Group Tours

By popular demand we are pleased to offer the follow boutique group tours exclusively for guests of APS. Space is limited to 11 and 13 guests respectively for the below tours, and the booking deadline is Friday 28 March 2014. Please click on the below for tour information, and indicate your attendance when registering for the conference.  

Huon Valley and Channel Herbaceous Partner Tour - Tuesday 15 April 2014 

Richmond and Coal River Valley Boutique Wines Post-conference Tour - Thursday 17 April2014


Huon Valley and Channel Herbaceous Partner Tour – Tuesday 15 April 2014 

The gloriously spectacular Huon Valley and Channel area was once the world's largest producer of apples and pears. These days whilst apples and pears are still grown in the area, there is now a far more diverse mixture of food and wine on offer. Your specialist guide will introduce you to some of Tasmania’s passionate producers and show you some of the wonderful scenery in the area.

Many of the farms and production facilities are active businesses, and this tour has been designed uniquely for guests of the Australian Pain Society.

The tour commences with a pick up from the Hotel Grand Chancellor at 9.00am, travelling to Huon Valley with a stop at Mt Nelson for scenic views of Hobart and surrounds.

Next we visit Willie Smith’s Cider House situated in a recently restored Apple Packing Shed (originally built in the 1840s). Delegates have the opportunity to learn about the history of apple and pear growing in Tasmania. This area was once the largest exporters in the world and guests will view the old machinery used and sample four cider varieties.

The tour continues to Tasmanian Saffron - the Saffron industry was started by Nicky and Terry Noonan who now have saffron growers to the highest quality all over Australia and New Zealand.  Many people are surprised to find a saffron industry in Australia let alone in Tasmania! Nicky and Terry are incredibly passionate about their produce and that is evident in the quality of their product and the fact that they are collaborating with The University of Sydney in trials of the medicinal benefits of saffron. 

Our next stop is the Red Velvet Lounge where lunch will be available for guests to order from the menu. Owned by Steve Crumper, winner of Country Style Magazine’s Regional Chef of the Year Award, guests will be delighted with the choices available which cater to all. There is also an extensive choice of local wines, beers and cider (lunch is additional and at guests’ own cost).

After lunch we visit Hartzview Vineyard (Fortified Fruit Wines and Heritage Pickers Huts). Anthea and Rob produce wonderful fruit wines and mead and they are responsible for creating the Heritage Pickers Hut Village. Step back in time and discover how the small-fruit pickers and Italian Prisoners of War of the 1900s lived. Take a self-guided walk around this important part of Tasmanian heritage, and enjoy a tasting of their amazing range of fruit wines. Not only are they good to drink some are incredible over ice cream! 

Next we visit the family owned business Grandvewe Sheeps Cheese, which won Champion Cheese of the Show RSA 2012 for their Sapphire Blue. They produce a range of cheeses that are higher in health benefits than traditional cows milk cheese.

The finale is a visit to Nutpatch (Artisan Chocolatier); John Zito started making traditional Italian Nougat with hazelnuts grown on his property less than 2kms away from his shop. As well as their famous nougat John makes the most amazing range of artisan chocolates with much passion and loves to share his knowledge of all things chocolate.

Return to Hobart and drop off to your APS hotel approximately 5.30pm.

Cost:               $150.00 per person plus lunch
Inclusions:      Travel by minivan with pick up and drop off from the APS official conference hotels,
                       experienced local guide, all tastings, and morning tea at Tasmanian Saffron
Excludes:        Lunch at the Red Velvet Restaurant; this is at guests’ own expense
Maximum:       11 guests
Footware:        Our prime concern is your safety and all participants are to wear closed flat shoes (unfortunately
                       if you wear sandals, high heels, or any other open footwear you will be unable to participate).


Richmond and Coal River Valley Boutique Wines Post-conference Tour - Thursday 17 April 2014 

The tour commences with a pick up from the Hotel Grand Chancellor at 9.30am. We commence our journey to the picturesque Coal River Valley and a personalised cheese tasting at Wicked Cheese, an award winning boutique cheese maker located near Richmond.  In a few short years Wicked Cheese has gained recognition as one of the most impressive, high quality, hand-made cheese ranges in Australia.  From the viewing windows onto the cheese room, guests will see where the cheese is made.

Following this we visit the historic village of Richmond, which is home to some of the oldest colonial buildings in Australia including the convict built Richmond Bridge and The Old Gaol. After spending time exploring Richmond including shops and galleries, we head to the multi award winning Pooley Wines, a family run business for three generations, and enjoy cellar door wine tasting in the rustic charms of the sandstone stables.

Next we return to Wicked Cheese for lunch where guests will enjoy a Tasmanian produce platter lunch and a glass of fine Tasmania wine.  Our next stop is Puddleduck with its spectacular award winning wines. This is an intimate winery where the person pouring your tasting also helped to pick the grapes and label the bottle. There are many ducks to be seen on the property and stories can be shared of Bazil, the Tasmanian Vineyard Dog of The Year and the star of the first ever Wine Dogs book where he had a 5-page interview and signed many a copy.

The final visit is Coal River Vineyard where you can take a seat on the terrace and enjoy the sweeping views over Pittwater and Barilla Bay. Coal River Valley is one of Tasmania’s premium wine growing areas, consistently producing some of the island’s top drops. Sustainable agriculture guides the practices of this family owned, award winning boutique vineyard.

At the end of your tour you will be dropped back at your APS hotel at approximately 3.30pm.

Cost:              $110.00 per person including lunch
Inclusions:     Travel by minivan with pick up and drop off from the APS official conference hotels,
                       experienced local guide, cheese tasting, historic highlights of Richmond, cellar door wine
                       tastings, light platter lunch and complimentary glass of Tasmanian wine at Wicked Cheese.
Maximum:      13 guests