Trish Davison cooks dinner and it comes to your suite — she's a chef whose smallgoods have taken golds at the Royal Tasmanian Fine Food Awards, curing guanciale and capicola on the same 36 acres you're sleeping on. Four suites across two houses at Fentonbury, at the foot of the Central Highlands and twenty minutes from Mt Field. Alpacas in the paddock, port and limoncello from the hosts.
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