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ABOUT OUR COVER:
For this winter edition, we decided to focus on some of our top culinary talents. Former pastry chef John Ralley established the fabulous Bush River Kitchen on the banks of the Hawkesbury River during the pandemic, and it’s proving to be a huge drawcard for fans of cooking on an open fire in the great outdoors. Chefs Jason Roberts and Nico Coccia and Smokin’ Gauchos founder Kevin Spiteri joined John to cook up a primal feast for a very happy group of guests.
Cover photo: David Li
Welcome to the winter edition of Central Coast Life & Style.
To mark the change of season, we are delighted to showcase some of the Coast’s finest culinary talent in a setting that is far from the norm. What happens when four renowned foodies join forces in front of an open fire to create a hearty feast at the new Bush River Kitchen is quite magical! You can read all about pastry chef John Ralley’s exciting new Hawkesbury River venture, which he developed during the pandemic, and the camaraderie he shares with Italian chef Nico Coccia from Osteria il Coccia, chef Jason Roberts and Kevin Spiteri, Head Gaucho, Smokin’ Gaucho, on page 6.
Speaking of food, Tony Palmer, the new owner of Saratoga Quality Meats in Kincumber, shares his passion and plans for the well-known neighbourhood butcher on page 12. And for those who like to indulge in a red wine as the weather cools, a read of SOM Wine’s Stephane Pommier’s guide to red wine and food-pairing tips (page 15) is sure to inspire. There’s much to discover in the glorious hinterland that stretches way beyond our beautiful beaches – it really is a paradise for both dedicated equestrians and anyone who’s keen to take up horse-riding. We take the powerful new RAM 1500 Laramie pick-up truck for a test drive that meanders from Gosford to Glenworth Valley, Mangrove Mountain and Wyong; turn to page 16. Fitness buffs are not letting chillier weather deter their motivation to try Sydney-based Leah Simmons’ transformational new workout, which is garnering rave reviews. Leah brought her new KAAIAA training program to Killcare Surf Lifesaving Club, where 75 people made the most of the opportunity to experience firsthand the program’s unique blend of movement, strength and meditation. On page 29, Leah chats about the principles and inspiration behind KAAIAA and gives us a peek into the stunning Belle Escapes property Sea Mist at Killcare, where she and her friends stayed during their visit.
On page 40, our Book Club Extra features an extract from talented local author and multiaward-winning businesswoman Kate Toon’s latest book, Six Figures in School Hours. It’s a mustread for freelancers, solopreneurs and business owners who are bringing up children – and need to make it all work together.
We hope you enjoy this special winter edition.
Cheers,
EDITOR-IN-CHIEF
CATHY BAKER
EDITOR
SALLY MACMILLAN
CONTENT & EVENTS DIRECTOR
AMANDA HUGHES-NALEVANSKY
CREATIVE DIRECTOR
KRISTIE LOWE
PHOTO EDITOR JOSEF NALEVANSKY
WRITERS
CLEO GLYDE, ANTHONY O’BRIEN, LISA CALAUTTI
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What happens when you gather great Central Coast culinary talent and let them get creative around an open fire at the exciting new Hawkesbury River venue, Bush River Kitchen? The coming together of local chefs and food professionals gave all a chance to share the primal importance of feasting in the fresh air in a truly magical locale.
The cares of the world seem to ebb away the more you wind along the serpentine curves of the Hawkesbury River on the sealed road to Bush River Kitchen, in the farming and fishing enclave between Lower Mangrove and Spencer, just east of the emerald sweep of Glenworth Valley.
Not far from a public boat ramp and the gateway to green water sparkling in the sun, the private 1.2-hectare property is elevated and backs onto National Park bushland, with views north over Mangrove Creek and the mountain valleys beyond. The driveway leads straight uphill to a double-storey timber house: in the garden, the outdoor kitchen appears like a man cave fever dream.
It is a pioneer-style marvel, with massive timber studs as the overall structure, coupled with suspended iron bars where cooking implements dangle in the breeze. Accompanying the domed, wood-fired oven is a traditional Argentinian Parrilla-style barbecue, used to cook with direct heat. Small pots sit on the grill shelf above flaming pink and orange coals.
As bluegrass roots music plays, the smoke – deliciously scented with herbs and roast meat – swirls around blokey blokes in cloth caps and Akubras, wearing leather aprons clasped with brass studs and buckles. Long hair, tattoos and concentration on the task at hand… we have clearly found the chefs. There is a hive of activity as bearded Kevin Spiteri from Smokin' Gauchos, the specialist who built the Parrilla barbecue, unfurls a long leather pouch with his collection of new and antique knives with timber and bone handles, wide or long and slender.
Italian chef Nico Coccia, from Osteria il Coccia restaurant at Ettalong Beach, is a gentle giant. He winds a sheet of freshly made pasta through a metal pasta-making machine on a wooden workstation. Once it is flattened, he fills small circles of round pasta with a parmesan, egg yolk and nutmeg filling. John Ralley, the owner and creator of this bushranger’s paradise, Bush River Kitchen, twists them into tortellini to help out. With a giant glass of red wine nearby, Nico’s hands keep moving all morning, tossing herbs into a casserole dish of lemon and oil on the cast-iron stove, spooning smooth, jammy cooked figs onto a firm ricotta cheesecake in tissue paper, shaving parmesan onto the steaming tortellini. At one point he reaches over to give the jumbo barramundi hanging from a hook a big kiss before shaving the scales. “Nico’s a beautiful beast, isn’t he?” exclaims cook and potter Jason Roberts, who was in charge of bringing the barramundi (from @HumptydooBarramundi).
John is using herbs tied to a stick, which he dips in a saucepan of oil and cooked lemons, to baste a whole goat that is splayed on a metal brace and tilted over a brick pit so the fire cooks and smokes it. When we ask what herbs he is using he replies, “parsley, sage, rosemary, and thyme”. Special guest Angela Brewer, singer and founder of Coast Opera Australia, cannot resist bursting into a chorus of the Simon and Garfunkel song of the same name, to our delight.
Jason cleaves wood, swinging an axe to the crack of wood splitting; Nico hangs three cooked ducks to dangle over a pan as drops of fat hiss
into it. The raw, elemental beauty of the timber, iron and flame has a primal appeal that is heightened by the freedom of cooking in the fresh air, without walls. The chefs, ever of service, send the dishes over for the guests, including aunties and mums, who are finding a seat in the gentle autumn sun.
The public can come to Bush River Kitchen for lunch and dinner experiences, with wine and whisky pairings; guest chefs cook with locavore ingredients in this intimate bushland setting designed for no more than 16 guests.
Dishes are placed around a jug filled with a profusion of wildflowers. The tortellini is served in cast-iron pots, tossed with silky, oil-coated mushrooms. Jason delivers his giant, wood fire-cooked Japanese pumpkin, “the wagyu of the garden” as he calls it, served cut open to reveal the farro – a whole-grain wheat – cooked in clay with Meredith Farm goat’s curd, zatar, pomegranate molasses, and lashings of olive oil. Jason also lays down the flatbread, made with half flour and half yoghurt.
A bowl of oversized mussels in broth is lined with slices of yolk-yellow bread around the edges. John is an experienced pastry chef and baker, so not only has he created plain rye sourdough, but a sourdough infused with pumpkin and confit garlic, topped with oats and pepita seeds.
The chefs seem to glory in the camaraderie. It’s a novelty for them to work among peers – other head chefs – rather than lead a large, younger team. There is a self-sufficient ease to the way they attend to their own tasks, yet a communal flow as they each lend a hand. And now, in the age-old tradition of clan and tribe, it’s time for the men to gather, share their stories, and explore why cooking and eating around the fire is their happy place.
“Humans are very drawn to fire. There is such an attraction because the community traditions of gathering and wood fire cooking are so linked. Modern society is a construct of busy work schedules that made us lose that nurturing hospitality, so the events of 2020 and covid created this incredible void that reintroduced the sanctity of slowing down. A lot of people used the lockdown period to rediscover the values that we had forgotten as a culture: the art of gathering and celebrating conversation. No screens – just being together around beautiful food, wine, fire and company.
“This is how Smokin' Gauchos was born. In lockdown, my family wasn't travelling or rushing to sports events and kids parties, so I had time to start cooking smoked meats. I’m a barbecue enthusiast who has always had smokers and wood-fired ovens, but when I went looking for my ultimate passion, a Parrilla Argentine grill, I couldn't find one to match the versatile type of cooking I wanted to do. I decided to create a prototype, spurred on by the desire to build a business around handmade goods. I not only embraced but leveraged the ceremonial joy of cooking a beautiful meal throughout the day.
