Margaret River

The Margaret River Region in the south west corner of Western Australia and 280 kms (3 hr drive) south of Perth. It is one of the most picturesque regions of the State with a ruggedly beautiful coastline, majestic native forests, dazzling beaches, great fishing, mucho surf spots, art galleries, caves and, of course, the many stunning boutique and world reknown wineries!

Please click here for directions from Perth.

Beachhouse Holiday homes are located in the coastal communities of Prevelly and Gnarabup with views to the Indian Ocean and only 10 km from the township of Margaret River. The climate is described as Mediterranean with long warm sunny days in Summer, beautiful bright crisp Spring weather and cozy winter days ideal for a fine glass of Margaret River "red" by the fire.

Our coastal community of Prevelly is situated at the Rivermouth of the Margaret River and close to the beach side area of Gnarabup, it has a general store & bottle shop, cafe and boat access. Prevelly is home to the 'Margaret River Drug Aware Pro' ( now a World Class Event!), the area is internationally recognised for its spectacular surfing conditions for both professionals and intermediate surfers. Maybe you'd like to try surfing during your stay? We recommend a lesson from our local professional, Josh Palmateer, at his local surf academy.Josh will take you to the close by beginner style waves.

Recipes from Our Newsletters

Around the corner from the main surf areas, Gnarabup beach provides perfect swimming conditions with white sandy beaches and crystal clear blue waters. You'll find some fabulous cafes like "The Common", the "Sea Garden Cafe" or the "White Elephant Cafe", best views on the coast, at Gnarabup Beach. Head Chef 

 

“AUTUMN RUSH” Chia Seed Breakfast

1 ltr coconut milk

1 cup chia seeds 

1/2 lemongrass crushed 

1 small knob ginger grated

Juice of 2 limes 

1 cup Japanese sencha tea 

1 tbsp honey

1 tbsp currants 

1 pear 

3 strawberries 

1 tbsp toasted and crushed pistachios 

1 tbsp toasted dedicated coconut. 

Method. 

Soak currants in hot Japanese sencha tea for an hour then strain out the liquid keeping the currants.

In a small pot heat up the coconut milk crushed lemongrass and grated ginger to the boil. Bring off the heat. Add juice of limes and leave to cool. When milk cooled and infused, Strain milk into a small mixing bowl. Add chia seeds and mix with a whisk occasionally for 15 minutes then leave in the fridge for an hour or preferably overnight. 

To serve take one cup of chia seed mix. Grate half the pear and currants and mix together in a mixing bowl then place into middle of serving bowl.  Drizzle with honey.  Dice up the other half of pear slice the strawberries and place on top of chia seeds. Finish by sprinkling the pistachios and coconut over the top. 

Enjoy!