Breeze Magazine Central Coast Issue 6

Issue 6

Breeze magazine

Dec/Jan 2013

THE CENTRAL COAST’S OWN ONLINE LIFESTYLE MAGAZINE

BEACHES GUIDE A CLEVER BEACH HOUSE CONVERSION NAISDA DANCE COLLEGE

Happy First BIRTHDAY BREEZE READERS!

summer

BYBLOS LEBANESE RESTAURANT REVIVER BAR AND MORE!

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THE NEXT ISSUE OF BREEZE WILL BE ON YOUR MONITORS EARLY FEBRUARY

COPYRIGHT Š Breeze magazine. All rights reserved. Copyright of articles and photographs remain the property of Breeze magazine or of the contributor and may not be reproduced without prior permission.

Issue 6

Dec/Jan

What a big year it’s been!

Many of you won’t know that just a little over a year ago we decided to put our skills in publishing and web development to use and produce a lifestyle magazine for the Central Coast.

It has been a rewarding adventure from day one! Despite the incredible amount of work it takes for such a small team to produce Breeze—we usually write and photograph everything ourselves—we have met so many interesting people and had the opportunity to get out and explore this beautiful region of ours, which has been a truly enriching experience.

Breeze magazine will be back next year with more exciting stories.

We also have a Breeze baby on the way.

He’s due soon after the next issue so that will certainly make life interesting!

Breeze magazine We’d like to take the opportunity to thank everyone who has been a part of the Breeze experience over this year, especially our readers. We love hearing from you so please keep sending us your feedback!

A big thanks to Jen, Gordana, Lisa, Kristy, Vanessa, Chloe and Linda. And to our family and friends who have stoically accepted the demise of our social life!

Michelle & Tim

The team Co-founder and Creative Director.

Michelle has had a long career in print design and publishing.

She has worked for most publishers within Australia and many overseas. Michelle is part of the designit4u team that produces Breeze. She also writes most of the articles, with some outside editorial help!

Visit Designit4u’s website

Co-founder and Digital Director.

Tim is a web designer with a previous career in corporate IT. He is responsible for the online component of Breeze and, with Michelle, he forms the team at designit4u. Tim is also responsible for much of the photography featured in the magazine.

Visit Designit4u’s website

See Lisa’s work on p.14 and p.34.

Lisa Haymes is a Central Coast-based photographer and artist. She graduated with distinction in photography at the National Art School in Sydney, also studying experimental drawing and architectural theory. She has been with Breeze since Issue 2.

Visit Lisa’s website

Follow Lisa on Facebook

Find Chloe’s work on p.76 Chloe Webb is a young music journalist based on the Central Coast. With an intense passion for the local music scene and for upcoming artists, she has compiled an impressive portfolio from a young age. This is the third issue Chloe has contributed to.

Breeze magazine is designed and produced by Designit4u

CLICK to visit our website www.designit4u.com.au

CLICK TO FOLLOW BREEZE ON FACEBOOK CLICK TO FOLLOW DESIGNIT4U ON FACEBOOK To receive your copy of Breeze magazine, sign up to our newsletter at www.breezemag.com.au

contents

By Weave 14

The Old Milk Factory 52

Dapper Darlings 28

Reviver 56

NAISDA 34

Music 76

Byblos 86

Bubbles 120

Jimmy G’s 102

Clever Conversion 122

Party Food 108

Beach Guide 136

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Breeze loves...

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Cushion covers. Large $120, small $65.

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Drink bottles $25.

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unique gifts from the bouddi gallery

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d Wine coolers $25 each

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Paintings $150 each.

Mug $15.

Tray $10.

Bangle $20.

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Breeze loves...

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Joy Noel blocks $22.

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rustic christmas from trouvè at terrigal

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Large metal reindeer decoration $82.

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Rocking horse decoration $22.

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Noel hessian bunting $14.

Natives

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They’re not paintings but they may as well be. Viewers are often taken aback when they learn that the canvases they have been admiring are really photographs, “and quite realistic ones at that”, adds the artist behind the works, Esther Beaton.

Flannel Flowers

Her upcoming exhibition, entitled “Natives”, is a study of Australia’s botanical treasures and how they are completely different from anything else in the world.

“It’s important to me that the flowers retain their character”, she says.

“Australia’s wildflowers are kind of rough and tough in personality. They don’t have soft petals and delicate colours like the English cottage flowers we’re used to. But Australian flowers have their own type of beauty and I wanted to show this.”

The exhibition opens on January 17 at the Palm House in Sydney’s Botanic Gardens and runs for two weeks, until the 30th. It is open every day from 10am to 4pm and entry is free.

Waratah

For more details about the exhibition, go to www.TheNativesExhibition.com or www.estherbeaton.com

Esther Beaton is not new to Breeze magazine. She wrote and photographed the feature “A Mediterranean Spirit” for Issue 2, Feb/Mar 2012.

Photograph by Jodi Cameron

luxury dog beds www.oscarandlulu.com.au

Vintage Garden

find us on facebook!

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Breeze people

Photography by Lisa Haymes

By Weave

A move to the Coast inspires a Sydney-based couturier.

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Despite much travelling, Sydney has been the main base for clothing designer Weave since her time studying at the National Art School in Darlinghurst.

Weave now comes home to the beautiful shores of Brisbane Water, having swapped life in the Eastern Suburbs for the slower pace of the Central Coast.

This change seems to have been coming on for a while with Weave feeling hemmed in by city living, but surprisingly there was little planning behind the eventual uprooting of her life.

Weave knew she had to remain within easy reach of Sydney for the sake of her business, so she drew a circle around the city and started searching.

Friends in Berowra and on the Coast meant that she looked north first.

She had very little knowledge of the Central Coast but when she saw her

TOP RIGHT Weave’s beloved cat

Nullah is also enjoying the change of pace.

BOTTOM RIGHT Spoils from

a garden full of summer blooms.

LEFT Weave wears one of her

elegant creations.

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new home on the internet, with its airy interior and stunning views of mangroves and sail boats, Weave knew she had found her new life and started packing.

Weave has been charmed by everything she has found. She is slowly exploring the different areas of her now home region, as well as simply enjoying the serenity at the bottom of her garden.

Her work has mainly involved high-end couture fashion, including stunning commissioned wedding gowns. More recently Weave has been involved in commercial work, such as creating complete wardrobes for performing artists and working on film costumes.

She recently had the opportunity to work on the costumes for feature film The Sapphires, starring Jessica Mauboy and Deborah Mailman.

TOP RIGHT Weave has many

beautiful journals filled with her collections and ideas.

BOTTOM RIGHT Weave’s workroom

in the basement of her new home.

LEFT One of Weave’s illustration-

filled journals.

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The latest incarnation of By Weave is a new collection called Wind. This new work is directly influenced by her seachange and features more relaxed pieces and loungewear. Weave has found that the move has seen a return to her artistic roots and she is combining found objects and handcrafting in the pieces.

When Weave first moved she was so lured by the view that she didn’t want to turn on the television. She started making macramé instead and has since incorporated it into her new line. Weave also has a desire to see her work become more accessible and enjoyed more often, not just for one-off special occasions.

PRECEDING PAGES The pieces in

the new collection, Wind by Weave are more relaxed but have the same exquisite craftsmanship of By Weave couture creations.

TOP LEFT Wind by Weave will also

feature homewares, including cushions.

BOTTOM LEFT Weave is inspired by

finds on her walks along Brisbane Water.

RIGHT The move to a quieter lifestyle

has seen Weave embrace handmade crafts once again. Her macramé plant holders have been popular at Avoca Beachside Markets.

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While the collection isn’t formally launched until February, you have the chance for a sneak peek before then.

Weave has a stall at Avoca Beachside Markets selling handmade pieces, many of which are the forerunners to collection pieces. The stall has been a way for her to get back into the craft of creating fashion and of gauging reaction.

It has also been a great way for Weave to become part of her new community.

Between the new collection, high demand as a stylist, couture bridal and film and costume work, it’s easy to see why creating a new, slower-paced personal life had become so important to Weave. Little did she know that it would also set off a creative energy and sense of renewal that would lead to even more opportunities! Luckily Brisbane Water is always at the bottom of the garden, calming and grounding her, and providing inspiration.