“We launched Smokin' Gauchos in 2020: a passion project that is taking on a life of its own. As well as the Parrilla barbecues, we make handmade leather goods, iron tools, and gloves – and we are receiving an amazing response from all over the country.
“My dream is to make wood-fire cooking accessible to other barbecue enthusiasts and professional chefs. Smokin' Gauchos is above all about the love of cooking, and how it connects us, particularly around the fire.
“It is so satisfying to see how eclectic the Central Coast has become. You can have incredible wood-fired food in a superb restaurant like Osteria, or out here in the bush at John's venue. Coasties are so blessed to have access to the coast and forest.
“A day like today is a reminder of how to live well. Slow down before life gets too busy; know what you eat.”
@smokingauchos
Founder of Smokin' Gauchos“A lot of people used the lockdown period to rediscover the values that we had forgotten as a culture: the art of gathering and celebrating conversation.”
“I’m originally from New Zealand and grew up on a dairy farm in Queensland, so camping and being around a fire with my family is in my blood. For me, the idea of a gathering around the fire is to ‘come for the food, stay for the conversation’.
“My grandparents on both sides were really good cooks – in fact, I still have my grandfather’s copy of Escoffier’s A Guide to Modern Cookery – and they not only inspired my calling but taught me the joy of creativity. I started my career as an 18-year-old apprentice chef at Ravesi's in Bondi in 1991 and by 1994 had landed at Bistro Moncur in Woollahra, where I graduated to the head chef position under the watchful eye of friend and mentor Damien Pignolet. I have now cooked professionally for more than 30 years. A good chunk of that time has been in front of a camera, sharing and telling stories around the world and teaching people to cook intuitively.
“During covid, I transitioned into ceramics, working with my hands as another outlet to create, heal and tell stories. It became a real source of purpose after my father passed away in 2022. Today, the larger solid pots are being used to cook farro and flatbreads while the fresh clay (raku) is for cooking whole chickens stuffed with fresh herbs.
“We’re using both smoke and heat to cook the goat – from Saratoga Quality Meats at Kincumber – over a three-hour period, moving the goat and coals at various times to adjust the temperature. Joints like shoulder and leg need a gentler heat. The amount of heat changes the structural element of the meat as it breaks down and becomes tender, but smoke helps us increase the flavour profile, which is why we’re using ironbark.
“Apart from being an exciting and visual way to cook, smoke and fire are nostalgic for me – a place where I can transcend the now and travel back to my childhood. Fire is where transformation happens.” @chefjasonroberts
“I was a pastry chef and had my own bakery in Alexandria, Textbook Patisserie, for seven years; I was always known for my croissants. Before that I was in restaurants, which is how I have known Nico for more than 10 years – through pastry! I still consult for other bakers on the side. I got this property three years ago at the start of covid. I already had friends here on the river, so we were looking around the Hawkesbury; I love that you can take the boat out and visit people by water. I wanted an outdoor kitchen so when we found this place, my love of hunting, fishing and the culinary arts came together. I kept everything very raw.
“I have been doing small private lunches once a month with different guest chefs. The whole idea behind this is that everything on the menus is hunted and gathered. I usually try to find like-minded chefs who have an affinity with the land, then we throw around ideas and go for it. Because people coming up for the lunches like the idea of lingering afterwards, I am going to set up accommodation and glamping tents. It's outdoor life, so we’re really embracing it.”
@bushriverkitchen Chef, author, potter Pâtissier, hunter and owner of Bush River Kitchen“The whole idea behind this is that everything on the menus is hunted and gathered.”
“I learned how to cook on the fire from my grandmother, who still makes her coffee on a fire stove. I studied cooking and worked in Spain at Michelin-starred restaurants, but a few years ago when Alex (my wife) and I decided to open our own place in Australia, I said, ‘That’s it! I’m done with fine dining!’ I was attracted to recapturing the regional cooking of my homeland and my past. The fire is my thing. I dedicated my first cookbook, Farm to Flame, to it.
“When Alex and I discovered the Central Coast, we loved the people. I find them very warm and neighbourly. We started with a small restaurant in Ettalong, which is such a beautiful place, then last year we moved to a bigger place along the beach. Our whole kitchen is built around the fire, which is rare. Our degustation experience is designed to showcase cooking over ironbark, stone fruit and olive wood in our charcoal oven. Everything, from our bread, to the ricotta cheesecake we’re having here today, to the fresh cream, is handmade in our kitchen. I work closely with a few of my favourite farmers, who bring me produce.
“Life is good on the Central Coast because everything is nearby. We have the sea; we have the land. If you want to go away for the weekend, everything is on the doorstep.
“Today is so special because it’s great to be on the land, by the fire. Here we are in John’s fantasy kitchen; I am cooking pasta with tools that Kevin built for me. The tortellini I am making is from a recipe that I was taught when I worked at a small restaurant in Italy. The mama of the owner taught us the perfect mix of flour and egg yolk, then the parmesan, egg yolk and nutmeg filling. Simple. Beautiful. The good things in life are usually the simplest.”
@osteriailcoccia
Amanda Hughes Nalevansky Content Director at Central Coast Life & Style“In our search for great Central Coast stories, the idea of foodies and fire was a natural fit. There is so much pride in seeing Chef Nico and wife Alex (with her sommelier knowledge) change the culinary scene on the Coast forever at Osteria il Coccia – they are the true definition of ‘team’.
“Discovering the work of Kevin Spiteri, the mastermind behind Osteria il Coccia’s kitchen design, with not a conventional oven in sight, made me realise how the movement has really taken off. Similarly, having experienced Jason’s intuitive cooking methods in many different settings and crossover events, gathering around the fire brought back many fond memories of camping with my late father, hence making my own connection to cooking and flames a more personal one.
“The idea of capturing the synergy came together because everyone knows each other. When Kevin suggested John Ralley’s kitchen in the great outdoors of the Hawkesbury, we knew we had the perfect community story for our Food Edition. David Li’s stunning photography captures one of many, many special days that will be had over the flames at Bush River Kitchen.” @davidliphotography
There is something distinctively heartwarming about a local butcher that a supermarket, in all its cold efficiency, just can’t match. Cuts of meat are placed with a certain pride, reflecting an actual relationship between butcher and farmer. Meat is all they do. And the team who prepare your meat aren’t anonymous, but present at the shopfront to greet you with a smile and inspire your meal ideas. If you’re a regular, they probably know exactly how you like your favourite cuts trimmed and prepared. A neighbourhood butcher is part of the warp and weft of community food traditions, shepherding us through the rituals of Christmas, weekend barbecues and family dinners.
It is telling that the new owner of Kincumber’s Saratoga Quality Meats, Tony Palmer – who moved to the Central Coast in 2012 – was always a big fan. “I truly enjoyed knowing the two brothers who started the butchery that I ended up buying,” he says. “For the eight or so years that I was a customer, it was the place on the Coast with the best meat –pure and simple. It was such a pleasure being able to serve exceptional cuts. I remember how weekend guests would say, “Can we come up and have some of that amazing steak again?”
Saratoga Quality Meats’ commitment to sourcing the best beef, chicken, lamb and pork that Australia has to offer garnered a loyal following from locals all over the Coast, who rewarded their dedication by spreading the word for decades about the butchery with ‘quality’ literally in the title. Then Tony came along…
Saratoga Quality Meats is one of the Central Coast’s foodie crown jewels –a legacy independent butcher that cares where animals come from and how they are raised. New owner Tony Palmer chats about his conversion to the craft of butchery and his exciting plans. But the recipe for his famous sausages is a tightly held secret.
“I will only take on a project if it lights my fire. Any entrepreneur needs passion as a motivator,” he says. “When covid hit it was a brutal space for frontline retail to be in, and after decades in the business my favourite butcher was ready to sell. As soon as I took a close look I realised that it was an exceptionally good business.”
Tony grew up around food in Hunters Hill, Sydney, having Italian heritage from his mother’s side and an early start in an Italian restaurant, where he worked from age 11 to 18. “I pestered the head chef to teach me his ways and by 14 I was hand-rolling and cooking 300 pizzas on a Friday night for the students at St Joseph’s College; everything was prepared by hand,” he says. Over time, Tony drifted to ‘front of house’ and customer service. “It’s a more natural space for me. I enjoy talking about food and helping people have a memorable gastronomic experience. I ran a restaurant in Bowral and a cafe in Glebe, early in the cafe scene,” he says.
