Campo de Flori is a 52 acre sustainable boutique farm business high in the mountains of the Huon Valley, Tasmania. This farm was carved out of the bush in 2010 by David Peck and Lisa Britzman. They grow and produce extra virgin olive oil, table olives, several varieties of lavender, purple garlic, raspberries, blueberries and extra category 1 grade saffron. They built an Alan Scott design wood fired oven and pottery studio on the property. Crops were selected and planted to have produce in the different seasons on the farm. Lavender, berries and garlic are harvested in the summer, saffron in autumn, and olives in late autumn to winter. The ethos of Campo de Flori is to be self-sufficient while maintaining a balanced ecosystem on the property. Sustainable uses of resources are considered as well as implementing biological farming techniques on the farm. This form of sustainable farming practice not only benefits the environment but delivers top quality farm produce. Lisa maintains a pottery practice on the farm and sells her ceramic art in several galleries in Hobart, the Cradle Mt. Lodge and online. David enjoys filling the air with the aroma of his fresh baked breads, which pop up at local markets. Their lavender is used in products created on the farm and sold through the Salamanca Market, the Huon Visitor Centre, and galleries in Hobart. Other farm products can be found at their open farm gate and studio days throughout the year.