Ticket to hap­pi­ness

Serv­ing as a busi­ness and liv­ing quar­ters, the Sta­tion Master’s Cot­tage at Kempton is a hive of ac­tiv­ity as well as a cosy, wel­com­ing home, writes Roger Han­son

Sunday Tasmanian - Tassie Living - - FRONT PAGE -

THE Sta­tion Master’s Cot­tage at Kempton is still a hub for the South­ern Mid­lands town. Built in 1888, the two- storey weath­er­board house was orig­i­nally built to house the sta­tion master of the town’s rail­way sta­tion.

The steam and bus­tle of the rail­way has long since gone, but the house still stands to serve the com­mu­nity in its mod­ern guise as the ru­ral clinic of Dr Greg Booth and wife Denise.

The cou­ple, along with their young son, moved to the house in the late 1980s and set about restor­ing the house, rais­ing a fam­ily and serv­ing the com­mu­nity.

Later, two daugh­ters ar­rived and the Booths started cre­at­ing ex­tra space on the sec­ond floor for the grow­ing fam­ily.

The house has a lovely, cosy feel about it that comes with the warmth of the fam­ily now and of fam­i­lies past.

‘‘ In the mid- 90s we did a ma­jor makeover of the kitchen, cre­ated a din­ing room and dug a cel­lar,’’ Mrs Booth said.

The cel­lar is home to an eclec­tic col­lec­tion of beers from through­out the world and wine. And the cool con­fines lend it­self per­fectly to food stor­age, most of which is lo­cal in­sea­son pro­duce.

The re­vamped kitchen is the cen­tral fo­cus of the house.

The kitchen is di­vided into two work­sta­tions – off to one side is an L- shaped area look­ing out into the garden, which is the food prepa­ra­tion area that houses the oven and fridge as well as a neat space in a nook that’s been cre­ated for the pantry.

A high- set ta­ble, which al­lows peo­ple to sit on stalls and chat and en­joy a cuppa, has been cre­ated for the barista sec­tion and di­vides the kitchen.

The clever de­sign of the kitchen al­lows for two dif­fer­ent func­tions to be car­ried out, with­out peo­ple get­ting in each other’s way.

The smart lay­out of the liv­ing and din­ing area, which re­tains the charm of the 19th cen­tury, leads to the garden through the orig­i­nal dou­ble doors, of­fer­ing a won­der­ful space for en­ter­tain­ing – some­thing that would have been a reg­u­lar event when the sta­tion master was in res­i­dence.

The gor­geous garden with its paths, trees of­fer­ing gen­er­ous shade, na­tive plants and flow­er­ing garden beds, cre­ate a re­spite from a busy life. It is the per­fect set­ting to sit down with a cuppa and read a book.

A new, but not- so- mod­ern re­cent ad­di­tion to the out­door en­ter­tain­ing area is the wood- fired pizza oven built by a trav­el­ling French stone­ma­son, who also did ex­ten­sive work on Dysart House up the road.

Em­ploy­ing tra­di­tional skills the French­man, Jean- Daniel, crafted a fine oven that will stand the test of time yet al­low for tasty treats to be turned out from its smoky, hot in­te­rior.

Stand­ing in the neat court­yard sur­rounded by a tow­er­ing gum, the pizza oven and the spires of the master’s cot­tage, you are is eas­ily trans­ported back to an­other time and place.

LUKE BOW­DEN

HIS­TORIC CHARM: The Sta­tion Master’s Cot­tage at Kempton, with ( above right from top) owner Denise Booth with Belle; the liv­ing room; and the wood- fired pizza oven in the garden. Pic­tures:

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