It was Tony’s travels to rural Australia, however that forged his understanding of farming. “I ended up working on a friend’s farm at Currabubula near Tamworth for a few Christmas seasons, jackarooing and getting my hands dirty,” he says. “For a city kid, the opportunity to be on the land was a blessing. I was lucky to fall into the hands of a beautiful old station hand called Ronnie, who taught me how to raise crops and stock well.”
Tony’s background in learning about rural livestock firsthand and working in commercial kitchens has dovetailed beautifully. How does his experience with chefs come into play now that he is a provider? “It helps me handle personality types,” he laughs. “Chefs are born of creativity. Like anyone in a creative field, you’ve got to start with amazing materials and resources. You're only as good as the food you procure.”
It is Tony’s mission to bring attention back to food’s field and farm origins. “With supermarket culture and plastic-wrapped meat you lose that connection to food. I want to know where my food is from: I care how animals are bred, grazed, born, harvested and treated,” he says.
When he bought Saratoga Quality Meats, Tony was happy to honour the company’s existing mastery and learn the trade. “My philosophy with any business is that you need to learn everything, from washing floors all the way up. This is the head butcher’s field of craft; you are there to learn. I said to the staff, ‘I’m a first-year apprentice – treat me as such. There is nothing that I won’t do’.”
Tony took over in March 2021, at the beginning of the second wave of covid, and gave the business a year of his time. “My job was to learn not just the craft of butchery but how the supply chain works,” he says. “I wanted to understand the background of every cut out there. Where is it being grown? How is it looked after? Are they using any chemicals in its production? You have to do the research.” He is proud that the butchery not only kept every single staff member, but has grown since then. “We had to make sure that whatever Saratoga Quality Meats was going to do, such as the fresh meat that existing customers were used to, was at the very least on par. But we’re really about taking everything we do forward or up a notch.”
Tony’s focus has been on blending existing and new relationships with producers, understanding the different flavour profiles of different regions and cuts and showcasing meals to help busy families. “I am passionate about the ready-to-heat space,” he explains. “Jason, my head butcher, and I have created a whole line of meals that just need half an hour in the oven: shepherd's pie, beautiful pork and veal Italian meatballs, slow-roasted lamb shoulder or lamb shank hotpots. Customers can have at least one meal decision made for the week.”
The business dances between sourcing excellence and budget concerns, especially in this environment of rising petrol and energy prices. “People love our quality, but can’t afford to be spending $25 a head per meal at home. We work towards a $10 a head meal on the table every night that’s good enough for a dinner party. I mean, you can’t even get out of Macca’s for less than $10 a head now!”
One thing that will never change is Saratoga Quality Meats’ commitment to sausages. “The last thing you change is a secret recipe,” assures Tony. “One of the differences between our sausages and the supermarket version is also that we use the highest quality meat. Our customers won’t end up with a pan full of fat and gristle. We are proud to sell more sausages – including Texan Chilli and up-andcomer Spicy Lamb and Jalapeno – than any other product. They are a gourmet meal in themselves.”
Embracing a sustainable snout-to-tail philosophy means there is a greater variety of ingredients on offer – “we’re big on the offal space”. Saratoga Quality Meats smokes its ham and bacon in house; produces its own pastrami and smoked turkey; and is launching its first turkey bacon. “We like to innovate but not leave the old favourites behind.”
Talking of innovation, Saratatoga Quality Meats has just opened a second store in Erina Heights, next door to BamVino on The Entrance Road. The main store at Kincumber will produce the meat and readyto-cook range and deliver it fresh to Erina Heights.
It was Tony’s own experience of the Central Coast as a getaway that first made him fall in love with the region and raise his kids there, a classic example of a real-estate investor who starts out thinking that they’ll come up to the Coast from the city occasionally, then ends up doing the reverse.
"I bought a place at North Avoca as a country escape. One Sunday when I was dreading driving back to Sydney, it hit me, I'm doing this the wrong way around! At that stage of my life a big city was becoming a great place to visit, but a less attractive place to live. We made the move and never looked back.”
Saratoga Quality Meats, 43 Avoca Drive, Kincumber, NSW 2251; 3/488 The Entrance Road, Erina Heights, NSW 2260. Call 02 4369 3262, see saratogaqualitymeats.com.au
Winter can be a good time to change our drinking habits – bubbles, whites and rosés always seem to go down best in spring and summer. Red wine comes with a vocabulary that includes terms such as tannin, big body, depth and structure, to name a few. It can sometimes be complex but don’t let that put you off if it’s all new to you – let’s break it down and bring it back to basics. Enjoy!
Firstly, let’s look at the different varieties which include lighter, fruitier and bolder reds.
Varieties which are light body, complex and elegant:
Pinot noir Gamay
Nebbiolo Sangiovese
Varieties which are bigger, medium body, fruitier and juicy:
Tempranillo Merlot
Barbera Zinfandel
Varieties which are bold, full body and overall full of tannin and oak:
Shiraz Cabernets (Cab sauvignon /Cab franc)
Malbec Chianti
Wine Number #1
Domaine Verret
Pinot Noir 2021
Food: Creamy Tuscan
pumpkin soup with vegetables, boosted with pesto, garlic and rosemary. Serve with focaccia and parmesan crisp.
Some tips for drinking any style of red:
The optimal way to serve red wine is to bring it to room temperature or slightly cooler (17 degrees) and decant it. The process of decanting wine is not only to allow the wine to open up and amplify the aromas that are in contact with oxygen, but also to separate the sediment from the wine; red wine has solid elements in the bottle as it is not always filtered. In terms of glassware, the bigger the wine glass for red wine the better. This is not so you can drink more – it’s so it can breathe more and you can then truly appreciate the aromas and tasting notes.
Wine number #2
Sensi Sangiovese
“Collezione” 2022
Food: Yellow pork curry with coconut rice.
The ginger and makrut flavours lift the dish up, while lime and coriander balance the dish.
Wine number #3
Mount Pleasant
Rosehill 2021
Food : Lamb shanks with red wine sauce and brown mushrooms with creamy polenta and zesty oregano gremolata. Let the rosemary and bay leaves bring life to your kitchen.
Unbeknown to many, the local equestrian community provides year-round activities for horse lovers of all ages and abilities. We explore the rich rural scene beyond our beaches in the powerful new RAM 1500 Laramie pick-up.
WORDS ANTHONY O’BRIEN PHOTOGRAPHY JOSEF NALEVANSKY
From the Central Coast Dressage Association (ccdressage.org) to Watagan Equestrian Club (watagan. org.au), riders of all ages and skill levels are welcomed into the local equestrian community with open arms. With numerous clubs, stables and riding schools dotting the landscape, the region is a paradise for those who share a love for horses.
Liz Jeffrey, an avid dressage enthusiast from Holgate, finds companionship and excitement in the thriving equestrian scene, where she has honed her skills and competed alongside fellow riders with her beloved horses Barney and Max. “Our community is broadly spread across the Coast from Mangrove Mountain, Central Mangrove and north to Wyong and Jilliby. There are year-round activities, and the shows go on regardless of the weather – except when there are torrential storms, people will be out riding their horses.”
Point the RAM pick-up truck towards Kulnura, where you will have the opportunity to meet Rod Brown,
the esteemed proprietor of Equus Australia. Rod’s impressive expertise in showjumping was prominently displayed during the 1988 Seoul Olympics. At Equus Australia, Rod takes great pride in breeding and training high-performance horses, as well as providing guidance to riders. His exceptional skills have garnered widespread recognition within the industry. In addition to his business pursuits, Rod is dedicated to coaching his talented daughter, Jess, who is an accomplished showjumper. Together, they form an inspiring and highly respected duo in the equestrian community. You can reach Rod via email at equusau@bigpond.com.
One of the most significant events for the equestrian community is the Central Coast Showjumping Club – Winter Championships, held annually at the magnificent Stonewall Equestrian centre in Mangrove Mountain (stonewallequestrian.com.au). This event draws competitors from across the state and is a highlight of the equestrian calendar. “Other events include dressage and eventing competitions, as well as fun days and clinics,” Liz says.
