At Home with Annabel Langbein

Annabel Langbein’s stunning lakeside home was designed for both relaxation and celebration.

When Annabel Langbein first laid eyes on her 27-acre slice of paradise beside Lake Wānaka back in 1996, there was much to be desired. Smothered in bracken and blackberry, she describes the site as “a bog” and an unwelcome surprise purchase by her visionary husband Ted Hewetson.

Fast forward 26 years – and whole lot of dedication, commitment, and sheer hard work by the couple – the property is immaculate and thriving with numerous flower and vegetable gardens, orchards, a tranquil pond, a guest cabin and a barn-turned residence.

It’s a secluded, peaceful sanctuary where Annabel indulges her long-held philosophy of living off the land, slowing down and entertaining friends and family.

Who do you live with?

My husband Ted. Our adult children, Sean and Rose, are now both living in Europe.

How long have you lived in your home and what initially attracted you to it?

There was absolutely nothing here when we bought the place all those years ago. One day Ted suggested a picnic by the lake, then we bush-whacked our way up the hill and he said, ‘this is our land’. I wasn’t in the slightest bit happy about it! But in 2000 we built the cabin, and a barn at the top of the hill. As the kids got bigger, fitting everyone in the cabin became a struggle so we decided to move the barn down the hill and renovated it in 2014, having also designed it as a film studio for The Free Range Cook TV series. I love it because it’s very cosy and simple and we’ve kept the authenticity of the barn with its original beams. The interior walls are lined with locally milled NZ cedar which gives a natural feel to the space. The barn is two bedrooms, and when we have friends and family stay, they can be completely self-contained in the cabin.

What is it about your home that makes you feel at ease?

The right lighting is very important. Having just spent nearly four months in France, where everyone shutters up their houses to keep them cool, I really appreciate living in a light, bright home. I love soft lighting – the handblown glass pendants above the dining table and the floor lamps give a lovely ambiance.

It’s also small, cosy and comfortable with underfloor heating, which is a saviour in those colder Wānaka winter months.

Describe your perfect Sunday at home in Wānaka:

Ted brings me a cup of coffee in bed, then he’ll read the paper and I’ll read a book for a while. Then I’ll meet up with a friend and go for a walk. One of my favourite things is having people over for a long Sunday lunch – I’ll make something like a lamb oyster shoulder with smashed, roasted potatoes, served with a salad or two from the garden.

Currently, fresh rocket and beetroot are my go-to, combined with hazelnuts from the orchard and big dollops of creamy NZ buffalo cheese. Then, of course, there will be something sweet and delicious to follow.

I also like to serve my own plum gin. I’ve been making it from the wild plums from our reserve for years, then Broken Heart Spirits in Arrowtown began distilling and selling it. The gin elixir is called Bella and I’m really proud of it, it’s delicious and only 25% alcohol. Rose has done a lot of great work on the brand and we’ve had a beautiful time creating ‘Bella sours’ and ‘Bella–tinis’ - our recipes are all on drinkbella.com.

What is your favourite room of the house and why?

The kitchen. The whole house is designed around the kitchen and entertaining – I didn’t want to be stuck in a back room preparing dinner, I enjoy chatting to everyone while cooking. We have also built a new standalone library, which is a really peaceful space to sit down and read a book or enjoy cocktails with friends.

Tell us about your interior design style – do you lean towards a particular aesthetic?

I would say country with a mixture of textures – I like having nice linen curtains and soft furnishings. I think soft furnishings really help a room to feel warm and welcoming. Wilson & Dorset sheepskins are perfect for this, and I always like to have a collection of freshly picked flowers in vases.

What is your favourite functional, decorative or sentimental piece and what is special about it?

I cherish my mother’s paintings. She hasn’t been around for nearly 20 years now but having her art on the walls always makes me feel close to her. Anne used to exhibit quite often in Wellington while we were growing up. Her art was impressionistic in style and she did a lot of work with collage.

I also have a beautiful ceramic apple on my coffee table, which was given to me by my dear friend and Rose’s godmother, Birgitta Watz. She is a wonderfully talented ceramic artist and has a big studio in Stockholm, and works in the permanent collection in the Louvre.

When it comes to homewares and furniture, do you prefer luxury, new pieces or vintage finds?

I’m not someone who craves new things – all the furniture in the library came from our Auckland house. As I was opening up the artworks I realised how much I enjoy having the things I have acquired over many decades around me. Not that they are of any particular value, it’s more the comfort of their familiarity.

I’ve also collected all of my mother’s and grandmother’s china – I love china and ceramicware, and glasses, new or old.

How will you be celebrating Christmas this year?

We won’t have any kids home for Christmas – if they hadn’t come home last year I would be miserable but I know they are happy and will have a wonderful Christmas together in Europe.

Ted and I will have some friends over for lunch and if it’s calm and sunny we’ll head out on the lake in the jetboat. I drive everyone mad because I always go over the top, I love my Christmas rituals. We’ll have lunch at 3-4pm, usually twice-roasted duck with as many veges as I can find.

For dessert, it’s most likely to be meringues and cream, berries, tiramisu … a grand selection and lots of deliciousness.

One of the first things I always do is set the table, be it for Christmas, Sunday lunch or any other occasion. This is the best thing you can do when inviting people over – you may not have cooked anything yet, but if the table is set, they will always feel welcome.