Stylish, sophisticated and discreet. That was the brief when it came to designing Bangalay Luxury Villas in Shoalhaven Heads, on a site nestled between Seven Mile Beach and the native Bangalay Sand Forest, from which it takes its name.
The coastal forest, which borders the white sand beach, is teeming with native flora, including banksia, lilly pilly and, of course, bangalay trees – a type of eucalypt. It’s a protected habitat that is unique to the South Coast and just one of the things that makes the location so special, says owner and developer Michelle Bishop, who first eyed the site in 2005 before eventually opening the luxury accommodation in 2018.
Originally a holiday camp for the Australian Postal Workers’ Union, the seaside cottages had been abandoned for decades and left to rot. “It was completely derelict and a real eyesore,” recalls Bishop, who developed the project alongside her builder husband Tom, winning a Master Builder award in the process.
Each of the 16 private villas feature fully equipped kitchens, including an oven and dishwasher, along with open-plan living and dining areas, separate from the bedrooms. They are sleek, spacious and understated, inviting you to relax in a way that more formal hotels and resorts rarely do.
Keeping things informal was essential for Bishop, who grew up in the area and wanted to stay true to Shoalhaven Heads’ laid-back spirit. “We wanted to celebrate what this community has to offer,” she explains. “It’s very down to earth. Growing up here, that’s something I really appreciate.”
Denne historien er fra August 2020-utgaven av Gourmet Traveller.
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Denne historien er fra August 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.