LEFT Treasures brought home by

Weave’s teenage daughter after a recent trip to Burma.

RIGHT Weave has purposefully kept

her new space uncluttered.

The stunning piece on the far wall is actually a piece of handpainted silk

by Prada, part of Weave’s extensive fabric collection.

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bridal

by weave

Weave has recently come together with a group of skilled professionals to create the ultimate bridal team. Called At One, the team offers a unique opportunity for brides-to-be and their wedding parties to get together with the team on one evening and bring their vision to life. Over champagne and canapĂŠs everything from gown, hair and makeup, catering, flowers and photography can be arranged to ensure a seamless concept from start to finish.

Studio 33, level 3, 151 Bayswater Rd, Rushcutters Bay 2011 Enquiries: 0415 172 401

click to follow on facebook

You can find Weave each month at Avoca Beachside Markets.

Click to follow Weave on Facebook.

Click for the By Weave website.

CLICK CLICK

www.bennettphotography.com.au

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Breeze news

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apper Darlings

The Long Jetty vintage strip continues to grow and has some new faces.

Many of us were sad to see clothing shop Pumpanickle Vintage depart Long Jetty for a move further north, but in an almost seamless transition Dapper Darlings has taken over the sweet, retro shopfront they vacated.

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Dapper Darlings is the shared passion of Linda Wales and her partner Daniel (with Linda’s mum Rhonda as part-owner).

They also share artistic sensibilities, with Linda being an accomplished photographer (and Breeze contributor) and Daniel an artist and illustrator.

The couple are passionate about recycling, sustainability and finding beauty in old things.

The store stocks a comprehensive range of men’s and women’s clothing and accessories, all handpicked by Linda and Daniel. Each item is meticulously gone over, mended where necessary, and sometimes dyed or altered, or just as often left in all its vintage glory.

Dapper Darlings also sells a range of locally made jewellery and accessories and are stockists of Uppercut Deluxe pomade and KeepCups.

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details Shop 298 The Entrance Road, Long Jetty, NSW. Open: Tuesday to Sunday 10 – 4:30.

Find Dapper Darlings on Instagram @dapperdarlings.

Click to follow Dapper Darlings on Facebook.

Click to find them on Etsy.

CLICK CLICK

other news ...

Dapper Darlings and the vintage community at Long Jetty will soon have another new neighbour.

The Bower Bird Project has given up its premises in Gosford and is headed to Long Jetty, due to open on the 8th of December.

The Bower Bird Project is a showcase of artists and artisans, most of whom use recycled materials in their work.

3/308 The Entrance Road, Long Jetty.

Click to follow The Bower Bird Project on Facebook..

CLICK

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Breeze places

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Performance photograph by Vanessa Chaperlin

NAISDA Dance College

Photography by Lisa Haymes Photography

Tucked away in Kariong’s Mt Penang Parklands is one of the country’s most pre-eminent performing arts training institutions.

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Performance photograph by Vanessa Chaperlin

Many of you will have

heard of Bangarra Dance Theatre, the Indigenous contemporary dance company, but did you know that our region is home to NAISDA (National Aboriginal Islander Skills Development Association) Dance College, one of Australia’s pre-eminent performing arts training institutions and the birthplace of Contemporary Indigenous Dance?

For 30 years, NAISDA was housed in inner-city locations such as Redfern, Glebe and The Rocks. With 2006 came the chance to relocate to Mt Penang Parklands, a 152 hectare governmentowned development at Kariong. Initially, the muddle of aging buildings on the site may not have been a huge improvement

on their former digs, but the tranquillity oand space for the college to grow and evolve proved a major advantage. So did the location (just an hour from Sydney), as some tutors and employees commute to the new site and the college can still easily maintain contact with other artistic organisations in Sydney.

Mid-2012 saw the completion of development at the site, integrating existing structures with new, purpose-built spaces to create a cutting-edge facility. Included are three new dance studios with sprung floors, acoustic isolation, ballet barres and mirrors and a new common room, stylish with its black walls, carpet and sofas, at the heart of the white, spacious dĂŠcor of the college campus.

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Tucked away in Kariong, the college still maintains a national focus, with the Central Coast providing a “home away from home� for students and visiting tutors from all over Australia and Torres Strait Islands. The campus feels cloistered, which must make it easier for the Developing Artists (DAs), as the students are called, to immerse themselves in what is a rigorous curriculum. It also provides a gentler transition for those DAs who come from remote regions. Most DAs are young, many under 18 and leaving their family and community for the first time. The site at Kariong provides a softer landing than inner-city Sydney did, although perhaps at the expense of some appealing distraction.

Seven old weatherboard cottages at Mt Penang Parklands provide onsite accommodation for those DAs who are over 18. For those under 18, a homestay program provides them with room and board among Central Coast families.

This is a great way for the younger DAs to become part of the region’s community and to experience something of our unique lifestyle during their studies.

RIGHT The stylish new Common Room. FAR RIGHT The new wing within its serene Mt Penang Parklands setting.

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The college offers a curriculum unlike any other dance facility, with a fascinating mixture of Indigenous cultural studies, modern performance methods and personal development classes that include health and nutrition. NAISDA is a Registered Training Organisation and offers four separate courses. In this way, the four years you can potentially study at the college are broken down, with each year a DA graduates earning them a qualification. Those DAs who continue through to the fourth year leave with a Diploma in Careers in Dance.

This reflects the college’s philosophy, which is not just about churning out professional performers. It’s also about personal cultural affirmation and empowering DAs to take their skills and knowledge back to their traditional communities and to the Australian community at large. Many NAISDA graduates go on to successful careers “behind the scenes”, rather than centre stage. The college desires to create multiple opportunities, not just dance stars.

One graduate who has had a career firmly in the spotlight is current Chief Executive, Kim Walker. Kim began his career with the Aboriginal Islander Dance Theatre in the 70s before moving on to become a Principle Dancer with the Sydney Dance Company, then Artistic Director with the Flying Fruit Fly Circus. Kim is passionate not just about dance, but also the cultural exchange that occurs through the curriculum. He sees NAISDA training as expanding the broader educational landscape, producing future educators to ensure that Australian Indigenous culture is not only respected, but also accessible and relevant to new generations. An important part of this effort is the documenting of contemporary Indigenous dance technique, which is currently being undertaken by NAISDA graduate, and now tutor, Vicki van Hout. Her work will form an important teaching resource for Australian schools.

Under Kim’s leadership, since the end of 2007, the college has gone from strength to strength. There are currently 32 DAs studying at NAISDA with another 25 enrollments for next year. Kim would like to see numbers up around 100 enrollments over the next five years. This will make the local homestay program even more important to the ongoing success of NAISDA, as accommodation becomes harder to source for students.

ABOVE Chief Executive Kim Walker. RIGHT Cultural tutors Heather Mitjangba Burarrwanga and Tony Wuduku Ganambarr from Elcho Island.

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With previous graduates, such as Christine Anu and Bangarra Artistic Director Stephen Page, and with last year’s graduates filtering into roles with Bangarra, Opera Australia and the Australian Ballet Education Program, NAISDA is an extremely important part of the Australian arts scene. It is creating incredible opportunities for Indigenous artists and a constant link to Indigenous culture for the wider community.

At the core of NAISDA’s teaching philosophy is the Cultural Residency Program, an immersion in the culture of a different traditional community each year.

Between four and six cultural tutors leave their community to stay on the campus for several weeks. During that time, the DAs are introduced to all aspects of traditional lifestyle including dance, song, cultural understanding and traditional prop and costume making.

Later in the year, the DAs return the visit and stay in their cultural tutors’ home community, living with their hosts and experiencing traditional life. They also perform for the community, which is often a profound experience—to perform on the land where the dances were created and handed down develops a deeper understanding of their cultural relevance and technique.

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NAISDA’s Developing Artists during their Cultural Residency on Elcho Island, off the coast of Arnhem Land.

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The final part of the Cultural Residency is when the cultural tutors return to the campus once more to teach and take part in NAISDA’s end-of-year production.

This visit includes focussing on the performance and costume aspects of the dance within a contemporary context. It can be something of a delicate balance to maintain the integrity of the traditional dance while performing it for a contemporary audience, but this is the essence of the Cultural Residency Program.

