A feeling of such deep peace and relaxation permeates Bells at Killcare, it’s easy to overlook the fact that the resort is something of a trailblazer. When it opened in 2007, Bells – on the NSW Central Coast north of Sydney – was one of Australia’s first luxury resorts, a boutique network of cottages, villas and suites surrounded by extensive grounds and, beyond them, the magnificent Bouddi National Park.
Each residence is furnished in crisp, Hamptons-inspired style, with a nautical colour scheme and plenty of secluded outdoor areas to bask in the sunshine. The nearby beaches and hidden coves beckon, just a short drive away.
From the outset, Bells’ kitchen garden has been a cherished feature, its produce setting the tone for the restaurant’s seasonal menu. With its vegetables, orchard, beehives and brood of chickens, the garden has also become a cornerstone of Bells’ sustainability initiatives, culminating in the resort being awarded the prestigious Good Living Sustainability Award at the Sydney Morning Herald Good Food Guide Awards, back in 2012.
This marriage of luxury and sustainability dovetails so perfectly with our mission at LUMIRA that we’re delighted to have partnered with Bells on the creation of a new scent: Bells at Killcare. Lovingly handcrafted in Australia and using all Australian ingredients, the scent is inspired by the resort’s gardens, together with the native flora of Bouddi National Park.
Explore the area around Bells for an incredible bush-to-coast experience. For LUMIRA founder and creative director Almira Armstrong, some of the most joyful moments can be found watching whales at the lookout across from Bells or simply sitting in the rockpool at Killcare Beach with her kids.
Take the opportunity to relax and unwind. “It’s nice being out of the city – you can truly switch off when you’re there,” Armstrong says. Go fishing off the jetty in nearby Wagstaffe, hike through Bouddi National Park or roast marshmallows over a bonfire on Killcare Beach.
Armstrong recommends enjoying a late lunch on the terrace of The Wild Flower restaurant. Under the eye of culinary director Sean Connolly, the menu is influenced by sunshine-soaked terrains from Morocco to the Mediterranean. A minimum of 15% of the produce comes direct from Bells’ kitchen garden.
Written by Michelle Bateman