Hazelwood Retreat, a new luxury destination set on a 75-acre wagyu and polo farm Australia’s Scenic Rim, will transport visitors to a place of wide-open spaces and fresh country air.
Nestled beside the world-heritage listed Lamington National Park and overlooking the rolling green hills of Beechmont and Binna Burra, the new rural property has been envisioned as an authentic yet exclusive country getaway.
To gain access to the estate visitors will need to enter a passcode at the front gates which they will receive upon booking.
There is a range of accommodation types catering for guests exclusively over the age of 14, each exuding a modern farmhouse elegance and featuring individual fireplaces, private verandas and stunning views of the hinterland landscape.
The Luxury Pavilions are north-west facing allowing guests to experience beautiful sunsets over the rolling green hills and polo field from their freestanding bath or private outdoor verandah.
The 17 King Farm Cabins offer a private deck to exploit hinterland vistas as well as an ensuite with a rain shower and a minibar stocked with locally sourced treats.
Situated at the heart of the estate is The Club House, a central meeting place where guests can relax on the Chesterfield lounge in front of the fire, watch the sunset over the polo field and indulge in a wholesome meal at The Paddock restaurant. The estate’s signature restaurant will celebrate the Scenic Rim’s farming heritage as directed by one of Australia’s top chefs, Cameron Matthews, who has been appointed as Chef-in-Residence.
The former Spicers Group Executive Chef and Churchill Fellowship award winner says his aim is to deliver unpretentious, wholesome fare that demonstrates just how good the local produce is.
“Our menu is built around food sourced from local markets, our very own market garden and beehives, and premier Australian producers. Our focus is on creating an incredible dining experience that will leave you inspired and full. We’re proud to share this authentic paddock-to-plate philosophy with you.”
Guests will be able to expect everything from Matthew’s renowned beef tartare to toasted camel milk gnocchi with brown butter and coal grilled beef with salt-baked potato, dill oil and potato cream. This focus on sustainability and the local environment extends to all facets of the retreat’s operations including the green building principles that were embedded in the estate’s design and construction.
The build saw the planting of 5,000 trees and the restoration of the once derelict dairy farm using regenerative farming practices and the introduction of native plants to rejuvenate soil biology.
Solar power currently accounts for 70% of Hazelwood’s energy consumption and the supply of Vanadium batteries by Vecco Group will see the property go completely off-grid in the next two years. The resort also has over 600,000 litres of water storage onsite, with all water sourced from harvested rainwater.
A range of activities and experiences invite guests to celebrate the untouched beauty of the natural environment. The retreat’s day spa – Spa by Hazelwood – offers organic facials, massage, scrubs and wraps inspired by the riches of the Scenic Rim. Visitors can also make the most of the pristine countryside with bespoke picnic hampers, market garden tours, horse rides on one of the beautiful local trail rides or a guided bushwalk
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