Read more ...

This year’s program involved Elcho Island off the coast of Arnhem Land, and the performance, MORNING STAR New Day, New Spirit, New Life, features the haunting music and dances of the Datiwuy clan. All 32 of NAISDA’s Developing Artists will be performing, along with their cultural tutors, dancers, singers and musicians from Elcho Island.

The show is directed by former principal artist with the Bangarra Dance Theatre, and former NAISDA student, Patrick Thaiday, in his first directing role with NAISDA. Choreographing a piece each, and performing, are Thomas Kelly and Beau Dean Smith, who graduate this year with a Diploma of Careers in Dance. Both young men have several offers on the table and there is little doubt that they will continue with successful careers. We wish all of NAISDA’s graduates for 2012 the best in their future endeavours.

Recognising the lack of similar companies for Sydney’s Indigenous community, she remained behind and set up what was the beginning of a national training institute that has been operating since 1976.

NAISDA’s beginnings NAISDA Dance College sprang from a six-week dance workshop held in Redfern in 1972 by Carole Johnson, an African American dancer. Carole had been touring Australia with a dance company whose performances highlighted the social struggles faced

by African Americans.

As well as NAISDA Dance College, both the Aboriginal Islander Dance Theatre (the first contemporary Indigenous dance company started as a performance group for senior students) and Bangarra Dance Company grew from Carole’s involvement with Indigenous artists.

click for website

PERFORMANCE DETAILS WHEN Thurs 6th Dec: 8pm Fri 7th Dec: 11am (Schools’ Matinée) and 8pm Sat 8th Dec: 1pm (Matinée) and 8pm.

TICKET PRICES Adult $28, Conc/Child $17 Group Bookings: Adult $25, Child $15 For ticket bookings and enquiries, contact Laycock Street Theatre on (02) 4323 3233 or www.laycockstreettheatre.com

NAISDA Dance College celebrates new life, each day reinvigorating the spirit through the physical ceremony of dance with visiting Elders from Elcho Island. NAISDA’s end-of-year production for 2012, MORNING STAR New Day, New Spirit, New Life, is directed by acclaimed principal artist from Bangarra Dance Theatre, Patrick Thaiday.

click to buy tickets

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meeting

Patrick Thaiday

For Patrick Thaiday, directing NAISDA’s end-of-year performance has been a deeply personal experience.

Patrick is a NAISDA graduate who went on to perform for 10 years with Bangarra Dance Theatre. He retired earlier this year as one of their principal performers.

While Patrick is looking forward to continuing to perform , he is also keen to pursue choreography and directing.

Morning Star is his first time directing a performance for the college. He has also choreographed the first act, with guest choreographers and Diploma students Thomas Kelly and Beau Dean Smith taking the second act.

saltwater cycle and it was around these cycles that Patrick decided to base his vision. The creation story of one of the sites he visited involves two sisters walking along the coastline, leaving holes where they walked. When the tide goes out these holes are filled with fresh water, fed from springs.

Patrick found an echo of this theme in his personal totem, the saltwater crocodile (kadal in his language and bäru in that of the island). Saltwater crocodiles are numerous on Elcho Island, and despite their name, they breed and are born in fresh water.

For his choreography, Patrick found themes within the stories and traditions of Elcho Island (Galiwin’ku) that harmonised with his own family traditions.

Patrick’s choreography starts with the traditional dance of the freshwater cycle, which is the Morning Star, the new day, the birth of a new bairu spirit. This is followed by the contemporary saltwater cycle dance, continuing the lifecycle of the crocodile.

The traditional dances of Elcho Island feature a freshwater cycle and a

The second act, in complete contrast, takes social media as it’s theme.

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ADVERTORIAL

The Old Milk Factory Come and explore a fascinating piece of the Central Coast’s history.

Just over an hour’s drive north of Sydney and less than an hour south of Newcastle, The Old Milk Factory is perched on the edge of the Wyong River at the gateway to the Yarramalong and Dooralong valleys. A two-minute drive will take you into the township of Wyong and a lazy twenty-minute row downstream will have you heading out into the serenity of the Tuggerah Lakes.

The Factory’s location, opposite the historic Alison Homestead that was built in 1885 before Wyong was declared a town in 1888, attracts a great number of visitors and tour groups interested in the history of the area.

Wyong’s Old Milk Factory has survived a whole century’s worth of boom and bust— including an impressive reincarnation after the 1920s fire that sent butter exploding into the night like a gigantic fireworks display and razed the Diary to the ground. Today it is back with a new lease on life for residents and visitors

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to enjoy. Lovingly restored, saved and salvaged The Old Milk Factory is now home to a variety of businesses that once again see the site bustling with activity.

Visitors can hire rowboats, picnic along the shores of the river, eat the beautiful hand-made cheeses purchased on site, visit with the wood turners group, attend a concert, or sample wood fired pizzas freshly cooked and delivered to them on the rooftop terrace that overlooks the river.

You can’t visit to The Old Milk Factory without participating in a unique wildlife tour. The Sunrise Platypus Paddle briefing is conducted by experienced staff.

Armed with clear maps, you paddle up stream in search of the shy and intriguing mammal. As you search the river for this allusive resident you will also discover the abundant array of reptiles and birdlife that share the river system. The briefing will give you knowledge of each of the species you find, along with relevant facts about the environment and how you can help preserve the natural habitat the platypus and other special of the Wyong River.

Special Deal for Breeze Readers Platypus paddle with breakfast

$55 per person

(usually $85 per person) Mention Breeze when booking.

The Sunrise Platypus Paddle is a highlight of your visit to The Old Milk Factory.

details

SUNRISE PLATYPUS PADDLE

THE OLD MILK FACTORY

41 Alison Rd, Wyong.

Click for the website.

Click for boat hire prices.

CLICK

Seven days a week at sunrise. Subject to weather and river conditions.

Bookings essential.

All under 18 year olds must be in the company of a responsible adult.

Ph: 02 4352 3811

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info@allsortswyong.com.au

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Breeze places Gosford provides the perfect location for an ambient bar for grown-ups.

The dĂŠcor is a stylish mix of industrial features, black leather and red paint. The lighting and the music are kept low. And the drinks are served in an eclectic range of glassware.

Sit at the bar in ReviveR and you could be just about anywhere, with a world-class range of drinks and ingredients on offer and a top-class bartender to serve them up.

This was the aim of Gordon Ryan, who has a love and fascination for bars and classic cocktails, and has done his research. When, with partner Amanda Rungis, he decided to open an establishment on the Coast, he had his blueprint ready to go.

After years of travelling for work where a good bar can provide a much-needed anchor, Gordon felt the lack of similar establishments in his hometown. Somewhere to relax, chat and linger over an amazing drink or two.

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His main source of inspiration was the famous Zig Zag Café in Seattle. Murray Stenson (Best Bartender in America 2010) even provided Gordon with the bar’s name when he scribbled the recipe for the Corpse Reviver #2 on a coaster.

Reviver’s décor and bar setup echo Zig Zag Café, as does the friendly, expert service you receive from Gordon and his bartender, Justin Southam.

The venue for ReviveR seems like another confirmation that this bar was meant to be. Gosford has its fair share of characterful older buildings, occasionally hidden behind more recent additions, but an Art-Deco era, mock-gothic sandstone hearse garage would be a tough ask anywhere.

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\ Gordon has put a lot of work into coming up with the perfect ice. Your hand-carved block of beautifully clear ice will keep your top-shelf spirit chilled with less dilution that normal ice cubes.

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The former garage stands next to an Art Deco building that housed Creighton’s Funeral Directors for many years. It was built by a member of the Creighton family in 1938. The beautiful Gosford sandstone used in its construction is the same as that used in many of Sydney’s iconic buildings, and was quarried just behind the site, on John Whiteway Drive.

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Gordon retained much of the original material inside the building during the garage’s transformation. A timber centre wall that was removed provided the material for the bar.

Armed with his Corpse Reviver #2 recipe from idol Murray Stenson, the former use of the building must have been something of an irony to Gordon.

To call a former hearse garage “Corpse Reviver” would have been in bad taste, but the word “Reviver” had so many apt connotations that the name stuck.

