Nestled behind the outdoor dunny and the conservatory is a wee kitchen garden. In three raised beds made from Redgum railway sleepers, a no-dig garden of manure, straw, compost and garden soil is home to a small collection of vegetables in spring and summer. This year, Rainbow Chard and tomatoes are augmented with three broccoli plants and a smattering of beetroots.

To the side of the kitchen garden is a tiny succulent garden – Agave, Aeoniums and Aloe Vera – peeping through pebbles, and a Jasmine plant reaching upwards to a lattice still a little out of its reach.