A BLISSFUL AND SILENT ESCAPE
An ultimate escape to peace and quiet amid the wild and natural beauty and beaches of Flinders Island
RUMBLING down a dirt road, the grips of digital connectivity and the city loosen and fall away. I spot the farm gate I’m looking for among sprawling paddocks at the northwest tip of the Flinders Island about 40 minutes drive from the main township, Whitemark.
I needlessly indicate and turn left into the driveway.
Rolling up to Wombat Lodge – named for the squat marsupials that once burrowed and lived underneath – the architectural lines of the upcycled shearing shed resemble something sleek and modern but are subdued by the use of the original wooden boards.
It settles seamlessly into the 1400ha Quoin Farm.
Stepping through the glass sliding door is like stepping through my phone screen into the styled world of Instagram. Everything is delicately and expertly designed with beautiful art and adornments and antique knick-knacks.
Beyond the space’s beauty, it is practical, useful and meaningful – the chef’s kitchen designed by acclaimed chef Luke Burgess, the books worth reading, the luxurious day beds and the wood heater.
Outside is a large deck with a barbecue, seats and a view of green fields, trees and Mt Killiecrankie.
It’s a work trip for me, so I’m on my own, but I can imagine how well suited the threebedroom cottage, the land, the location would be to its intended guests – wedding parties, honeymooners, luxury walking groups and travelling chefs. I drop my bags into a bedroom with a northerly aspect. The quintessential Australian summer’s day demands sunscreen and as I’m slopping it on my nose, host Jo Youl arrives with a hamper of fresh island produce.
Jo runs Wombat Lodge with her husband Tom and on their farm, where they run Angus cattle and live with their three children Alice, Billy and Georgina and dog Buddy.
The couple have been bringing exciting projects, events and experiences to the island for the past five years.
Last year they opened The Flinders Wharf restaurant at Whitemark, where they run a culinary program, On Onland Time, featuring visiting chefs.
And they have been quietly adding to their accommodation offerings, which include The
Cray Shack at Killiecrankie Beach, Dwarf Cottage, and now Wombat Lodge, as well as River’s Rest in Launceston.
A tablet on the kitchen counter is loaded with information, photos and maps of the area and Jo points out the tracklines through paddocks and bush to the secluded beach at the northern end of Killiecrankie Bay.
I pack a bag and set off on foot. Having left the maps behind, I’m soon heading in the wrong direction. Luckily Jo is a message away and tells me to come back to grab one of the farm e-bikes and try again.
As I bump down a four-wheel-drive trail, the trees ahead of me part, revealing crystal water.
I rest my bike against a rock. And I’m straight into the water, which is cold at first, but quickly seems to warm.
BOOKINGS: Wombat Lodge is available for bookings at $350 per night. The accommodation includes in-house breakfast including artisan bread and beautiful cultured butter. There is unlimited use of Wi-Fi and e-bikes for Wombat Lodge and its sister Dwarf Cottage.
DINING WHILE THERE: Guests can opt to include any of a selection of dining experiences in their package including a big breakfast ($38/per person), a champagne brunch ($45/pp), lunch to go ($30/pp), a grazing board ($40/pp), sunset small bites ($40/pp), DIY dinner ($55/pp) or a private chef at Wombat Lodge or Dwarf cottage (price on application).