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It is a subtle homage to Stenson and the drink is one of the bar’s feature creations.

However, it also refers to the revival of the old building and to Gosford CBD. And on a larger scale, it indicates the revival of people engaging with each other and having a regular place to socialise, which had been somewhat lost on the Coast because of a lack of venues.

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ReviveR opened its doors six months ago and its popularity is steadily growing.

Even on weeknights there is a pleasant buzz about the place. Part of the appeal is the truly awe-inspiring range of spirits stocked at the bar, many of which are sourced from overseas. These are used to mix traditional, old-fashioned drinks, including Sours, Flips and Slings, as well as some equally alluring house creations.

On the following pages Gordon shares some his favourite cocktails and their stories.

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“Three drinks in quick succession will revive a corpse. A fourth will return it to its former state.�

CORPSE REVIVER #2 One of Gordon’s favourite and the bar’s namesake, this drink dates back to the 1930s. It was originally intended as a gentleman’s breakfast drink, a “hair of the dog”.

It has a punchy flavour, with Gin, Lillet, Triple Sec, Lemon Juice and a dash of Pernod, but is easy to drink. The Pernod might seem strange but it adds a surprising depth to the flavour.

Don’t be surprised to see your bartender extract a tiny amount of your drink after mixing. As the juice of fresh lemon can vary in taste, the cocktail may need a adjusting to get the right balance of flavours.

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MARY PICKFORD This drink dates from the 1920s and was named after the silent film star.

It is a simple mix of dark rum, pineapple juice, housemade grenadine and Luxardo Marachino.

It might sound like the so-called “tiki� cocktails, popular in the 50s and usually featuring rum and fruit juice (and optional umbrella or swizzle stick), but this is a much more sophisticated sip.

FRANGELICO SOUR This is a house creation based on traditional Sours, which have been around for 150 years or more. Sours were also a gentleman’s drink, consisting of frothed egg white, a base spirit (often whisky), lemon juice and a simple sugar syrup, combined and shaken.

ReviveR’s Frangelico version is a sweeter, more approachable drink for those not used to traditional cocktails.

SAZERAC This drink dates back to pre–Civil War New Orleans and is a variation of a classic whiskey cocktail.

Its defining characteristics are the use of PeyChauds bitters and giving the glass an anise rinse prior to pouring the drink.

This began as a cognac cocktail and the name refers to the brand of cognac originally used. Around the 1870s, whiskey started to be more commonly used.

ReviveR use Makers Mark bourbon in their version.

AIRMAIL This drink appeared in the 40s, around the same time that airmail was introduced.

This drink became known for getting you from one state to another. Fast.

That said, it’s not such a potent drink. It’s a rather delicious combination of rum, lime juice and honey syrup, topped with sparkling wine and garnished with a lime wheel.

BLOOD & SAND Another classic drink with Hollywood origins, named after the Rudolf Valentino film.

This drink combines scotch, Cherry Heering (a cherry liqueur in production since 1818) , sweet vermouth and orange juice.

If you like your scotch smokey, ask for your Blood & Sand to be made with Ardbeg 10-year-old Islay scotch, which provides a lovely peaty nose.

details 37a Mann St, Gosford, NSW Phone: 02 4325 3371 Email: info@reviver.net.au Open weekdays 4pm – 10m and Saturdays 5pm – 12pm Closed Sundays.

Click for the website.

Click to view the menu.

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Breeze music

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It’s that time again when one year ends and another one looms. And a sweet, buzzing festival vibration sings in the summer breeze ...

A time when the luscious green pastures of Glenworth Valley transform into an eclectic stomping ground for the Peats Ridge Music & Sustainable Arts Festival.

Renowned for its spiritual yet refreshing vibe, the Peats Ridge Festival has something for everyone. Taking place from the 29th of December to the 1st of January, with around 200 acts on the bill—performances from John Butler Trio, Gossling, The Black Seeds, Friendly Fires DJs, just to name a few. Plus a range of culturally and spiritually enriching performances, artists, activities, sideshows, markets and workshops to keep the weary festival-goer on their toes.

by Chloe Webb

John Butler Trio

The Black Seeds

Gossling

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Breeze music

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Lime Cordiale

This year Breeze magazine will be there too, seeing out a busy 2012 with a kaleidoscopic bang, and welcoming a new year in much the same way, as we join in with the colourful festivities and bring our report to you in the first issue of 2013.

But for now, with the hype and excitement leading up to the Peats Ridge Festival, we want our readers to become acquainted with three of the Sydney-based bands and a local artist featured in the lineup.

Introducing Lime Cordiale, The Griswolds, Belle and The Bone People and Annabelle Kay, bands we believe are set to create a real buzz at the festival!

A Sydney-based five-piece who grew out of the Northern Beaches music scene.

Consisting of brothers Oli and Louis Leimbach, Brendan Champion and James Jennings, the group draws on their classical training to create strong pop music with a fresh sound.

For readers who are yet to experience Lime Cordiale, how would you describe yourselves?

I normally ask the audience that question so that I can answer it myself. We recently introduced a fifth member to the band on keys, so that’s flipped things around once again. I think it’s the trombone, clarinet and trumpet that freak people out. Our live shows are pretty high energy and I reckon that’s the motown/ska influence. We’re a five-piece band and all play more than one instrument ... except for the drummer ... he just bashes shit.

How did the name Lime Cordiale come about?

It was somewhere in France that the name came about. Louis and I were on a family holiday ... It was probably the first family holiday that we didn’t fight the whole time.

It comes from our German last name, Leimbach. I’m not sure why we have a German last name ... The title of our EP has a more interesting story behind it: Faceless Cat. That story unfolds once you’ve bought the EP on iTunes ... cheeky.

What excites you most about Peats Ridge Festival?

I’ve never been to Peats Ridge so I don’t know what to expect. There’s a killer lineup this year.

I’ve got a feeling that the audience is going to dance ... a lot. Govindas is a food stall at festivals and that gets me pretty excited.

What can festival-goers expect from Lime Cordiale’s set? Any radical stunts we should know about?

happens to throw it all off track. The majority of our band improvises a large chunk of their parts and I don’t think any of us like to play a song the same way twice. I used to think this wasn’t the way to go but recently I’ve been loving the spontaneity of each live show. Any radical stunts? I’ll pitch it to the guys... hopefully we’ll be playing without pants on.

find them on facebook

I always think we’ve got our live show all worked out, set in stone, then something

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THE GRISWOLDS Another Sydney-based five-piece who are renowned for their dynamic energy and tropical indie-pop sound.

What can festival-goers expect from The Griswolds at Peats Ridge Fest? (any paintbombing? Or other radical plans?)

For those who haven’t yet experienced The Griswolds, how would you describe yourselves?

We aren’t gonna skimp on this, The Griswolds are going to throw one hell of a party at around dusk on New Year’s Eve. If you haven’t yet seen our video clip, go watch it to get a hint as to what we’ve got planned for NYE at Peats Ridge Fest ;). See you there!

Five young men, united by their love of Robot Unicorn Attack, male on male jelly wrestling and the Twilight franchise, The Griswolds are a peppermint nightmare, sexing your ear drums with their blend of drunk party sing-a-longs.

How did you guys form?

Dan and Riley were in an Evanescence cover band, and I was playing bass for a band called The Douchlers. Needless to say none of us were that stoked with our career choice at that time. In search of our lost honour we all decided to start a new band, a free band, a band where there’d be no rules and a band that would be a safe haven from taking one’s self too seriously.

Famous for its kaleidoscopic, eclectic vibe, what are you most looking forward to at Peats Ridge?

Looking forward to a crazy New Year’s party!!

Other than that, we can’t wait to catch The Falls, The Preatures, Unknown Mortal Orchestra, Deep Sea Arcade, Goldfields, Will and the People, The Delta Riggs, Battleships, Glass Towers, Tin Sparrow and Tigertown.

find them on facebook

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Breeze music belle and the bone people Hailing from Sydney’s Inner West, Belle and The Bone People have been together less than a year but have already been received enthusiastically by the Sydney music scene.

For those who haven’t yet been introduced to Belle and The Bone People, how would you describe your sound?

Our sound has folk foundations, which can be heard mostly in our melody and lyrics.

