Perisher Extends Happy Valley T-Bar for Ski Season Ahead

Perisher Valley (NSW), Australia – The loading area of Perisher’s Happy Valley T-bar is being moved 90 meters downhill this season to link up skiable terrain covered by the Australian ski and snowboard resort’s snowmaking system.nAlthough approval to do so didn’t arrive until quite late in the summer, Perisher’s team has been working hard with ski lift maker Doppelmayr to meet the deadline. Both new towers are up and the lift’s drive station has now been relocated.


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Crews work to extend Perisher’s Happy Valley T-bar 90 meters downhill this month at the NSW ski area.
(photo: Perisher)

There are still some tasks yet to go associated with the move, including relocating some snow guns and the transformer, and rehabilitating the site, but ski area officials are confident that the lengthened lift will be ready for the ski season at Perisher, set for the June long weekend of the 11th through 14th.

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Other new developments at Perisher this winter include a new groomer and snow fencing to keep the snow where it should be: on the trails. A new Prinoth Bison X groomer arrived in Smiggins in mid-April. The new snowcat will be designated as the main machine to build out Perisher’s parks this year. Matt Klemm, Perisher’s grooming manager, spent some time building features at the X Games in Aspen this year and hopes to bring those skills back to Perisher.

Perisher’s Mountain Team has also constructed meters of new snow fences in Guthega over summer. The new structures set in the area between the Possums and Bloody Mary ski runs are designed to catch snow to keep both runs well covered.

Finally, for the season ahead Perisher has undergone significant summer grooming to smooth out runs and lift loading areas, and the Leichhardt and Wentworth lifts have been converted to electrical operation. A new Curve Bar has been built for après-ski on the upper level of the Perisher Centre, while the Happy Valley Kiosk will reopen this winter for a snack while exploring the mountain.

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