Sophie Lord and her partner (architect Ben Gray) bought this 16-acre plot of land in the middle of the Kangaroo Valley on a drizzly Monday morning three years ago completely on a whim. It had been on the market for two years and was overgrown with tall weeds, tumbledown sheds, rusty tractor parts and wild bamboo. There was no septic tank, power or water, but it was perfect.

In the years since purchasing the plot of land, they’ve crafted a beautiful piece of accommodation. The A-frame is made from recycled, natural or sustainably sourced materials – creating a sheltered, secluded nook in the middle of regional New South Wales that’s finally ready for visitors. Slice of heaven right there!

Is there anyone who can resist a plate of golden, crispy, deliciously salty saganaki fresh from the pan?! I think not.

Cle-ann Stampolidis joins us again today, with her take on this favourite Greek dish.  With the addition of crunchy sesame seeds and a drizzle of fresh honey, Cle-ann’s saganaki is a seriously decadent treat, and a guaranteed crowd-pleaser.  It’s also super quick to prepare, and pretty much fool proof – just make sure you serve it immediately, whilst still piping hot!