COASTAL SANCTUARY
88 KING STREET, FLINDERS
THE DINING ROOM AT LANCEMORE
DUCK BUNS WITH APPLE MUSTARD
IN CONVERSATION WITH
TLC POOLS
COAST & COUNTRY
CONSISTENT ACTIVITY AND CONFIDENT PLANNING
As we move towards the summer holiday break, activity across our markets is maintaining a steady, reassuring rhythm. Campaigns are well attended, buyers are engaged, and we are seeing a balanced mix of on-market and off-market transactions. Many purchasers are keen to secure a home before the year draws to a close, which is keeping conversations and negotiations active right across our network.
At the same time, a significant amount of planning is already in motion for 2026. We are working with clients who are using December and January to get their homes photographed, styled and prepared so they can launch confidently into the February and March selling season. Others are using the next few weeks to make clear, considered plans so they are ready to act quickly when the right opportunity appears.
Overall, conditions remain balanced. There is enough stock to give buyers a choice, yet not so much that it is diluting competition for well-presented, competitively priced homes. That equilibrium is providing a fair degree of certainty for both sides of the transaction, which is exactly what most people are looking for at this time of year. It is a market that rewards preparation, realistic expectations and a willingness to meet the data consistently.
If you are considering selling early next year or would like to explore an off-market strategy before the summer break, this is an ideal time to speak with an experienced advisor. Please get in touch with our team to discuss your plans and map out the best approach for your property. ■
By John Bongiorno
COASTAL SANCTUARY
“This is one of Flinders’ most distinguished residences. The level of privacy, craftsmanship and ocean connection on offer is truly world-class.”
MARCUS CHIMINELLO - MARSHALL WHITE DIRECTOR, AUCTIONEER
88 KING STREET, FLINDERS
Hidden beyond the rolling greens and rugged coastal edge of Flinders, ‘Cyrils’ is a rare oceanfront sanctuary where tranquillity reigns. Set on approximately 1.15 acres with direct access to surf breaks and coastal trails, this sculptural singlelevel residence curves seamlessly with the landscape. Floor-toceiling glazing, soaring ceilings and heated concrete floors create a refined, grounded sense of calm throughout.
The home offers three generous bedrooms, a beautifully crafted family bathroom, and a dedicated office or lounge for quiet retreat. The main suite is a private haven with ocean views, a custom walk-in robe, ensuite, and an adjoining library with a perfectly placed window seat.
Entertaining is elevated by a gourmet concrete-bench kitchen, a butler’s pantry with top-tier appliances, and a sunken lounge
anchored by a dual-sided Cheminees Philippe fireplace. Outside, a heated 15-metre pool and spa sit within the central garden, complemented by a separate guest house for visiting family and friends. ■ VIEW SOI
FOR ENQUIRIES CONTACT
MARCUS CHIMINELLO 0411 411 271
DUCK BUNS WITH APPLE MUSTARD from The Dining Room at Lancemore
In the heart of Red Hill, The Dining Room at Lancemore showcases Executive Chef Nick McGonigal’s elevated, produce-led cuisine. His Duck Buns with Apple Mustard feature soft buns filled with aromatic confit duck and a subtly spiced apple mustard, capturing the restaurant’s refined sensibility. This recipe brings a touch of that sophistication home.
Yield: Makes 18 individual buns
INGREDIENTS
Duck Filling:
500 g confit duck leg, pulled
100 g chicken jus
10 g salt
1 g white pepper, ground
1 g cumin, ground
1 g coriander, ground
1 g ginger, ground
40 g honey
40 g cabernet vinegar
50 g orange juice
Bun Dough:
500 g plain flour
350 g milk
6 g dried yeast
30 g sugar
30 g softened butter, diced
6 g salt
Apple Mustard:
500 g plain flour
1000 g diced apple
500 g caster sugar
200 g white wine vinegar
50 g orange juice
Water, to cover 10 g Dijon mustard (to finish)
METHOD
Duck Filling:
1. Combine all ingredients and mix thoroughly.
2. Roll into 12 g balls and freeze until firm.
Bun Dough:
1. Warm the milk and yeast to 36°C, whisking regularly.
2. Add all dry ingredients to a mixer bowl.
3. With the mixer on speed 2 and using a dough hook, slowly pour in the yeast-milk mixture.
4. Once a dough forms, add butter gradually. Increase to speed 3 and mix for 5 minutes until smooth.
5. Transfer to a greased bowl, cover, and proof for around 90 minutes or until doubled in size.
6. Portion into 18–20 g pieces.
7. Wrap each dough piece around a frozen duck filling ball, then prove again until doubled.
8. Steam at 100°C on full fan for 15 minutes.
Apple Mustard:
1. Combine apple, sugar, vinegar, orange juice, and enough water to cover in a saucepan.
2. Simmer until thick and jammy.
3. Allow to cool completely.
4. Mix 100 g of the chutney with 10 g Dijon mustard.
IN CONVERSATION WITH
POOLS TLC
Photography
Credit: Mitch Lyons
Photography
9-11 WIMBA AVENUE
A 2-3 B 2-4 C 2-3
From $2,200,000
On one of Kew’s most picturesque, tree-lined streets, just 13 exclusive residences offer a rare harmony of space, serenity and refined design. Created by Idle Architects and landscaped by John Patrick, the architecture is elegant and enduring, complemented by lush green surrounds.
115 CHOMLEY STREET
PRAHRAN
A 3-4 B 2-4 C 2-3
From $2,365,000 Chomley Terraces offers refined 3 and 4-bedroom townhouse’s in Prahran East offering living rooms that are a minimum 6m wide, 9ft ceilings, individual solar panels, EV ready and some with private lifts. Designed by Cera Stribley with landscaping by Andrew Panton Design, each residence also includes keyless entry and a 6y building guarantee.
ROSS HAMS 0410 160 151 SALES BY
DEVELOPED BY GARDENS BY
DESIGNED BY
SANTA AND HIS BROTHER DOWN UNDER
PURCHASE A COPY
ALBERT PARK
Every book purchased helps brighten a child’s day, with all proceeds from Santa and His Brother Down Under going directly to KOALA Kids.
BRIGHTON
MANNINGHAM
Level 1/908 Doncaster Road, Doncaster East VIC 3109 (03) 9840 1111 OUR OFFICE LOCATIONS
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Level 2/379-381 Whitehorse Road, Balwyn VIC 3103 (03) 9822 9999
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