The Review: Moorabinda Lodge, Yarra Ranges

THE LOCATION

The Yarra Ranges is a collection of villages connected by switchback roads through rod-straight mountain ash trees and fern-fringed valleys. You can find family fun on the Puffing Billy steam trains, killer cuisine from some of Melbourne's top chefs and Victorian gardens frequented by wombats and wedge-tailed eagles. It can be romantic or fun for all ages, you can hit the spa or zipline through the forest. There is a wealth of weekend-away gold in them thar hills. Moorabinda Lodge, just out of the town of Olinda, is flexible too; use it to explore the ranges, or never walk further than your farm gate.

THE PLACE

Perfectly placed to look over the Yarra Valley, the all-about-the-view approach of the Robin Boyd-designed Moorabinda Lodge makes you feel like you are living in an ever-changing landscape painting – soft pastels at sunrise and muted charcoals at dusk. Boyd – an outspoken architect known for his modernist style – designed the three-bedroom property in 1962 for owners the Bankins and it is a prime example of his attempts to provide a strong rapport between the built and natural environments. There are the soaring windows, the glass-cubed bathrooms and an expansive wooden deck. This home is in thrall to its valley view, it dominates the bedrooms, the kitchen and the dining room; the mood of the building changes with the weather. At night the twinkling lights in the valley look like a giant bowl full of stars.

THE ROOMS

Our bedroom in the southerly wing is awash in neutral colours and soft furnishings with a deep bay window, and bathroom with shower views across the farmland (and a modesty screen lest you have visitors). At the rear of the house is a kids' bedroom that sleeps four and includes a rooftop cubby, drawing desk and ornate tree trunks strung with felt bunting. Boyd's creation is beautifully simple with a huge living space, kitchen with an Aga at its centre and nooks to read and watch television.

THE FOOD

The lodge has the same owners as neighbouring Coonara Springs restaurant and chef Adrian Upward has filled the fridge with several types of house-smoked bacon, house-made sausages, preserves and smoked salmon. The restaurant itself is a five-minute amble down your driveway to a Victorian-era cottage. Dishes on chef Adrian's menu might include a chicken liver parfait with sourdough toast, harpuka with saffron and spiced yoghurt and a chocolate mousse with salted caramel crack ice cream.

STEPPING OUT