Resilience & Reinvention: An agritourism operator's journey in battling red tape and bureaucracy and coming out the other side with a multi-award winning, family-owned success story.

Green Olive at Red Hill is a whole farm experience. Growing olives, grapes, herbs and veggies, hops and bush food as well as raising sheep and chooks to create a range of food and wine guests love. The 27-acre farm is located one hour from Melbourne at Red Hill, in the wine growing region of the Mornington Peninsula, Victoria. The rich volcanic soils, cool climate and between the bays location is the idea place for growing quality food and wine.

It is an award-winning, family-run business by parents Greg and Sue O’Donoghue and their children Sophie and Sam.

“Our dream is to help people live a ‘good life’ through the goodness of the farm. We exist to engage, nourish and inspire people with a whole farm experience – to farm the good life.

Since 2002, we have been cultivating our farm. We’ve established an olive grove and vineyard; built a farm kitchen and store; launched farm tours and tastings; created our farm brand of food, cordials and wines; sourced useful kitchen products and inspiring cookbooks and branched out with our own farm body care products.” – Greg and Sue O’Donoghue.

But all of this hasn’t come without its challenges, battles against red tape and regulatory barriers. Greg will join us to unpack his family’s journey and outline what insights and learnings Tasmanian tourism operators can learn from their experience.