Unleash your inner equestrian amid Terrigal’s picturesque countryside at The Outlook Riding Academy (theoutlookridingacademy.com.au). Whether you’re a beginner or an experienced rider, The Outlook has a selection of horses and ponies to accommodate individuals of all ages and abilities. It doesn’t matter if you are new to the horse world or keen to get back into regular riding lessons, The Outlook has the team and horses for you. Prepare to be captivated as you groom and saddle your horse before embarking on a scenic trail ride.
Another haven catering to rookie riders is Matcham Valley Pony Club (matchamvalleyponyclub.com.au). Here, young children and aspiring equestrians flourish in a nurturing atmosphere that cultivates riders’ growth and hones their skills.
Experience horse-riding excellence at Glenworth Valley Wilderness Adventures, where you can take guided tours through enchanting rainforests and native bushland. With Lead Pony Rides, Gourmet Picnic Tours and more, riders of all abilities can indulge in all sorts of adventurous activities in the incredibly photogenic Glenworth Valley. glenworth.com.au
Coast Kids Horse Riding (coastkidshorseriding.com.au), near Sparks Road, Wyee, offers diverse horse-riding activities and services for all ages and skill levels. There’s a range of programs to suit toddlers to tweenies, including Introduction to Ponies for Tiny Tots. Kids can enjoy Adopt-a-Pony for the Day and Party Ponies for private events.
Immerse yourself in the wonders of the Central Coast’s equestrian offerings beyond competitions and lessons, where an abundance of trail riding opportunities awaits. One standout is the Ourimbah Creek Mountain Trail, set in a serene valley embraced by the surrounding state forest. From navigating obstacles to traversing diverse terrains, riders can test their horsemanship skills and build a deeper bond with their equine companions. ourimbahcreekmountaintrail.com
Located discreetly near the bustling town of Wyong lies the worldrenowned Lustre Lodge Broodmare Farm, known for its exceptional breeding of thoroughbred horses. Although not accessible to the public, this prestigious stud farm boasts a remarkable track record, having produced in the 2022-23 racing season W.J. Adams Stakes winner Star Patrol while Economics got the money in the Petaluma Heritage Stakes.
Alongside its breeding endeavours, Lustre Lodge specialises in thoroughbred horse agistment, offering top-notch services for these magnificent creatures (lustrelodge.com.au).
To experience life on a stud farm for yourself, head to Forest Hill Arabian Stud at Wyong Creek (foresthillarabians.com). Set on 25 hectares, the property gracefully descends to the river, where it boasts a kilometre of picturesque river frontage. The stud offers exceptional facilities, including three barns, two round yards, an eight-horse walker and a treadmill. Accommodation includes various homes and apartments on-site.
For an equestrian store that stocks everything the discerning rider or keen beginner could possibly desire, cast your gaze no further than Aussie Saddlery in Tuggerah (02 4353 8205). This emporium of equine excellence offers the full array of prestigious brands and will have you galloping ahead with its bespoke services, including saddle fitting, meticulous repairs and clothing. Another highly recommended store is Peats Ridge Equestrian Supplies (0419 270 588).
If you’re serious about diving into the world of horse capers, then you’ll need a reliable horse float. And who better to reach out to than Peaceland Horse Floats & Goosenecks?
Based in Tuggerah, Peaceland Horse Floats (peaceland.com.au) has a strong presence in Australia and owns its own production facility in China. This allows the family-owned and operated company to control the quality, design and manufacturing process from start to finish. As a result, Peaceland constructs first-rate, custom-made horse floats at affordable prices for its customers.
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Our floats are designed with you and your horse in mind, ensuring safety and comfort. Along with an extensive range of standard models available, you can also customise your horse float or gooseneck to create exactly what you want, all at factory direct prices.
Whether you’re looking for a signature piece of furniture or special artwork, or you need your house styled from top to bottom to sell or to lease as a holiday home, Leah and Cathy are here to help.
The powerhouse duo have combined their design skills and expert knowledge of the Coast’s real-estate scene to create the Life & Style store – a combined showroom, retail store and hub for a wide range of interior design, styling and concierge services.
“Cathy and I established the store to showcase the services that we offer to our clients, and to display some of the unique brands of furniture, furnishings, homewares and collectibles that we bring to the Coast,” Leah explains.
“Generally, we stock brands that are not stocked elsewhere locally, brands that we love or brands that we use in our styling or have in our homes. We have moved towards an eclectic mix that reflects both our style and the demand that is filtering through from our clients for pieces and looks that reflect their personal style.”
The Life & Style store features sought-after collections such as Globewest, Horgans, Wisteria Design, Ferm Living and FatBoy. It stocks soft furnishings and homewares from Weave Home, The Moorish Co, Bloomingville and Walter G, select pieces by iconic brands Dinosaur Designs, Maison Balzac and Marimekko, and products from boutique makers such as Nonna’s Grocer, Pony Rider, The Foundry Home, YiaYia and Friends, Studio Roof, McMullin & Co, and Leif.
Most people today use the services of a home stylist when they put their houses on the market, but the Life & Style team offers clients much more than that. Cathy says, “We can take care of all your property needs, from packing up your home, taking care of removals and storage, renovation, interior design, styling to sell and styling to live.
“We have trusted tradespeople, housekeepers, gardeners and other experts on our database, so we can organise just about anything you might need when selling your property or preparing for holiday lets. We enjoy looking after our clients and the main aim for us is to make life easier for them.”
For more information, see centralcoastlifeandstyle.com.au or visit the store in Araluen Drive, Hardys Bay, NSW 2257
The Beholder’s Leah Fotofili and Central Coast Life & Style's Cathy Baker have worked together for years – now they have opened a full-service lifestyle studio in Hardys Bay.
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Perched high over Terrigal Beach, bi-fold windows fringed by frangipanis offer balcony diners spectacular views over the treetops to the sandy crescent of beach on the Pacific below. The menu does not rely too heavily on the views, however – it’s all about fabulous ingredients, as many as possible of which are sourced in the region.
“Our dishes are delicate, light and focused on flavour,” confirms Dimitris, who works closely with head chef Reece Timora on the menu design. “It’s not complicated, but the food has artistry.” Dimitris lovingly prepares and combines each morsel with signature subtlety. He nestles glossy beads of orange caviar in curled ribbons of salmon, sprinkled with herbs; drapes a sea vegetable, like an exquisitely textured conch shell in miniature, across a plump, buttery seared prawn to add a briny twist. Pretty plating adds aesthetic pleasure: a deconstructed dessert scatters triangular shards of pastry and crumbs of bee pollen across cloud-light mascarpone and white chocolate stamped into a beehive, in a delicious dance between soft and crunchy textures.
“Everything complements the approach that a meal should also be an experience,” says Dimitris. “From an inspiring wine selection to pouring oil at the table and serving our own handmade butter. If you are looking at stunning ocean views, the quality of the food and sequence of service needs to match.”
As winter beckons, a new addition to The Cowrie’s alfresco, light-filled rooms and blue-ribbon views is the launch of cellar-room dining in a previously unused space downstairs, perfectly repurposed for wine.
“The humidity is already spot on, due to the concrete slab above the ceiling. We have added a $5,000 temperature control and airflow system to make the atmosphere pure and comfortable for guests,” Dimitris explains. “The single dining table is being built by the same local carpenter who created our furniture upstairs; it is a real showpiece in this space.”
The cellar room seats six and is designed to be a true wine lover’s experience, or an opportunity for the curious to learn more. Dimitris intends to focus on particular winemakers, in addition to highlighting Australian regions such as The Hunter Valley and Adelaide Hills. “We’ll choose what
A new cellar room and gourmet experience is another reason to cosy up at The Cowrie this winter, as executive chef and owner Dimitris Aronis unveils his grand vision for the popular establishment.
each spot does best – your bold reds from the Barossa, pinots from The Mornington Peninsula in Victoria – we have a preference for vineyards with smaller yields.
“There will be French wines from beautiful little regions in the north of France; German rieslings, which are incredible at the moment; and beautiful South African pinotages.” Spirits will include Japanese whiskies and limited releases from Central Coast gin makers Distillery Botanica.
Reinventing The Cowrie experience is also a passion project for Dimitris because this is where his culinary journey began 15 years ago, when he was an apprentice chef. “I then went overseas, worked, taught commercial cookery at TAFE for 10 years, and ran a private chef company, doing a lot of business in the Hunter Valley,” he says.