However, we have developed in a rockier direction. We like having a big sound. We also like to incorporate jazz and blues in our music and this creates an exciting and original mix.

You’re all graduates of The Australian Institute of Music, where you formed the band. How did the opportunity to play Peats Ridge arise?

We were told about a competition being run at AIM for one band to be involved in playing Peat’s Ridge 2012. I jumped at the opportunity as it is one of my favourite festivals (this will be my 5th year going) and the thought of playing was ridiculously exciting. We applied and won, and honestly it was one of the best moments as a band, getting the phone call. We all jumped up and down for about five minutes.

What are you looking forward to most at Peats Ridge?

Getting our music out there to a wider audience and soaking in the atmosphere.

Describe what festival-goers can expect from Belle and The Bone People’s set?

We can guarantee our set is going to be our best yet! We will be introducing some new

songs and playing through the tracks of our soon-to-be-released EP We also have some friends that are going to play with us; trumpet, banjo and keys. We will be making everyone boogie!

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Breeze music annabelle kay Anabelle Kay is a 21-year-old songwriter born and bred on the Central Coast.

Though only young, this songstress makes enchanting country/folk music that belies her years.

For those who are yet to experience the sounds of Annabelle Kay, How would you describe yourself as an artist?

That’s a tricky one ... From my point of view, I’m a touch of folk and roots with an old-world quality. But to be honest I never know how to answer that question, everyone seems to hear something different in my music.

You’re a Central Coast local. Tell us a little bit about growing up on the Coast.

I have a love affair with the Coast. Every time I come back here I appreciate it more and more. I think anyone who grew up on the Coast is really lucky (I probably didn’t realise it at the time!). It’s such a beautiful place with the beach at your back door. I’d say I had a wonderful childhood here!

Peats Ridge Festival is a big deal for the Coast, not only for the local music industry but for tourism also. It must be pretty humbling to be a part of this year’s lineup?

read more ...

Absolutely!! I’m so stoked we are playing at Peats Ridge. It’s a big tick off the festival “bucket list” and I’m very blessed to be part of such a great lineup.

Give us your thoughts on the local Central Coast music scene?

I think there is some serious talent on the Central Coast, but as far a the “Central Coast Music Scene” goes I have to say I think it needs a bit of a face lift! We have wonderful venues like Lizottes and just recently The Glass Onion Society providing great opportunities for up-and-coming artists but we need the people of the Central Coast to get out there and support the cause. Otherwise it’s all a big waste!

What excites you most about Peats Ridge?

Well firstly it’s the perfect way to spend New Year’s Eve! As far as playing there goes, I’m just super exited to get ourselves out there, exposed to so many people, at a great festival.

What can festival-goers expect from your set?

We hope to impress! We will be playing a few songs from our old EP and some from the new EP that we just finished recording in LA. It’s yet to be released, so pretty exited to unleash some new songs.

find them on facebook

Peats Ridge Festival is a sustainable arts and music festival, held at Glenworth Valley in the Central Coast hinterland. The festival runs for three days around New Year’s Eve and is recognised as one of the world’s leading sustainability events. In addition to music artists, it features an arts program packed with visual and installation arts, performance, comedy, contemporary dance and theatre. Peats Ridge is recognised for discovering and presenting up-andcoming bands and artists.

The festival is a camping event and is open to all ages, with free entrance for children under six years and a full program of events and activities for families and children.

New Year’s Eve is celebrated by a Masquerade Parade. Costumes and masks are encouraged and there are mask-making workshops with access to fabrics and accessories.

Breeze restaurant

byblós Restaurant & Bar

For two years now, Gosford has been home to one of the Coast’s most popular and exotic restaurants.

Suitably named after Byblós, the beautiful resort town on Lebanon’s Mediterranean coast, this restaurant and bar serves up delicious Lebanese food and quality drinks within the green oasis of Gosford’s Kibble Park.

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We visited Byblós Restaurant & Bar on a soft, drizzly day and the outlook across Kibble Park was beautiful. The park has had a major overhaul in the last few years and is now a green area of lawn and mature trees. It is a new favourite for families and corporate lunchers , who are drawn from the increasing number of quality businesses opening up around the park.

Byblós is the brainchild of James Nouri, a second-generation Gosford restauranteur, and it combines of two passions: Gosford and Lebanese cuisine.

Both James’ immediate and extended family have run successful Italian and Mediterranean restaurants on the Coast for many years. After being involved in his family’s Gosford-based Italian restaurant, James opened Central Espresso Cafe ten years ago. All this experience gained at a young age gave James the courage to pursue his dream and draw on his family’s heritage and to bring Lebanese cuisine to the Central Coast restaurant scene. What’s more, he wanted to do it in his beloved Gosford.

LIGHT MEZZA MEALS: Lebanese

bread served with house-made labnah, hommous and baba ghannouj.

Broken florets of cauliflower quickly fried, with a dusting of za’atar and served with a tahini sauce.

It was quite a gamble but one that seems to have paid off. The right venue became available and James and cousin Michael set about bringing the Byblós concept to life. The spacious premises, with a large, covered timber deck that overlooks the picturesque stream in Kibble Park, enhance the appeal but with its stunning fitout, this restaurant would be a popular destination wherever it was located. Add a delicious menu based on quality, fresh ingredients and a world-class bar and it’s easy to see why Byblós attracts an enthusiastic following.

The menu is firmly based on family recipes that James and Michael grew up with. Lebanese food is very much about fresh ingredients and fresh flavours, especially those of herbs and spices, garlic, lemon and olive oil.

The preparation of food, such as the chopping, mincing and seasoning, becomes more important than the cooking methods, with vegetables regularly served raw and much of the meat chargrilled. Food is often piled on the table and shared, mezze style, making this the perfect cuisine for get-togethers.

LEFT Kafta Skewers: Minced lamb

combined with parsley, onion and spices, chargrilled and served with cabbage salad and spiced tomato jam.

“I’m pretty passionate about Gosford CBD. I like it as a place.

I think it’s unique among Central Coast locations and has huge potential.”

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Lebanon has had many culinary influences including the Ottoman Turks (who ruled the country for hundreds of years), the French and other Mediterranean neighbours. Savoury dishes are essentially Arabic in style, but incorporate these other historical influences to create a cuisine style that has become popular in Australia over the last ten years.

For us, the house-made dips at Byblós were a highlight—delicious labneh, hommous and baba ghannouj served with Lebanese bread. The Samke Harra was also a powerhouse of fresh flavours—succulent snapper with a kick of chilli.

Sweet dishes have both a pronounced French influence, with patisseriestyle desserts and pastries, as well as traditional Middle Eastern sweets such as turkish delight, baklawa and shortbread biscuits all on this clever menu.

ABOVE Kebbeh Nayyeh: Raw beef

blended with crushed wheat, herbs and spices and served with olive oil, mint leaves and pickled vegetables.

RIGHT Samke Harra: Delicious chunks

of fresh snapper fillet sautéed in olive oil, lemon, garlic, chilli and spices. Topped with zesty rocket.

The crème brulée is one of the best I have ever had. The citrus flavours are subtle, just enough to add a little complexity to what is already a perfect dessert.

For a spectacular end to your meal, we recommend the house-made Turkish Delight. I had doubts that it could taste as good as it looked but it certainly did. The Turkish Delight is pillowy-soft and delicious, the Persian pashmak is a fresh, fluffy and subtly flavoured version of “fairy floss” and the Middle Eastern biscuits prove to be moist and surprisingly tasty.

The quality of the food served at Byblós is consistently good and its style is unique on the Coast, but what about that other essential element: the service?

Michael Nouri, the charismatic General Manager, is a visible presence in the restaurant, who makes all patrons feel welcome with his enthusiasm for the food of his heritage. His staff seem to share his passion and you will find relaxed and attentive service that makes Byblós a restaurant to return to again and again.

LEFT House-made Turkish Delight

served with Middle Eastern biscuits and Persian pashmak.

RIGHT Citrus Blossom Crème Brulée

served with candied citrus salad and house-made biscotti.

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the bar Byblós has also become one of the Coast’s best watering holes, with an impressive bar that serves high quality cocktails, spirits, wines and beers.

