Blind and low-vision travellers have explored Victoria’s High Country through a sensory tourism experience.
James “Buck” McFarlane, founder of Australian accessible tourism operator Cocky Guides, accompanied the group of five blind and low-vision travellers and two guide dogs, experiencing the region through sound, texture, aroma and taste rather than sight.
Australia’s accessible tourism market includes more than 4.4 million people when travellers with a disability, seniors and companions are considered, representing a major opportunity for regional destinations.
The four-day familiarisation trip – Cocky Guides’ first to the region – was developed in collaboration with Tourism North East to demonstrate that accessibility in tourism is often about engaging more senses, not adding more infrastructure.
“Blind and low-vision travellers don’t experience less – we understand that we can deliver experiences at destinations differently,” said Buck.
“Destinations like the High Country are naturally sensory. You can hear the landscape, smell the bush, feel the trail surface and taste local produce.
“We are excited to visit the region for the first time with our travellers and show businesses how accessible and inclusive they already are.”
The long weekend centred around a flagship accessible event at King Valley winery Red Feet Wines – A Taste of the Senses: A Wine Sensory Journey of the King Valley – designed specifically for blind and low-vision guests.
Created by owner Megan Star with support from Tourism North East and Vision Australia, the experience challenged traditional visual-based tastings by placing touch, aroma and sound at the heart of wine appreciation.
Guests explored three wines paired with small dishes, while physically interacting with grape skins, oak and soil types.
The environment incorporated tactile wayfinding, anti-glare settings, professional orientation and mobility support, and braille and large-print materials.
“Wine has always been sensory – we’re simply removing the visual barrier,” said Megan. “When people slow down and focus on smell, texture and flavour, they connect more deeply with the wine and the place it comes from.”
The group also:
# Walked the Mansfield Rail Trail and felt the changing trail surfaces
# Experienced the botanical gardens through scent and texture
# Visited local food producers and tasted regional flavours
# Explored distilleries, breweries and wineries through guided sensory descriptions
“Many operators are already inclusive without realising it,” said Gina Elliott, Tourism North East.
“A few thoughtful adjustments can turn a good experience into one that’s genuinely welcoming and memorable.”