The Cowrie had an enormous impact on Dimitris’ life, not only by schooling him in the culinary arts, but introducing him to his future wife, who was doing work placement there. “When I returned to the Coast all these years later and The Cowrie came on the market, it was pretty special to be able to buy it myself. The restaurant had been dormant for a while, so we had to ‘wake up’ the building. By the time we opened it was just after the second lockdown.”
Despite the challenges of a shell-shocked population recovering from a global pandemic, The Cowrie has built a loyal following. “Locals came out to support us; Sydneysiders here for the weekend or holidays book a lot; and we have return visitors from Newcastle and the Blue Mountains. Our clientele is fantastic and we want to keep surprising them.”
Dimitris is building the business in sync with a burgeoning local foodie culture, as the region’s fertile pastures, pristine waterways, happily grazing livestock and nutrient-dense, chemical-free produce come into their own. “The Central Coast has so much potential! I can create food here that I may not have been able to do a decade ago. Producers are popping up all over the Yarramalong Valley; small family-run businesses are harvesting honey or growing potatoes by
the river. The Coast is a close little network, which is helping us build relationships with the food and farming community.”
The Cowrie’s optional plant-based menu can be matched with wine or Australian Ikou Organic teas. Oyster mushrooms and thyme caramelised onions add a forest floor richness to the pepperiness of charred cabbage; the crunch of shaved fennel and torched broccolini is a foil to gooey miso and chilli eggplant; caramelised pineapple and ginger add a burst of tropic sunniness.
For galloping gourmets who want to taste the full foodie spectrum, carnivore ingredients have their time to shine on the two-, three-, four- and five-course menu. Sashimi grade Yellow Fin tuna melts in the mouth; pork fillets are juicy and generous. As well as the rarefied delicacy of coal-roasted Pacific oysters with aged parmesan and truffle oil, there are classic comforts such as mushroom risotto.
Winter is often popular with corporate clients who want to cosy up indoors in case of rain, yet still enjoy wide-reaching district views. The Ocean Room, a self-contained space away from the main dining room, can be booked for private events. "There is an AV system and a projector, and we can add gin-matched canapes and food to the mix. We also get a lot of bookings for Christmas in July.”
There are plans to convert the large lobby at the front of the restaurant to a bar/dining space with its own tapas menu, setting the stage from the moment you enter The Cowrie. “We’ll launch this summer. It’s the perfect spot to enjoy a cocktail before moving on to dinner.” With the new cellar room opening and front bar in the works, and the quest for finding the perfect daily ingredients within cooee of Terrigal, how does Dimitris keep it all going? “Each Monday I switch off and take my two dogs out. We’ll go to Ourimbah State Forest or foraging at Killcare. There is always something beautiful to do. This is the sweet spot. Sorry Sydney, but I just fell in love with a better lifestyle.”
The Cowrie is open for lunch and dinner Wednesday to Saturday and for lunch on Sunday at 109 Scenic Highway, Terrigal. To book, call 02 4384 3016 or see thecowrie.com.au.
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Be prepared to be swept off your feet by a range of beautifully –and sustainably – made high-fashion shoes and boots that are designed to fit. Properly.
Bared Footwear has attracted an almost cult-like following since founder and CEO Anna Baird launched the business in 2008, but if you’re new to the brand, your feet are in for a delicious treat.
Bared Footwear has nailed the magic formula of producing shoes and boots for men and women that are seriously on-trend, designed for maximum comfort and, in keeping with our need to tread more lightly on the planet, are consciously crafted.
One of the secrets of Bared’s success is that every shoe is fitted with a unique biomechanical footbed and hidden support features that also accommodate orthotics. There are multiple fitting options to suit almost all foot types – narrow, wide, lumpy, bumpy, flat or high arch – so you can find a super-cool style that not only looks and feels good to wear, it actively does your whole body good.
Bared has a thriving online business, plus stores in Armadale, Brisbane and Melbourne, and the company opened its Sydney flagship store in 2021. While the online services are fantastic – you can schedule a personal video call with a fitting consultant seven days a week – the in-store experience is positively next level.
Your feet are measured and the expert team member looking after you will try any number of options to find your perfect fit. Many of the company’s 190-odd employees have been with Bared for years and superb customer service is a hallmark of the brand’s ongoing success. Anna says that not only does Bared make “great-looking, super-comfy shoes, we employ only the best human beings to look after our customers”.
For more information, see
Bared Footwear has come a long way over 15 years. Podiatrist turned designer Anna Baird founded the boutique company to fill a noticeable gap in the market for high-fashion, highly comfortable footwear and as the business has grown, the focus has widened to embrace an inspiring range of environmental production initiatives.
As Anna says, shoes have many components and it’s challenging to manufacture a 100 per cent bio-based shoe that is both durable and compostable, but Bared is constantly researching more eco-friendly solutions. The label’s newly manufactured footbeds are made from 72 per cent plant-based B.plantfoam
and it has introduced a plastic-free material called Mirum® for its vegan-friendly collection. Adhesives remain a significant challenge for the whole industry, but Anna explains that exciting research in the use of a silk and mussel product is underway and plastic heel moulds may soon be replaced by moulds made from mushroom mycelium. Meanwhile, Bared works with Melbourne-based company Save Our Soles to recycle old shoes that are collected in-store – so far, more than 16,000 pairs have been turned into rubber matting that’s used in retail flooring.
There is a practical side to swimwear that lets us stay active, but the new Central Coast label SUZU conjures so much more than boring laps in the pool. A palette of chartreuse, pale yolk and dusky pink, as pretty as a twilight sky melting into molten gold, screams ‘fun in the sun’. “I wanted the line to reflect colours of life in Australia,” explains Su-Elise Nash. “The yellows and greens capture the sunshine, sand and all the foliage at the beaches here.”
The SUZU collection has a distinctive retro flair, with golden clasps, signature prints and resort-style silhouettes, such as onepieces with cutouts. Different shapes suit different body types: bandeau and triangle bikini tops, string or full bikini bottoms.
Sustainability is also a pillar of the SUZU brand. Positioned as eco-wear, the collection uses recycled waste collected from the ocean to create more earth-friendly fabric. SUZU means ‘bell’ in Japanese. “I wanted to be part of the solution. When my research revealed that lost or abandoned fishing gear, nets and plastic waste on the beach can be recycled into gorgeous fabrics, I knew this is what I wanted to do,” she says.
Su-Elise feels a profound attachment to the beaches of her adopted home, where she lives with her partner Ryan and son Blu. It’s literally a world away from her beginnings in South London, where she found fame in the early 2000s Brit girl group Mis-Teeq, alongside Alesha Dixon and Sabrina Washington.
“I was born and raised in South London, and was just a teenager when I joined Mis-Teeq,” she says. “I met the girls, deferred from university, and had my first Top 10 hit by the time I was 19. Our debut album was released in 2000 and we were living large. It was a rollercoaster, but a fantastic life, too.”
It was her previous experience working at Gucci’s flagship Sydney store that forged her love affair with luxurious Italian fabrics. “I wanted to source the best sustainable fabrics in the world, test how they feel on the skin and keep elasticity, and craft my own print with my house logo. I wanted this collection to reflect the water but not sparkle too much.”
When it was time to shoot the SUZU campaign, Su-Elise reached out to her own circle, including mums and Coast-based girls from her gym. The campaign was shot at Spoon Bay in Wamberal. suzu.ltd
As new eco-swimwear label SUZU launches, designer Su-Elise Nash talks about her extraordinary leap from London pop star to life on the beach.
WORDS CLEO GLYDE PHOTOGRAPHY FLORENCIA OLSSON
When the creator and founder of KAAIAA, the transformational new workout that everyone is talking about, brought her class to Killcare Surf Life Saving Club, her base camp was one of the Central Coast’s most spectacular holiday homes – Sea Mist.
WORDS CLEO GLYDE PHOTOGRAPHY JOSEF NALEVANSKY
No-one is going to say no to a six-pack, but it is more than physical fitness and looking good that underpins KAAIAA training. Sydney-based Leah Simmons’ 15-year background in the health industry as a certified Pilates instructor, personal trainer and Kundalini yoga teacher forged her desire to bring different kinds of strength to a simple exercise class. “It takes a few different things to get me where I need to be and keep me together,” explains Leah. “Different types of training keep me in peak condition or help me deal with difficult situations on a daily basis. I thought, why not combine the four proven practices that I use into one seamless workout?”