Michael Nouri is inspired by international bar culture and with the burgeoning bar scene in Sydney, he is determined to bring some of the same to the Coast.

As with the food, only the very best ingredients are used in the drinks, from hand-carved chunks of crystal clear ice to premium spirits and liqueurs.

On our visit we tried Gorillas In The Mist, one of Michael’s signature drinks—a heady mix featuring a peaty Islay Scotch,

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coffee-infused Pedro Ximenez sherry, Ron Zacapa Rum and exotic notes of star anise, cinnamon and orange.

Maria Maria contrasted nicely with a delicious mix of tequila, Aperol, grapefruit bitters and lemon juice.

The beverages list is a pleasure to browse, covering quality local wines, a few French and Italian drops and a fascinating range of Lebanese wines.

Beers include local artisan and quality imported varieties. You will also find a cider and a perry on the menu. It’s a great opportunity to try something new and Michael and his staff are happy to guide you through all that is on offer.

details 124 Donnison Street, Gosford, NSW Phone: 02 4324 6006 Hours: Tue – Thu: 11.30am – 9pm Fri: 11.30am – 12am Sat: 6pm –12am Experience Live Fridays, with live entertainment from great local artists throughout lunch!

Check the website for monthly lunch specials and holiday operating hours.

Click for the Byblós website.

Join the Member’s Club mailing list to be informed of special events including up-coming Alcohol Appreciation Evenings.

CLICK

Click to view the menu.

CLICK

Byblós is hosting The First Annual CBD Christmas Party on 10 Dec. Tickets are $25 pp. Click for details.

click to follow on facebook

CLICK

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Jimmy G’s

cafe and bakery

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Just across the park from Byblós is James Nouri’s newest venture. His company, Effective Hospitality Group has moved back to his first love and opened a new cafe in Gosford.

James has had the concept for Jimmy G’s for some years, knowing that he wanted to open a cafe bakery in Gosford specialising in sourdough bread, and leading to a small local chain of venues.

He had the idea, even down to the type of décor and furnishings he wanted.

What he didn’t have was baking experience. Along came pastry chef Mark, formerly Head Pastry Chef on the QEII, and together they approached Sourdough expert, Warwick Quinton, who not only agreed to be their consultant but gave James his 23-yearold live culture.

The bakery is out the back of the cafe and a large viewing window allows customers to watch loaves being handrolled between 8am and 11am each day.

The bread is available for purchase and is also used in the cafe’s delicious New York-style sandwiches.

Having Mark on board means that the pastries are also something special. The puff pastry for Danishes and pies is made from scratch on the premises and its taste bears witness to this.

The coffee is predictably good, with the beans roasted in-house. James has after all built his reputation on great coffee—his first business being Central Espresso Café in Gosford, which is still extremely popular.

Jimmy G’s occupies a generous amount of space and opens onto beautiful Kibble Park. The fit-out is stylish, with a modern French Provincial influence to the cabinetry. James designed and made some of these pieces himself, knowing exactly what he wanted.

The Gosford cafe bakery is just the first, with a West Gosford location opening in January and more to follow.

Jimmy G’s is poised to become a firm favourite on the Coast and is definitely worth a visit. And be sure to visit early if you want to get your hands on a loaf of that delicious sourdough!

Jimmy G’s 32 William Street, Gosford Ph:1300 080171

Breeze recipes

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Partyfood

The party season is well upon us and with it often comes the pressure of host or hostess duties. Finger food is a great solution as it can taste fabulous, look stylish and feed hoards without the need for chairs and tables.

Despite this sound reasoning, finger food can be incredibly daunting. The quantities alone can have you heading for the chip aisle.

We have made it our mission to come up with a few recipes that are low on effort but high on pizazz. After all, you don't want it to look, or even worse, taste like it took no time at all.

We have three delicious finger food recipes for you that use a few easy-tosource ingredients. When padded out with store-bought nibbles, they will easily feed 10 to15 people.

We have also thrown in a recipe for a "pimped up" wheel of cheese. This one is a great way to both save time and earn some serious host/hostess respect.

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Mini Taco Cups --Makes 24

You can fill these little cups with whatever you fancy. Next time you make tacos or nachos, make extra filling and freeze it in preparation.

We made a vegetarian version with spiced refried beans and typical taco toppings. They are also delicious with a Mexican shredded chicken or fish taco filling. Serve them hot or cold, they'll be popular either way!

Ingredients 12 soft tortillas 2 tablespoons olive oil your favourite taco filling - you will need enough to approx. fill 6 taco shells taco salads, chopped finer than usual taco toppings such as avocado, taco sauce, sour cream and grated cheese

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Method 1. Preheat the oven to 180째C. Cut circles out of the tortillas (we used a champagne saucer). Lightly brush 12 of the circles with olive oil and arrange them in mini cupcake moulds.

2. Bake for five or so minutes until golden brown and crisp.

3. Repeat to make 12 more tortilla cups. You can make these the day before use. Simply store them in an airtight container.

4. Fill the cups with your favourite Mexican combination. We mixed refried beans with taco seasoning, topped with avocado, sour cream, taco tomato salsa, parsley and grated cheese.

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recipes

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Breeze recipes

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Spicy Prawn Bites --Makes 24

Prawns are ideal for summer entertaining and are always popular. These bite-size morsels pack some flavour punch and look great but they couldn't be easier.

Some simple flavouring on the prawns, store-bought crackers and unadulterated avocado. Done! The final touch of coriander gives them a touch of professional panache.

Ingredients 24 rice crackers 1 tablespoon olive oil 24 smallish prawns, peeled and deveined 1/2 teaspoon salt 1 teaspoon chilli powder zest of 2 limes 2 avocadoes, cut into small slices bunch of fresh coriander

Method 1. Toss the prawns with the olive oil, salt, 2 teaspoons of lime zest and the chilli powder.

2. Cover the prawns and place in the refrigerator to allow flavours to infuse.

Ten minutes will do, or half an hour if you have time.

3. While the flavour is developing, heat the oven to 180째C and peel and chop the avocadoes.

4. Bake the prawns for 5 to 10 minutes until prawns are opaque throughout.

5. To assemble, place some avocado on each of the 24 rice crackers. Add a prawn to each and top with a coriander leaf.

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Bocconcini Bruschetta ---

Makes approx. 20 It would seem a tough order to make something as simple and tasty as bruschetta even easier, but here it is.

We do take the extra time to toast the bread and rub it with garlic, as the extra flavour is worth the effort, but that's the most time-consuming part.

The melted bocconcini makes this bruschetta easier to handle and less prone to losing its topping.

Ingredients loaf of ciabatta, thinly sliced olive oil bulb of garlic tub of bocconcini 20 or so cherry tomatoes bunch of fresh basil

Method 1. Preheat the oven to 180째C. 2. Drizzle the ciabatta slices with olive oil and toast in the oven for two to five minutes until lightly golden.

3. Allow the ciabatta to cool, cut some garlic cloves in half and rub the toast with the flesh side of the garlic.

4. Slice the bocconcini and place 2 to 3 slices on each piece of toast.

5. Halve each tomato and place 2 to 3 slices on top of the bocconcini.

6. Top the assembled bruschetta with a few basil leaves and pop into the oven for long enough for the bocconcini to melt.

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Breeze

recipes

Breeze recipes

Spiced Brie --Serves 4–6

This recipe looks impressive but is oh-so-simple to make. Brie is always delicious but the addition of spiced honey and nuts creates a dish, not just a cheese platter.

Method

Walnuts work well as they are soft but feel free to experiment with your favourite type of nut.

2. A few minutes before your guests arrive, toast the walnuts in a small pan or saucepan over medium heat. They only need to be lightly toasted—watch them as they can burn suddenly.

Remove walnuts from the pan.

If you have a large wedge of Brie simply double the quantities given.

Ingredients 1 wheel of brie cheese handful of walnuts 1/4 teaspoon chilli flakes 4 tablespoons honey crackers, to serve

1. Take the cheese out of the fridge about an hour before serving. Or half an hour if the weather is hot!

3. While the pan is still hot, add the chilli flakes and the honey. Warm over a medium heat until the honey is warmed through.

4. Pour the spiced honey over the room-temperature brie and top with toasted walnuts. Serve the cheese with your favourite crackers, we think pepper water crackers go well with this recipe.

