Sally Holmes

Host Profile

    My Property

    Business Type

    Hobby Farm

    Farming methods

    Organic

    Short Property Description

    My husband Andrew and I (Sally) live in a contemporary self-sufficient home on 11 hectares in the Clare Valley in South Australia. We have a large fruit and vegetable garden, flower beds and agisted bees and sheep. We like the quirk in gardens and have many more projects in the pipeline. We also have a pizza oven on our European style terrace at the rear of our home and an elevated deck floating over the valley for pre-dinner drinks and moon and star gazing. Meals are often served using produce from the garden. A deep rain water bath and pebble open shower await WWOOFers at the end of the working day.

    My Details

    Name

    Sally Holmes

    Partners Name

    Andy

    Gender

    Couple

    The Stay

    Can Accommodate

    4 WWOOFers

    Preferred length of Stay

    3-7 days, 1-2 weeks, 2-4 weeks, Longer stays by negotiation, Whatever suits

    Accommodation

    In Our Home

    Other options

    Smoking allowed, No Smoking Inside, Children allowed by arrangement

    Meal Procedures

    Eat together

    Languages spoken

    French English

    Diets we cater for

    Mixed meals, some meat, some vegetarian, Fish based meals, Meat based meals, Vegetarian meals, Vegetarian only, Vegan meals, Gluten free meals, BYO Special diet foods please

    Work and Study Remotely here

    Work and Study Remotely here by arrangement

    Why I became a WWOOF Host

    I have always wanted to join the WWOOFing family as it reflects so many of my and my husband’s values in life and the future for our grandchildren. Society must get far more serious about communities of people sharing land, ideas and its produce and to emphasise that there are more ways to live a balanced life rather than burn out and tail chasing. WWOOFing naturally allows for this to occur. We have always loved hosting all types of people and WWOOFing is just the follow on from what we have always done. I relish cooking and spoiling guests and being able to offer world class wines from cellar doors down our dirt road.

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