Leah developed KAAIAA, which fuses breath work, body strength exercises, meditation and an integration technique in 30-, 45- or 60-minute classes. Students are trained to not only seek out their physical strength limits, but break down the emotional barriers that act as life obstacles as well. “Traditionally, physical training and mental wellbeing are seen as separate health pillars, but they are even more powerful together.”
This resonated with many people, and Leah’s growing online class community became a lifeline throughout covid lockdowns – while @thisiskaaiaa has now reached more than 15,000 followers. “KAAIAA is a physical workout at its essence, yet it’s interesting that the feedback
is rarely about muscles, and more about people reporting a lift in confidence and self-esteem,” Leah says. “I have clients tell me that their mindset shifts and they are able to face challenges with total calm, particularly for 23 hours after a session.”
The Central Coast community was keen to jump on the bandwagon and Leah visited recently to offer KAAIAA’s unique blend of music, movement, strength and stillness in a highly anticipated class at Killcare SLSC. “We had 75 people come, and half were new to the practice. I found the local community to be open minded and really willing to step outside traditional fitness,” she says. The KAAIAA demographic is mainly women of between 35 and 55, and it was
a dedicated follower who had started the workouts during lockdown who encouraged Leah to bring the practice north. “I met a group of intelligent, driven, go-getter women – some were business owners, creatives, or in tech. Like women around the country, they want to be energised and have these sorts of offerings available in their own community.”
It wasn’t just the locals who won Leah over. Belle Property Escapes’ beautifully positioned property Sea Mist, perched over Killcare Beach with 180-degree views, also created a lasting impression. “The first thing that catches your eye is the incredible panorama. The beach is breathtaking,” she says.
Sea Mist’s crisp beach-house palette and pared-back contemporary feel (including Coco Republic furniture) is like a home away from home. Leah brought three girlfriends on her Central Coast KAAIAA tour, who were equally mesmerised by the view. “You can just sit and stare at the ever-changing sky and ocean; it’s like a moving piece of art. We had these grand plans to bushwalk and do so many things, but ended up just staying in the house, ensconced in the environment,” Leah says.
The property features a master bedroom, three queen-sized bedrooms, a self-contained bedsit, games room, and open-air showers set up for easy communal living. Perfect for a beach getaway with friends and family.
For more information visit kaaiaa.com
Special thanks to LuLu Rose Foundation for facilitating Leah’s visit and @cameronhackney.privatechef for preparing a beautiful meal at Sea Mist.
You too can enjoy the delectable fine-dining delights whipped up by private chef Cameron Hackney while enjoying a stay at a Belle Escapes property.
While Cameron works on a freelance basis, the Belle Escapes Concierge Team is happy to enlist his services for guests staying in one of the many luxurious Belle Escapes holiday homes on offer, just as Leah Simmons and her guests did.
Cameron’s career as a private chef began when he was working in Bali in 2013, while on rotation on a superyacht. He has worked at various top restaurants overseas, including in Singapore, Bali and London, as well as in Sydney and the Hunter Valley.
Upon his return to Australia and his move to the Coast, Cameron worked at well-known restaurants such as Bells, Pretty Beach House and Yellowtail before deciding in 2018 to once again work on superyachts and private dining.
His offerings include events catering – comprising canape and shared menus – private dining with bespoke degustation menus, and superyacht/holiday house live-in chef services.
Cameron describes his food styling as “Modern Australian”, with elements of native ingredients and locally sourced produce. Menus frequently feature wholly Australian ingredients such as kangaroo, spices, smoked crocodile and emu, to name a few.
Working closely with quality purveyors such as Two Providores, Shane’s Seafood and Newcastle Greens, all Chef Cameron’s plates are artisanal to match the quality of produce.
For more information see cameronhackneyprivatechef.com, @cameronhackney.privatechef
To arrange Cameron Hackney to be your private chef during your stay at a Belle Property Escapes holiday home, contact Belle Property Escapes: 02 4360 1717.
This private granny flat/condo is the perfect accommodation for couples or singles looking for a peaceful weekend getaway. Accessed via a private entrance, the boutique residence has a spacious, king-size bedroom with ensuite bathroom, a large outdoor dining area with lovely views, and a streamlined, modern kitchen. The property is set between Bouddi National Park and Box Head in Wagstaffe, a seaside village where native wilderness meets sparkling waterways. Facilities include air conditioning, heating, WiFi, Foxtel, a Nespresso coffee machine and gas barbecue. The shopping strip at Hardys Bay offers boutique shopping, an art gallery, a handful of café-restaurants and Killcare Cellars & General Store. You can also enjoy fivestar dining at the famed Bells at Killcare, one of the Coast’s premier boutique hotels. Wander along sandstone cliffs and coastal heaths while taking in the outstanding beauty of the Bouddi Coastal Walk. Up to 2 guests.
Contact Belle Property Escapes: 02 4360 1717
This impeccable, five-bedroom, Hamptons-style home features everything you need for a fantastic holiday. Set in a quiet beachside neighbourhood above Macmasters Beach, it has amazing views of the beach and Bouddi National Park. Enjoy a short walk to the beachfront, to Copacabana or Macmasters Beach, or wander along sandstone cliffs and coastal heaths.
The two-storey home offers great living spaces for families, with three large bedrooms and adjoining bathrooms. It has recently been redecorated and features new furniture, kitchen fittings, bedding and towels. There is a spacious open-plan kitchen, a dining area that seats 10 guests, separate living areas and a kids’ retreat downstairs.
There is also a large upstairs outdoor balcony, a lovely pool, an outdoor shower, a master bedroom with ensuite, a walk-in wardrobe and panoramic ocean views.
Up to 8 guests.
Contact Belle Property Escapes: 02 4360 1717
Situated in one of Killcare’s best streets, this property is built around an expansive entertaining deck. Positioned just 400 metres from the beach, the home is perfect for a family.
The spacious, contemporary kitchen features fresh white plantation shutters and a raked ceiling, evoking a relaxed beachside atmosphere. There are three well-designed, good sized bedrooms and two bathrooms. Other features include split reverse cycle air conditioning, ceiling fans and WiFi. Enjoy the idyllic coastal lifestyle of Killcare and Hardys Bay – Putty Beach is a popular spot, while Bouddi National Park has an abundance of walking trails, mountain biking tracks, beautiful beaches and fishing spots. Nearby Hardys Bay village caters to your shopping needs and features an art gallery, general store, hair salon, and boutique shops.
Up to 6 guests.
Contact Belle Property Escapes: 02 4360 1717
Stunning views from the coastline from Box Head to Manly are on offer from this modern beach house. Its rear-north position floods the interiors with natural light, while fresh sea breezes, coastal walkways and its proximity to the beach are why so many guests love this picture-perfect home. Headlands at Killcare is a polished, architectural property offering an array of living and entertaining options across two levels, as well as private terraces and expansive decks. The property’s three bedrooms include a master suite with a queen bed, ensuite bathroom and walk-in robe, while bedroom two has a queen bed and large robe and bedroom three features two king single beds and a robe. Highlights include a bright open-plan layout, a sleek, spacious kitchen, a large laundry and a coffee machine. The home is close to the Bouddi Coastal Walk, Killcare Beach and Bouddi National Park.
Up to 8 guests.
Contact Belle Property Escapes: 02 4360 1717
Memorable style, sun-drenched decks and endless ocean views make this striking, two-level home the perfect escape. A streamlined architectural design frames spectacular coastline views, while the interior boasts a flawless layout with a crisp, white-themed colour palette, luxe finishes and designer interiors. There is room for family and friends to relax and do their own thing, while sunbathing on the decks, heading down to the beach for a swim, or finding a quiet nook to read are popular pastimes at Serenity by the Sea.
Miele appliances and plenty of bench space make the kitchen perfect for the home chef. There are four bedrooms, including two with ensuites. The top-floor master suite offers panoramic ocean views from a private deck. Other features include ducted air-conditioning, shaded decks and an outdoor shower. The home is pet friendly and it is close to the Bouddi Coastal Walk, Macmasters Beach, Bouddi National Park and Killcare Beach.
Up to 8 guests.
Contact Belle Property Escapes: 02 4360 1717
Coastal holiday style and smart design come together at this home. Featuring light-filled, airy interiors, this waterfront property has been completely renovated and comprises a highly functional floorplan featuring integrated living/ dining zones, which extend to an expansive deck. The house has four bedrooms and three bathrooms – the master bedroom has deck access, a spacious walk-in robe and a stunning ensuite bathroom. A rumpus or second living area plus a guest suite are situated on the ground level. Amenities include air conditioning, a double garage with internal access, timber flooring and WiFi.