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And when you're done ...

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... pour a glass of your favourite champagne, welcome your guests and graciously accept some well-earned praise.

Happy Holidays from the Breeze Team!

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Bubbles!

There is just something about a holiday (and a party) that calls for bubbles. We are quite spoilt for choice when it comes to sparkling, with a great range of local drops as well as imported ones. Here's a rundown of a few of our favourites.

Jacob’s Creek Chardonnay Pinot Noir

An elegant champagne-style bubbly and a firm favourite with many a champagne snob.

This drop’s quality goes way beyond its amazing price. Approx. $10-12.

Jacob’s Creek Cool Harvest A zesty, fresh sparkling wine, made with Sauvignon Blanc grapes, picked late at night for coolness.

Approx. $12-15.

Hardys Sir James Vintage Pinot Noir Chardonnay A traditional favourite that

continues to deliver. From last year's Gourmet Traveller’s Winemaker of the Year.

Approx. $20-25.

Evans & Tate Zamphire A crisp aperitifstyle bubbly with an innovative resealable closure and a very classy bottle!

Approx. $15-20.

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House of Arras Grand Vintage At

the pinnacle of Australian sparkling wine this bubbly is a richly flavoured, traditionalstyle sparkling. Approx. $45-55.

Bay of Fires Tigress This one is a beautiful citrusy drink, crisp and acidic, perfect for summer. From Tasmania, home to many a good sparkling. Approx. $20-25.

d’Arenberg Peppermint Paddock Sparkling Chambourcin This sparkling red

wine is one of our favourites. It has a lovely rich, but mellow, sweetness—spicy and fruity.

Approx. $25-30.

Rumball Sparkling Shiraz A great quality shiraz, full-bodied but elegant. A big seller at this time of year, with good reason.

Approx. $20-25.

Champagnes Good French champagne is hard to beat for a celebration. Try Pol Gessner Champagne Brut great value at around $32-38. Veuve Clicquot Yellow Label Brut a nice fresh style for summer. Approx. $60-70. Gosset Grande Reserve a truly great champagne.

Approx. $100-120. And for the ultimate indulgence in a hand-painted bottle, try the delicious Perrier-Jouët Belle Époque Vintage at around $220-250.

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Clever

conversion

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This home at MacMasters Beach proves that you can achieve a stunning renovation within a minimal budget and time frame.

What started as a basic two bedroom, elevated fibro cottage is now a stylish and modern home.

Photography by Brigid Arnott

When the clients came to architect Dianna Thomas, space was a major priority, but with a teenager and two younger children they wanted neither the cost or the time of an extensive renovation or rebuild. The clients were also reluctant to sacrifice too much of their outdoor space.

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It is the sort of project that Dianna loves, not just for the challenges involved, but because she has a genuine affection for this type of beach architecture and enjoys bringing buildings into the future rather than seeing them obliterated.

The original house was certainly nothing exceptional. It was an older style, quickly built kit home of simple construction.

In transforming it, structural changes had to be kept to a minimum, both to keep costs down and to maintain the integrity of the structure.

Dianna’s solution was to add a freestanding, prefab pavilion containing three bedrooms and a bathroom, while the existing home became living space with an additional bedroom and bathroom.

One of the great advantages of this solution was that the family didn’t have to rent during the renovation. Once the addition was in place they simply moved into it, leaving the main house free for remodelling. This saved them money and the hassle of finding temporary accommodation.

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THIS PAGE The patchwork of colour provides the key to how this renovation came together.

The pale section is the original beach house, the dark section is the prefab extension and the orange section is the breezeway that connects the two.

OVERLEAF With the original house mostly given over to living space, the kitchen is now in the centre of the home.

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ABOVE The original home has been opened up but Dianna was keen to put openings in walls rather than take them down altogether. This retained some of the homes’ original charm and saved the clients money because the structural integrity of the building was maintained.

LEFT The home is simply decorated, with a mixture of vintage pieces. The combination of white walls, polished boards and natural finishes givesw it a relaxed, coastal family feel.

TOP RIGHT The kitchen features cabinets from Ikea and locally made benchtops.

Connecting the two buildings was the biggest challenge for Dianna, dealing as it did with different heights and geometries.

The “bolt-on� transitional space navigates the different floor levels and anchors the two pieces. The clever use of colour makes it a striking feature.

The prefab extension was constructed

by Parkwood Homes at their Somersby factory. The concrete footings were in place a couple of weeks before the completed pavilion was trucked to MacMasters Beach and craned into the back garden. It was as close to an instant house as you can get.

The extension is not only time efficient and cost effective, it has good green credentials as well. Through passive solar design, compartmentalisation and proper insulation, the extension uses a lot less energy than the average project home.

Parkwood Homes are committed to minimising waste. They order materials to size and recycle any leftovers.

ABOVE The original beach house sits on an awkwardly shaped block, yet another challenge of the project.

RIGHT The prefab extension is craned over the existing home and into the back garden, providing entertainment for the neighbours.

The result of this clever conversion is a comfortable-sized family home , which despite a stringent budget, has not had to make any sacrifices of style.

As is so often the case with design, the challenges of budget and time led to creative solutions and a better result for the clients. This is a home that is easy to live in and will grow with the family.

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A study area is cleverly squeezed into the end of the breezeway between the two structures. Large sliding doors allow areas to be shut off completely, making the building more energy efficient.

■ new houses and renovations ■ commercial properties ■ architect’s consultation on potential

property purchases Dianna Thomas Architect began in 2000, working in a collaborative group studio in Sydney. A sea-change in 2002 brought us to live and work in MacMasters Beach, NSW. Our designs are contemporary and simple, stemming from the tradition of mid-20th century modernism, updated for an environmentally aware 21st century.

Our mission is to improve the quality of the built environment through a high standard of design, which stands out because of to its simplicity, generosity and striking use of colour.

The Dianna Thomas Architect AAA approach means that the money you spend on your project is invested wisely, and ensures that you will enjoy the benefits of excellent design in your home or work environment.

The original part of the home now features a new deck, that extends the living space.

Colourful panels tie it in with the other new piece of building—the breezeway on the other side of the house.

DIANNA THOMAS ARCHITECT 506 The Scenic Road, MacMasters Beach NSW 2251 T (02) 4382 6532 M 0411 460 061 E dianna@diannathomasarchitect.com W www.diannathomasarchitect.com

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click for parkwood homes

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the

Breeze

beach guide

We’ve had a few requests to run our beaches guide again for the summer holidays. So here it is, back by popular demand, bigger and better.

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Stay safe and have fun on the beach this summer with our guide to Central Coast beaches, with emphasis on those that are suitable for families.

The Central Coast is home to some of the most beautiful beaches on the east coast of Australia, with stunning headlands still in their natural state, small crowds and clean water. There is a range of sand and reef beaches, including some great spots perfectly suited to taking toddlers and kids for a swim.

We’ve all made the mistake of packing the kids up and heading for what we thought was the perfect kid-friendly beach, only to be confronted by a one=metre shore break that could scare the wits out of an adult, let alone a child. Perfect for turning your child off the experience permanently.

With this in mind, we have done a little research for you, chatting to local surfers and swimmers, to get the lowdown on which beaches are great for families and which are best left to the grownups.

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PATONGA

K Susceptible to stormwater runoff at the

J Beautiful, calm beach for kids, with

southern end. Avoid after heavy rain.

J Very protected from large swell.

ramp, picnic facilities, ying fox and other play equipment behind the beach.

famous Patonga Hotel across the road.

A good option for days when the swell is too big elsewhere.

L This beach is unpatrolled.

J Right near the Palm Beach ferry wharf.

J Camping and picnic spots nearby.

PEARL BEACH

J Southern end is protected from swell and has an ocean pool.

J Close to shops, cafes and playground.

L This beach is unpatrolled.

L Northern end can get wild, with

large, dumping shore-break waves and dangerous rips.

J A fantastic grassed reserve with skate OCEAN BEACH

J Protected by Broken Bay, over 2 kms

of beautiful golden sand, perfect for building sandcastles.

J The beauty of an ocean beach with the

safety of an inland waterway, offering ideal conditions for learning to surf or building surf conďŹ dence.

