minimal intervention' – for every wine they produce, there are a thousand choices to be made about whether to impose ourselves or simply employ vigilant inaction.

The Kiln Collective is a showcase of food and drink from local Tasmanian producers. It's a place to taste, learn, and connect with the region through the work of its passionate local makers. The Kiln Collective is home to Bruny Island Cheese and Beer Co., Haddow & Dineen, Wild Mother Tasmania, and Henskens Rankin of Tasmania. Come in for tastings of food from the producers, enjoy a meal in the dining space housed within a beautifully restored historical building, or relax with a drink.

Summer Kitchen Bakery is a family run business based, in the Huon Valley, 40min south of Hobart, which has been operating for over 50 years. They specialise in organic woodfired sourdough breads, pastries and cakes using locally available fruit and berries. They also produce a unique range of hand-made wholegrain vegetarian, vegan and organic meat pies, pasties, sausage rolls and empanadas. The sourdough breads and vegetarian pies can be found in selected retail outlets in Hobart and throughout Tasmania. They have a cafe next to the bakehouse which has a lovely courtyard garden seating area and is dog friendly.