sustainability that goes far beyond surface-level gestures. Each building, or ‘nest’, has been constructed using timber that the industry deemed unusable. Short lengths, irregular thicknesses and imperfect surfaces, materials that would typically end up in landfill, have instead been rescued, re-milled and transformed into the defining feature of the interiors. “These timbers weren’t reclaimed from old structures, they were simply rejected by the industry for not meeting standard specifications,” Sue says. “They move through auction systems and if they don’t sell, they end up as waste. We’ve spent years sourcing, stockpiling and reworking that material into something beautiful. “It’s certainly not the cheaper option. When you factor in the re-milling, the labour and the time involved, there are no cost savings. But being able to save all this beautiful, beautiful timber from landfill is very rewarding. It’s not just about putting some solar panels on the roof and putting a tank in, it is really living and breathing sustainability from the ground up.”
That same philosophy extends across the entire site. Buildings have been designed to work with the natural contours of the land, rather than imposing upon it. Materials have been selected to minimise the use of plasterboard, paint and plastics. Energy and water efficiency have been prioritised from the ground up. Even the way guests move through the site has been carefully considered. A network of illuminated, hand-built boardwalks connect each structure, guiding visitors through the landscape while protecting the fragile ecosystem beneath. “We’ve gone from a site that previously accommodated around 100 guests to one that accommodates just 28,” Sue says. “That’s a deliberate decision. It’s about reducing impact, protecting the peninsula and creating a more intimate experience. “The boardwalks serve a practical purpose as well. This is a known penguin nesting area, so keeping people elevated and contained helps protect that habitat. It’s another example of working with the environment rather than against it.”
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Tasmanian Hospitality Review August/September Edition
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