ETTALONG BEACH

J Protected and calm estuarine beach.

J Close to shops and amenities.

K Only small and can get busy in holidays

and at weekends.

UMINA BEACH

L This beach is not patrolled.

J Safe and protected beach with stunning

KILLCARE BEACH

views of Bouddi National Park, Lobster Beach and Lion Island.

J Ideal beach for learning to surf.

J A fallen ocean pool at the southern end

of the beach is a good place for supervised exploration.

K Popular off-leash area. Local dogs are

well behaved but worth keeping in mind if your children are frightened by dogs.

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J Rated as one of the top ten Australian

beaches for both its beauty and seclusion.

J A great beach on a calm day with rock

pools to explore at the southern end.

L A popular surf beach with consistent

rips and regular large shore breaks.

K Putty Beach, in the northern corner.

has calmer conditions but is unpatrolled.

J Camping and picnic spots nearby.

Killcare is one of Australia’s most picturesque beaches but watch the surf with smaller children.

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There are a number of ocean baths and rock pools on the Coast, including this one at Pearl Beach.

MACMASTERS BEACH

J One of the region’s truly unspoilt and

most beautiful beaches.

K Safer swimming than Copacabana

but small children should stick to the rock pool.

COPACABANA BEACH

J Quiet and close to local shops and

cafes, it is a great place to relax.

J Protected from strong summer north-

easterly winds.

L It is known for its constant rips, so you

must swim between the flags.

K Young children should stick to paddling

in the rock pool.

AVOCA BEACH

J A popular surf beach with generally

calm, patrolled areas close to the surf club.

J Aquafun on Avoca Lake has kayaks,

pedal boats and surf-ski hire.

J Southern end has a rock pool, great for

the kids to paddle in.

K This beach is popular surf spot so take

care and stay out of the way of surfers in the water.

K North Avoca Beach is renowned for its

north-easterly swells and rips so stick to swimming between the flags.

J Close to cafes and Avoca Beach

Picture Theatre.

The rock pool at the southern end of beautiful Avoca Beach is perfect for kids.

❉ All featured beaches are patrolled unless otherwise mentioned.

❉ Always swim between the flags. ❉ Always read the safety signs. ❉ All Central Coast beaches are regularly monitored for water quality. Ocean beaches are currently rated Good to Very Good for the 2012-13 season.

❉ Avoid swimming during, and up to 3 days after, heavy rain due to the possibility of pollution from stormwater drains.

❉ Avoid swimming if you see signs of pollution in the water.

❉ YOUR DOG AT THE BEACH We are extremely lucky on the Coast to have so many areas where our furry family members can roam off the leash.

Most of the beaches within Gosford Shire have designated off-leash areas, excluding beaches within National Parks.

In Wyong Shire, Lakes Beach, North Shelly Beach and North Entrance Beach have substantial off-leash areas.

Remember to keep to the designated areas and ensure your pet behaves. Fines apply and we could all lose these areas if the privilege is abused.

Most beaches will list the rules regarding dogs on their information signs.

Check Gosford and Wyong councils’ websites for more information on offleash areas.

The section of Terrigal Beach near The Haven is a popular spot for families with small children.

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TERRIGAL BEACH

SPOON BAY

J One of our best-known beaches in

J A beautiful, secluded bay. Great spot

one of the most popular seaside resort towns. Many restaurants, shops and accommodation options.

J Year-round patrolling makes this a

for picnicking and exploring rocks pools.

L This beach is unpatrolled. Avoid when

the swell is large.

safe beach for young families. Protected from large southerly swells.

FORRESTERS BEACH

WAMBERAL BEACH

are suitable for experienced surfers only.

L A picturesque and unspoilt beach

BATEAU BAY

but very open and catches most swell, with a heavy shore break. Best left to experienced surfers.

J Wamberal Lagoon, offers an

alternative to the beach for families.

L Beautiful stretch of sand but conditions

J At high tide a lagoon forms at the

southern end, which is perfect for taking toddlers.

K Be careful of dumpers on the main

beach.

L This beach is unpatrolled.

This tidal lagoon at the southern end of Bateau Bay beach is perfect for small children.

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BLUE LAGOON

J A beautiful small bay. Great spot for

picnicking and exploring rocks pools.

J Popular caravan park behind the beach.

L This beach is unpatrolled.

SHELLY BEACH

L A beautiful strip of golden beach but with rips at each end. Best left to the surfers.

TOOWOON BAY

J Has been awarded Australia’s

Cleanest Beach as well as Friendliest Beach.

J Horseshoe-shaped beach within a

small bay, protected from larger swells by a reef, exposed at low tide.

J An adjacent grassy reserve, perfect for

picnics and playing.

THE ENTRANCE BEACH

J A popular area with a patrolled beach,

shops, playground, cafes and picnic areas, as well as nearby Tuggerah Lake for swimming.

K Be aware of the tidal ow in and

around the channel, especially with younger children.

J Two ocean baths (a wading pool and

one for laps) are located at the southern end. Open 8.30am-5pm. Both are regularly cleaned and maintained and with their own lifeguard patrol.

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The Entrance has a great beach for families as well as two patrolled ocean baths at the southern end.

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Frazer Beach is a great place for a family camping holiday. The surf can be rough though, so the lagoon is best for kids.

NORTH ENTRANCE BEACH

L A beautiful but isolated stretch of beach.

Exposed to large swells and best left to experienced surfers. Unpatrolled.

PELICANS BEACH

L Some lovely walks through the National Park but another one best left to surfers.

L This beach is unpatrolled.

SOLDIERS BEACH

J A popular surf beach with a patrolled

swimming area.

K Take care and stay out of the way of

surfers in the water. Swim between the ags only.

LAKES BEACH

L Part of a long and often isolated stretch

of beach including Budgewoi Beach.

Patrolled at the southern end but very prone to rips and strong shore breaks.

FRAZER BEACH

J Lovely National Park camp ground

directly behind the beach.

K A popular beach but exposed and

prone to rips.

K Patrolled during school holidays.

J The lagoon offers a safe place for

kids to paddle.

CATHERINE HILL BAY

L Patrolled but not a good swimming beach. Best left to surfers.

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❉ HOW TO SPOT A RIP Rips form where water moves over sandbars towards the beach, then returns back to sea through a channel between the sand bars.

Being caught in a rip feels like you are in a fast-flowing river. Try to take note of a landmark, such as a tree or a building, before you go into the water. This makes it easier to tell if you are being swept away from the beach.

There are ways to spot a rip at the beach: ❉ Dark water means deep water. You can often spot a channel dug by a rip heading away from the beach by its deeper colour.

❉ If you notice an area of smooth water between areas of breaking waves, as in the photo above, this is a good indication of a rip. ❉ Sometimes you can see weed and debris being carried away by the rip, showing you exactly where it’s headed. ❉ Murky, dark water can indicate water being stirred up by a rip.

If you get caught in a rip, it is important to remain calm. Never attempt to swim directly back to shore, but go with the rip and it will slowly take you across the beach. Raise your arm to alert the lifeguard and wait for help. If you can, float on your back to conserve energy.

The old wharf at Catherine Hill Bay is worth a visit but the beach is not a great spot for the kids to swim.

❉ SUN PROTECTION ❉ UV radiation is strongest between 10am and 3pm. If you can, save trips to the beach for early morning and late afternoon. ❉ When sitting in the shade, cover your child with clothes and use sunscreen on any exposed skin. Children can still be burned by reflected sunshine. ❉ Keep your child’s skin covered with a close-weave fabric such as t-shirt material.

You can also get baby clothes that are specially designed to block the sun and that indicate how protective they are.

❉ Hats are great protection from the sun.

A full crown hat with a full brim or a neck flap is better than a baseball cap. ❉ Look for close-fitting, wrap-around sunglasses that meet the Australian Standard AS/NZS 1067. Wearing sunglasses in combination with an appropriate hat can reduce your exposure to UV rays by 98%. ❉ Use a SPF 30+ sunscreen on the face, hands and any parts that aren’t covered by clothes. Apply 20 minutes before you go outside, and reapply it every two hours.

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Enjoy the sunshine.

See you in 2013!

Issue 7 out Feb 2013