There is plenty to do nearby, such as a taking a bushwalk along the Bouddi Coastal Walk, swimming at Killcare Beach, or walking to the local cafes and restaurants.
Up to 8 guests.
Contact Belle Property Escapes: 02 4360 1717
Bright and breezy, this holiday home boasts a prime location just a few minutes’ drive from the beach and bay. It has beautiful ocean views and an exceptionally private position. Its floorplan includes an open layout, multiple living zones, a relaxed coastal interior and a modern island kitchen with an array of stainless-steel appliances.
Perfect for families or groups looking for a getaway, facilities include a sparkling saltwater pool, child-friendly lawns and covered entertainment decks overlooking the pool. Other features include a fireplace, lock-up garage and a large master bedroom with pool views and deck access.
Seahaven at Manly View is located just footsteps from the famous Bells at Killcare restaurant, hotel and spa, while Bouddi National Park and Box Head, Killcare Heights and Killcare are popular attractions.
Up to 8 guests.
Contact Belle Property Escapes: 02 4360 1717
Enjoy one of the Central Coast’s most serene locations while relishing the feeling of being a million miles from the hustle and bustle of the city. Set high amid the natural beauty and charm of the bush, The Bach at Grandview combines stunning ocean views in a truly relaxing holiday spot.
Designed to accommodate family and friends, there are three bedrooms and two modern bathrooms. Upstairs, a wooden staircase leads to an open-plan living, dining and kitchen area, where soaring high ceilings and floor-to-ceiling windows capture breathtaking views.
Other features of this child-friendly home include a wood fireplace, free WiFi, a smart TV, board games, a gas barbecue and a laundry.
Situated just two minutes from the stunning Killcare Beach, and only 10 minutes to Hardys Bay, The Bach at Grandview is an ideal place for a laidback getaway.
Up to 8 guests.
Contact Belle Property Escapes: 02 4360 1717
Successful sales of prestige properties indicate that the Central Coast’s spring property market is kicking off early this year.
The Central Coast property market is heating up, with a trio of rare abodes selling in not only record timeframes but also for well above their reserve price.
In Point Frederick, 40a Albany Street (pictured left and below), a twostorey waterfront marvel with extensive water views and lush gardens sold for $4,225,000 – a street record for a home without a jetty.
Belle Property Killcare and Terrigal principal Cathy Baker says the home’s stunning waterfront position, which had been reconfigured to maximise its views, drew strong buyer appeal.
The family home spans two levels, with designated zones for entertaining and living. Other features include a stylish new kitchen, Blackbutt flooring, a saltwater pool and a self-contained outdoor studio.
In Killcare, 15 Patricia Place’s prime position in a peaceful enclave with views of beach and bush drew serious bidding when the two-storey home went under the hammer. Two distinct living zones, a fully selfcontained studio apartment, polished timber floors and views of the ocean and the Bouddi National Park region from the bedrooms were among its highlights.
Its stunning integration of the indoor and the outdoor, with a wider alfresco deck and ocean views from the living and dining areas were strong buyer drawcards.
Six registered bidders, including three onsite and three online, battled it out to secure the 974-square-metre property (pictured left and below), with the deceased estate eventually selling for $2.8 million.
“It has stunning views, nestled in the hill next to the Bouddi National Park, plus it’s got that beach-house feel with warmth – and there’s still a lot of potential,” Cathy comments. The new owners are planning to use it as a holiday home.
In Killcare Heights, a 3.32-hectare property known as Bracken Brae, showcasing breathtaking views of Brisbane Water and beyond and surrounded by Bouddi National Park, sold in a record four days for $4.5 million.
The property – located at 38-66 Maitland Bay Drive and pictured above and right – was a 1960s family-built estate, which offered the rare chance to enjoy beach and bush living. It was held by the same family for more than 50 years, and the four-bedroom home has an adjoining two-bedroom cottage, two cabins and a workshop.
Described as ‘a nature lover's paradise’, Bracken Brae features an abundance of flora and fauna and is regularly visited by native wildlife and birds, including king parrots, kookaburras and honeyeaters, as well as kangaroos, wallabies and echidnas.
Cathy says the buyer bought the property as a family home. “It’s a special piece of land in Killcare with one-of-a-kind views,” she says. “It has an Aboriginal fish carving pointing to the ocean on the rock outside the front door.”
The successful sales of these homes indicated the Central Coast’s spring market had kicked off early.
“Great prices are being achieved, particularly due to the lack of stock on the market,” Cathy says. “We are noticing a buzz of activity and buyers are keen to secure homes.
“However, I would advise the importance of vendors’ getting the initial guide price right in this market as essential.”
For more information or a private consultation, contact Belle Property Central Coast principal Cathy Baker on 0414 241 005, or email cathy.baker@belleproperty.com
Kate Toon is an award-winning entrepreneur who built a successful business from her Central Coast home while bringing up her son. This extract from her inspirational new book reveals why she wrote it and how it can help working parents everywhere.
The sun is setting in my back garden, and my desk is cluttered with the remains of a busy day: three coffee cups, half a bowl of soup and a keyboard full of biscuit crumbs.
I’m talking to Barry in my Facebook group. Barry doesn’t understand some aspect of marketing and I’m trying to explain it to him, but it’s not going well. So, we go back and forth in the comments. Barry is being a little bit rude, but he’s a potential client, so I need to keep him happy.
I consider my next post, letting out a deep puff of coffee breath and looking through my home office window. Across the back garden, I can spy the lounge room. My four-year-old son is on the sofa in furry pyjamas watching In the Night Garden on TV, the garish colours of Upsy Daisy lighting up the walls and his face.
He looks a little small and a little sad.
‘I’ll just be five minutes,’ I’d told him. But it has not been five minutes. It’s been way longer.
I’m trying to be a successful businessperson and a great parent, and right now I’m doing a terrible job of both.
Now that memory feels like, well, a distant memory. Back then it felt impossible to find any kind of balance. I’d been brought
up on the idea that ‘if you work hard, you can have it all’, and I was pushing myself to the absolute limits to get that ‘all’.
My priority was to be a good parent – the sort who does craft with their child and bakes homemade oatmeal biscuits. My other priority was to be a killer businessperson who does impeccable marketing, feels confident about their cash flow and relentlessly dreams big. (The irony that ‘priority’ means one thing does not escape me.)
These two goals fit together like two ill-fitting, damp jigsaw pieces.
I was exhausted, wracked with guilt, struggling with debt and piling on the pounds. I had a constant anxious feeling in my chest and a to-do list longer than a long thing. Something had to change. And so, I changed it.
Of course, I made mistakes. And I faced some hideous challenges along the way. But here I am today with a business I’m proud of and a teenage son who genuinely wants to spend time with me. (Well, sometimes.) And I call that winning.
That’s why I wanted to write this book. Because for me, having a small business while having a family was impossibly hard for a long time, and then I found a way out – and I want to show you that way out.
While it may look like I’m all about digital marketing, copywriting and getting to grips with Google, those aren’t my real superpowers. Rather, those skills are just the basic bricks I used to build my business powerhouse.
My true skills – the real reasons I’ve been able to build a financially successful and fulfilling business in between pick-ups and drop-offs –have more to do with persistence, productivity, profit, persuasion and practical parenting. All the ‘Ps’. I love me a P list.
And finally, it’s down to the fact that, while I take my business seriously, I don’t take myself too seriously. When all else fails, the tumble dryer breaks and I accidentally burp on an important Zoom call, my sense of humour will see me through.
If you’re flicking through this in the few minutes you get to yourself at the end of the day, I’m betting you’ve asked yourself this question: Can I have a successful business and still be a good parent?
Perhaps you’re already running a business and trying to balance everything, but you feel as though the business you’re supposed to love is eating you and your family alive.
Maybe you have a ‘real job’ and hate every living minute of it. You desperately want to start your own thing, but you’re worried you’ll never be able to match your current salary.
You’re not alone.
I’ve worked with thousands of business-owning parents, and very few of them are trying to build a global empire or make a gazillion dollars a year. (I’m not saying it wouldn’t be nice, but let’s get real.) Most of us (yes, me included) are simply trying to earn a decent income and have time to read our kids a bedtime story without having a meltdown in the process.
