COMMUNITY COOK

squares, made by my brother-in-law George, which were aged as they were laid, giving the impression they’d been there a century ago. Pressed tin awnings were found in an old antique shop.

Everything that I sourced needed to have a feeling from a time gone by. Benches, lamps, tables, and trunks all married with the saddles, bridles and old tin memorabilia that had lain about in there for years. It was good fun collecting along the way. I found many things that most people would throw out, tting in beautifully with the rustic atmosphere.

Probably the most expensive part of the renovation was the lighting. Wiring had to be brought in underground, with the power points and cables discreetly hidden from view. The wall sconces and lamps were placed to give a dim candlelit ambience. The electrician, who did his apprenticeship with the bright-light brigade, found it rather challenging. My father thought this added expense unnecessarily, but later he came to appreciate the atmosphere. Five years from rst starting on The Barn, I often nd myself sitting, reading or entertaining our friends here. The atmosphere you create along the way with wine, music and food, just relaxes and enhances the senses of even the most awkward or dull guest. Many good times have been shared in The Barn: stories told and memories made.

We hope to enjoy many more seasons at The Barn. For me, it has become a sanctuary to escape the chaos of life. Having lived at Rock eld all my life, the restoration of The Barn has been like bringing back an old friend, whose memory was fading and whose bones were broken. Now, with its spirit revived, it has rekindled and threaded together many friendships and happy childhood memories. It has given the house and garden charm and it continues to amaze me how one (lovingly restored) old slab building could bring so much joy and pleasure. @r_josephcorkhill_country_nsw

Opposite A vintage birthing trolley from Boorowa Hospital now aids in the gestation of conviviality.

The School of Arts hall in Burringbar, New South Wales, is the perfect place for Belinda Jeffery’s pop-up cooking school, where all are welcome.

Words Julie Gibbs Photography Elise Hassey

Above Produce from the local farmers’ markets makes Belinda’s shopping easy. Opposite page Belinda’s famous rough puff pastry makes delicious berry hand pies.