A vibrant blue wren flits onto the balcony of our stylish country cabin. It reminds me of a line in Boy Swallows Universe – Trent Dalton’s iconic coming of age story, set in 1980’s Brisbane. But here on the Scenic Rim, at the beautiful Beechmont Estate, I am an entire world away from Dalton’s troubled suburbia.
Beechmont Estate is 75 acres of bucolic bliss – a boutique country retreat that sits on a grassy ridge in the Gold Coast hinterland between the Lamington Plateau and Tamborine Mountain. Luxury cabins sleep up to 48 guests, while the surrounding pastures and bushland sleep countless whiptail wallabies, hares and other wildlife.
Beechmont takes its name from the white beech that once dominated the mountains. The trees were felled in the late 1800s to make way for the dairy industry. Now native plants are being reintroduced on the estate, which the birds seem to approve of. Get up early and you are likely to see Pale Yellow and Rose Robins darting around the creek, and hear Whipbirds calling from the bushland. The nearby national park is home to 150 species of birds, so if you are really lucky you might hear a Paradise Riflebird calling to its mate or spot an Albert’s Lyrebird showing off its plumage while exploring the area.
Hike in the neighbouring national park, go for a bike ride, stroll around the property to spot wildlife, or play nine holes at the local Canungra golf course, but whatever you do, make sure you build up an appetite, because food is a very big part of the experience at Beechmont Estate. The Paddock, a chef-hatted restaurant situated in the main lodge, is the venue for hearty breakfasts, lovely lunches, cocktails and gastro dinners. Meals feature ingredients from the kitchen garden (which appears to be shared with the wallabies) and the local region. Think bay lobster with broad beans, asparagus and yellow squash, followed by roast duck breast with heirloom beetroot and pomegranate. Finish off with chocolate and wattle seed cremeux and garden mint gelato or a selection of Australian cheeses.
If you can bare to drag yourself away from the estate the chef will make up a picnic. We head off to the golf course laden with wraps, charcuterie, nutty brownies and freshly made sausage rolls which smell so good that they barely make it past the driveway. Everything is absolutely delicious. And the staff, without exception, are all determined to ensure our stay is perfect!
It’s the middle of a Queensland heatwave when we visit Beechmont, but refreshingly mild in the mountains. The climate is generally six to eight degrees cooler than Brisbane, which makes it the perfect place to escape from the heat, and I’m even tempted to give the fireplace in our room a go. That seems excessive, but a winter break in the mountains – enjoying a roaring fire, or a seat at one of the outdoor firepits – now that is an appealing prospect. I will definitely be back to test the cosy fireplace!
Julie Fison 