Ocean Drive

Savour the delights of coastal Victoria.

Architect Rob Mills was inspired by the surrounding flora when he designed the interior scheme at Ocean House in Lorne in Victoria. “We took the colour for the interior from the trunks of the gum trees outside,” he says. “It’s very serene. When I arrive, the first thing I do is go to the terrace and lie down on the day bed and take a big deep breath.”

Ocean House is Rob’s happy place: long summer days are spent here, and at the nearby beach with his family. “I love entertaining for family and friends. We join the dining table to another large table and feast on fish, roasts and vegetables accompanied by my favourite wine – a good chardonnay,” he says. The house is fabulous for guests but it is also a great place to retreat to work solo. “I’ve had some good times there alone working. I can sit at that dining table and get inspired and just go,” he says.

Fish is tricky to cook on a barbecue as it can stick. If you have a barbecue with a hot plate, place a dampened piece of baking paper on the plate, then the fish on top; this will prevent the skin from sticking. If you’re using a grill plate (recommended for better flavour), you need to make sure the grill is super-hot to cook the skin without it sticking; when you turn the fish, it should be turned onto a clean section of the grill. Jerk spice is traditionally made using scotch bonnet chillies; substitute with habaneros or small red chillies if unavailable.

4 whole plate-size snappers (about

600g each), skin on, cleaned Olive oil, for drizzling

Shaved coconut, for garnish

Jerk seasoning

6 habaneros or small red chillies,

coarsely chopped

3 cloves garlic, coarsely chopped 2 spring onions, finely chopped

Juice of 2 limes

2 tbsp brown sugar

1 tbsp allspice

2 tsp finely grated ginger

1 tsp finely chopped thyme

Pineapple & lime salad

1 small pineapple, peeled, cored and diced 1 jicama or kohlrabi, cut into matchsticks ½ red onion, thinly sliced

1 cup coarsely chopped mint

Juice of 2 juicy limes

Drizzle of olive oil

1 If using a charcoal barbecue, preheat until glowing embers form; preheat other types of barbecue or a chargrill pan to high heat.

2 Pound chillies and garlic to a smooth paste in a mortar and pestle. Stir remaining ingredients and 1 tsp sea salt flakes through. 2 Slash fish a few times along the flesh, then rub all over with jerk seasoning. Drizzle with oil, then grill, turning very carefully every few minutes until fish has a nice crust and is cooked through (13-16 mins). Transfer to serving plates and keep warm.

3 Combine all salad ingredients in a bowl, season to taste and serve with fish.

“Rob has created a truly sublime interior that’s a perfect place to escape from the city as well as an inspiring place to work.” Sibella Court

OPPOSITE The exterior of Ocean House – a stunning getaway in Lorne designed by architect Rob Mills.

Rob outside Ocean House, which he designed and built to complement the natural beauty of the Lorne landscape. JERK SNAPPER WITH PINEAPPLE & LIME SALAD Prep: 15 mins. Cooking: 20 mins. Serves 4 as a light meal

ABOVE Ocean House is great for work and play. ABOVE RIGHT Stylist Sibella Court took a road trip to Ocean House to work on her new collection. Artwork is minimal so as not to compete with the view – the stunning bronze Lynne Edey sculpture is a dramatic exception. The Living Divani sofa from Space. BOTTOM RIGHT This serene sanctuary this invites relaxation. BOTTOM LEFT The local fauna is pretty friendly. #