5 MINUTES WITH SANDY McK IN LE Y
ALL THINGS REGIONAL AND SEASONAL ARE CLOSE TO THE ACRE OF ROSES OWNER’ S HEART.
Telll us about the guest accommodation at Acre of Roses.
Rob and I designed it together, with guidance from interior decorator Belle Hemming of Belle Bright Projects. We wanted an eclectic Hamptons-meetscountry feel. The Miner’s Cottage has two guestrooms – The Chinoiserie Room and The For na set ti Room–plus kitchen/ dining/ living room, an open-air cinema and a cedar hot tub. The Potting Shed is similar in style but smaller, with a studio-apartment layout.
It was important to us to have spaces with plenty of natural light, easy flow and flexibility. Sticking to budget was critical, so we used Kaboodle Kitchen cabinetry in The Miner’s Cottage, personalising it with custom panelling and reclaimed spottedgum benchtops made by local craftsman Henry Johnson. We opted for timber joinery and concrete benchtops in The Potting Shed – it looks smart and is very durable. I would say that the kitchen/ living area is the heart of The Miner’s Cottage. There’s a bay window nook by the dining table, which is a favourite spot for guests to sit and contemplate the world.
What are your interior essentials?
Good natural light. It creates a positive environment and wards off the blues in the depths of winter. Following that, warmth, comfort and style are the priorities. Wherever you are, the surroundings should feel inviting–somewhere to enjoy spending time on your own or in company.
In terms of style, our vision was for a characterful space that was also light, airy and functional. Wherever possible, we used recycled or salvaged materials – this played a big part in the overall renovation. Durability was important too.
Funnily enough, finding a place for the La Scala coffee machine caused the most consternation! The kitchen in The Miner’s
Cottage has a galley layout, so bench space is limited. The solution was to repurpose one of Rob’s old saw benches into a trolley for a dedicated coffee bar.
What are your favourite kitchen tools and ingredients?
My KitchenAid standmixer – owning one was a childhood dream. My ingredient of choice has to be fresh eggs. We don’t yet have our own brood but we are surrounded by friends who do and are happy to share.
The Daylesford-Macedon region is blessed with high rainfall and rich volcanic soil, both of which contribute to the incredible quality of the local produce. We are spoilt for choice when it comes to providores, which offer everything from award-winning poultry and beef to heirloom vegetables, truffles and regional wines. Some of our favourites are The Ferment ary for seasonal kombucha and kefir; Red Beard Historic Bakery for wood-fired sourdough; Trentham Fields for spices and Atelier Chocolat for perhaps the best bread and chocolate outside France.
Who do you usually cook for?
Friends. I love hearty help-yourself dishes for casual gatherings. Spaghetti with slowcooked meatballs, coq au vin, and chicken risotto are part of my repertoire. I do a lot of baking and preserving too – the process is meditative for me. Myc in am mon oyster s [a traditional New Zealand treat made from spiced sponge cake] are always a hit.
What’s a favourite memory of life on your farm?
The time it snowed on Christmas Day – such are the weather extremes in this region! That was in 2006. My dad had flown in from New Zealand that morning and was helping me prepare a baked ham for dinner. The house was filled with a sweet-spicy aroma that I always associate with the festive season.