New Conversations - New Volumes ℅ Artedomus
Previously cattle-grazing land, the ranch embraces its context through a creatively charged lens. In an effort to restore the native flora and fauna, the team has planted 10,000 native species, and the ranch, which is solar powered and fed by rainwater, happily hosts local wildlife, including black cockatoos, galahs, wallabies and platypuses.
The existing homestead has been transformed into The Rambler Longhouse – a five-room, adults-only guesthouse – and there are six two-bedroom barns, each with Fisher & Paykel cooktops, refrigerators, single DishDrawers, rangehoods and Combination Washer Dryers.
The design takes cues from a cluster of adjacent yet unexpected influences, culminating in something wholly its own. Julia says that Californian ranch houses, rock’n’roll’s edginess and Quentin Tarantino’s cinematic oeuvre all had a hand in Sun Ranch’s dynamic visual tapestry.
Thankfully, these many stylistic influences have been synthesised into a design outcome that simultaneously jogs the memory and casts the mind somewhere more surprising.
“We often did a virtual vibe check of sorts – if the space didn’t feel fun, light, warm, welcoming or interesting, we’d mix it up, change the tone and add more colour,” reflects Julia. Vintage and contemporary furniture found on a sourcing trip to California add an extra layer to the interiors, and there is a gamut of bespoke pieces created in collaboration with local artists and makers, including lights by Lana Launay, vessels by Lisa Lapointe and artwork by Jedda-Daisy Culley, all of which hark back to the project’s Australian roots.
Much like the interiors and activities at Sun Ranch (there’s sunrise yoga, horseback riding and “other Cosmic Cowboy experiences including cacao ceremonies, sound healing and astrology”), the dining offering is both playful and deeply considered. Fireside feasts, sunset snacks and picnics utilise fresh and organic produce from the ranch’s own gardens and neighbouring farms, championing the region and satiating guests through a fitting farm-to-table concept. Feasting can be light and easy or long and indulgent, so suitably kitting out the kitchens was an important consideration.
“Everyone experiences Fisher & Paykel in some way, from the market-fresh eggs in the morning – cooked just the way guests like – and the straight-out-of-the-oven peach muffins delivered to the rooms, to the full-size fridges in the barns that host the minibar full of delicious natural wines, beers, Capi soda and kombucha.”