But instead, we’re trying to sound professional on business calls while our kid throws a hissy fit in the supermarket. We’re wrestling with gut-wrenching guilt as we plop our small humans in front of whatever device is available so we can just finish that ‘one last thing’. And we’re struggling to make enough money in the precious few hours a day we can work without distraction.
What makes it worse is the business world can’t see us. While Australia has about 2.4 million small and medium-sized businesses and no shortage of business-owning parents, there’s precious little help out there for the likes of us.
And the challenges of the past few years have seen more parents working from home, bringing the struggle into sharper focus.
Do you remember the dad on the BBC newscast during covid? (If you don’t, google ‘kid interrupts dad’s live TV interview’.) Just a parent, working from home. Books neatly arranged on the bed, serious expression, shirt and tie. He was desperately trying to look professional on a newscast but I’m guessing he had pyjama bottoms on. His ridiculously cute, pigtailed, yellow-jumpered daughter had different ideas. Despite the closed door and probable firm warnings not to enter the office, she wanted to talk to her dad. She strides in, pigtails
wiggling, full of confidence, not a care in the world. And we see her dad frantically trying to remain composed, to keep talking – even as his wife, accompanied by a baby in a mobile play gym, bursts through the door to remove the small intruder on all fours.
It’s both hilarious and horrifying. Because we’ve all been there. (Sidenote: I highly recommend locking yourself in the loo to take Zoom calls. Just make sure you blur the background.)
This eternal piece of pop culture is a shining example of how hard it can be to juggle work and family. Yes, it’s funny. But it’s also deadly serious. The business and parenting struggle is having a massive impact on our wellbeing.
According to the initial findings of the National Working Families Report 2019, 62% of respondents said they had difficulties managing their own physical and mental health as they juggled working and caring for their families. And about a third said it was contributing to stress and tension in their relationships with their partners and children.
But where’s the help?
That’s where this book comes in. Six Figures in School Hours will help you realise you don’t need to choose between a successful business and a happy family life.
Six Figures in School Hours Major Street Publishing sixfiguresinschoolhours.com
Ghost Girl, Banana is the astonishingly vivid debut novel from Chinese-European writer Wiz Wharton. Set in Hong Kong and London, it follows the stories of Sook-Yin – sent from Kowloon to London in 1966 to restore honour to her family – and Sook-Yin’s daughter Lily, who makes a secret trip from London to Hong Kong some 30 years later when she is unexpectedly named in the will of a powerful Chinese stranger. Sook-Yin died when Lily was a small child and as Lily discovers more about her Chinese heritage, her mother’s history is gradually revealed – and Lily realises that good fortune comes at a price. Hachette, RRP $32.99
When successful TV scriptwriter Sally Milz’s friend and colleague Danny starts dating a glamorous actress, he joins the growing club of interesting but average-looking men who get romantically involved with accomplished, beautiful women. Sally writes a comedy sketch poking fun at this ‘social rule’ – the reverse never happens for a woman. Then she meets Noah, an ageing but still hot pop idol. Would someone like him ever date someone like her? Curtis Sittenfeld’s Romantic Comedy is a sharp, humorous take on modern love and dating. Penguin Random House, RRP $32.99
Fans of Dominic Smith’s acclaimed novel
The Last Painting of Sara de Vos will be just as captivated by his latest work, Return to Valetto. The almost abandoned Umbrian village of Valetto – a hub for the resistance in World War II – is the setting for the revelation of long-buried secrets held by the last remaining residents. They include the widows Serafino —three eccentric sisters and their ancient mother — whose lives are upended when their relation Hugh and Elisa, a woman with links to the family, arrive in the village. Allen & Unwin, RRP $32.99
The Therapist, the ninth novel from renowned social psychologist and author Hugh Mackay, explores some powerful themes: deception, ambiguity, lust and love – and the challenge of living with the consequences of our actions. The cast of characters includes Martha, a maverick psychotherapist; her colleague Rob, who is trapped in a tempestuous relationship; Samantha, Martha’s daughter, who is desperate to get pregnant but is having problems finding an appropriate sperm donor; and a mysterious couple who seem to know secrets from Martha’s past. A thoroughly engaging depiction of the complexities of contemporary life. Allen & Unwin, RRP $32.99
Jo Nesbo is a crime-writing superstar who has sold more than 55 million books worldwide. Killing Moon is the 13th novel in the popular Harry Hole series – fans say it doesn’t matter if you haven’t read the previous books, and you can catch film adaptations of several of them. In this page-turning tale, rogue detective Harry Hole returns to Oslo to assemble a team of misfit operatives to pursue a seemingly unstoppable serial killer. The case turns frighteningly personal when the woman who saved Harry’s life is in danger of being another victim. Penguin Random House, RRP $32.99
A group of ‘guerrilla gardeners’ in New Zealand becomes involved with a mysterious American billionaire in Birnam Wood, Eleanor Catton’s first novel since her Booker Prize-winning The Luminaries. Led by Mira Bunting, the activists –collectively known as Birnam Wood, a reference to Shakespeare’s Macbeth – plant crops on unused ground, often illegally. Just before the impoverished group is about to disband, Mira discovers an abandoned farm that could solve all their financial problems. Instead, things unravel in spectacular fashion in this gripping psychological thriller. Allen & Unwin, RRP $45
Revenge, redemption and friendship are explored in Broken Light, the latest offering from Chocolat author Joanne Harris. Bernie Moon is feeling invisible. She’s given her life to other people – her husband, her son, her mother and her friends and now, facing 50, she’s a fading light. But when a young woman is killed in a local park, it sparks memories of a talent she used to have, one long since hidden. She said she’d never use it again. Bernie is no longer invisible, but is everyone else ready for what she’s about to become? A patchy read but one that keeps you turning the pages. Hachette Australia, RRP $32.99
Bestselling author Dennis Lehane returns with Small Mercies, a compelling story about family, love, hate and power, set during Boston’s notorious desegregated busing crisis in 1974. Mary Pat Fennessey is struggling to survive poverty when her teenage daughter Jules goes missing, at the same time that a young black man is killed by a subway train under mysterious circumstances. The two events seem unconnected but Mary Pat, propelled by her desperate search, begins turning over stones best left untouched. This superb thriller paints an unflinching portrait of the dark heart of American racism. Hachette Australia, RRP $32.99
With spring around the corner and the property market seeing high demand, low supply or lack of stock, it’s time to start thinking about how your home is going to make an impact. Here are our top tips for making that all-important first impression.
1. Declutter and clean – as you pack or recycle excess stuff, dust surfaces as you go.
2. Fix what’s broken – even if it's just a door handle or light globe, ensure everything is in working order.
3. Paint with neutrals – a fresh coat of paint is always a good idea.
4. Don’t overdo the renovations – think of replacing hardware instead of entire cabinetry.
5. Staging – use our expert interior design service to stage your home and ensure it looks its best!
Whether you’re looking for a new family home, planning to downsize or are interested in property investment on the Central Coast, our team of trusted advisers are here to help. It’s at times like these, when the economic climate is uncertain, that you need expert, professional advice so you can rest assured that your next property move is the very best one for you.
Text the word ‘Property ’ to 0488 883 840 to receive your complimentary guide to putting your property on the market.
Contact Belle Property Central Coast
Terrigal 02 4385 2141
Killcare 02 4360 1717
belleproperty.com/central-coast
WE’RE INTRODUCING THE GOOD DAY COLLECTIVE – SO YOU CAN FEEL GOOD AND DO GOOD.
This campaign is about doing positive things with goodness and substance at the heart. And creating authentic, deeper experiences for our customers and communities.
We’re inviting shoppers to enjoy uplifting and meaningful experiences - from events that unite people, to activations that focus on the spirit of love, connection and sustainability, we’re stirring up good feelings, and leaving places better than we found them.
We want a visit to a Lendlease shopping centre to be an inspiring experience. One that’s all about being
good, kind, and caring towards people, the community and the planet.
We’re adding GOOD to everyday moments and occasions, helping customers fill their cup. Like giving them the chance to feel good by donating to their favourite local charities.
Through The GOOD DAY Collective, Lendlease shopping centres and retailers can make a genuine difference to people’s day. It’s where we can provide inspiration and opportunities for our customers to FEEL good and DO good with every interaction.
JOIN US IN CENTRE FOR A GOOD DAY EXPERIENCE.