ISSUE NO.24 : WINTER 2024

jamberoo’s village pub

with

the ciro’s special

no brick walls

finds for you

quietly making a big impact 38 we should start a brewery

stellar experiences

48 listening local

lulu ceramics 54 taking on tokyo 56 jeff and his grass car

60 the valley’s comforting embrace

think like a seed 66 seasonal skincare swaps 70 run clubs 74 meet a neighbour

hey brew

78 what's on calendar

the quiz

There is a QUIZ on page 80 and here are the answers: 1. 5, Bellambi, Corrimal, Tarrawanna, Towradgi, East Corrimal, 2. Towradgi, 3. Justin Tatum, 4. Auf Wiedersehen, 5. Buenos Aires, 6. The Tortured Poet’s Department, 7. Adelaide Strikers, 8. Hockey (National Hockey League), 9. 26 July 2024, 10. Jane Austen, 11. Au, 12. Mars, 13. 16, 14. 19 (oops!), 15. James Dixon Swan, 16. Jennifer Shipley, 17. Helensburgh, 18. Barramundi,19. Chickeese (combination of Chicken & Cheese), 20. Sweden

GUIDELINES:

SOURCE

Winter has arrived on the Coal Coast, bringing with it the perfect excuse to gather indoors and get cozy.

Our cover story introduces you to local creative and current MasterChef contestant Gillian Dinh (pg 20), who has had some fun reworking our logo in her signature style.

For those who love to cook (or just love to eat!), we look at the slow food movement (pg 10) where all good things take time and share a fantastic winter recipe for slow cooked lamb shanks with roasted root veggies – delish – and meet the team behind Thirroul’s newest pizzeria, Ciro’s (pg 24).

Whether you’re cooking for yourself or sharing with family and friends, these are sure to bring some extra warmth and joy to your winter evenings.

WHITE SPACE AROUND LOGO:

“FSC” in the logo as space around the logo

If you are up for a day out, check out our features on a winter escape to Kangaroo Valley, the iconic Jamberoo Pub or the family-owned Stoic Brewery (pg 38). We’ve also included tips on how to stay warm and active during the winter months, plus highlights of community events that bring us all together including the annual Shine Like Charli ball, supporting children with cancer. From winter markets to local festivals, there’s plenty going on to keep our spirits high.

We hope this issue inspires you to embrace the season, connect with our wonderful community, and discover the hidden joys of winter on the Coal Coast.

Stay warm and enjoy.

Kate and Team CC x

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We acknowledge the Traditional Custodians of the Dharawal Country. We pay respect to Elders past, present and emerging. The original storytellers. 1 2 6 3 7 4 8

editor

Kate O'Mealley

editor@coalcoastmagazine.com

deputy editor

Hayley Griffths

graphic design

Ren Howard

advertising designer

Elaine Allen

social media manager

Taylah Cutting

studio manager

Micaela Adams

sales manager

Jacquie Coiner

digital coordinator

Sasha Johnson

proofreader

Lyn Osborn

cover image

Teel Studios

our contributors

Penny Keogh

Hayley Griffiths

Paul Boultwood

Ali Gerritson

Helen James

Simon Nutt

Erin Huckle

Spencer Dungey

Serene Coleman

Chris Frape

Kim White

Duncan Rintoul

Lucy Kippist

Sally-Anne Latham

Kirsten Hammermeister

Marisa Robinson

Thom Dwyer

Kathryn Morgan

Matt Houston

Teel Studios

Antonia Day

Kristina Jankulovska

Ebony Keyssecker

Simone Coleman

Ashley Mackevicius

Lleyton Hughes

Coal Coast is a term which recognises a prominent rock found beneath our area's surface, while celebrating local history and glittering coastline.

to play to relax to entertain to be entertained to eat & drink

A unique 27-hole championship golf course and clubhouse with restaurant and bars. Nestled on the shores of Batemans Bay since 1920.

MEMBERSHIPS FOR 2024/25 NOW OPEN FOR GOLF & SOCIAL MEMBERS.

jamberoo’s village pub

OVER 160 YEARS YOUNG, JAMBEROO PUB CONTINUES TO BE AN ICONIC PART OF THE HISTORIC VILLAGE AND ITS COMMUNITY.

Words Kim White

Images Courtesy Jamberoo Pub and Kiama Council Library archives

The cedar-getters were the first Europeans in the Jamberoo Valley, coming in as early as 1810, but it wasn’t until the land grants given out by Governors from the early 1820s, that the Jamberoo Valley developed beyond rough and ready loggers’ camps.

Developing into a bustling community based on timber and agriculture, it was Allowrie Street’s Commercial Hotel that was ultimately the only survivor of a trio of inns that had operated

in the area. Built in 1857 by a gentleman called John Tate, the first Licensee was James Shaw, and under a range of proprietors and incarnations it has serviced the local community to this day.

In the mid 1860s Walter Curry became the Licensee of what was still known as the Commercial Hotel. During his tenure, it was his relationship with the man known as the father of Federation, Henry Parkes that saw the very popular political figure for the time

Commercial Hotel

“Renamed the Jamberoo Pub by current owners, the Warren family, it has been owned and operated by them since the mid-1980’s.“

deliver a speech in the pub. The catalyst for the address, was apparently to appease the Catholic members of his constituency, made necessary as result of his famous “Kiama Speech” post of the attempted assassination of Queen Victoria’s son, Prince Alfred in 1868. It seems that Parkes' damnation of the Irish in the speech, a consequence of the Prince’s assailant, William O’Farrell being a Fenian, outraged the Catholics.

Between 1920 and 1936, the pub had no less that 12 different licensees, one of these being Havelock Prior, whose family still reside in the village. In 1936 Gordon Tate became the proprietor and it’s fair to say he played a significant role in helping the grand old pub dodge a bullet in 1939.

It was then that the court refused an application made by a Sergeant F. Dibden, the

District Licensing Inspector at the time, for an order for demolition of the only hotel at Jamberoo. The application included plans for the erection of a modern hotel in brick or concrete, containing 15 bedrooms. Tate and the owner M. J. O'Gorman were successful in the court hearing, presenting a vigorous opposition to the application.

In 1953, it was a flamboyant and sometimes temperamental opera singer, Ivor Sheridan, who was the publican responsible for giving the pub its English Tudor appearance. The larger-than-life character, who became known as the singing publican, along with his brother Len, brought the hotel in the early 1950s. They renovated what was then a typical two-storied weatherboard pub, with obligatory balcony, into the Tudor style that still trades today.

Renamed the Jamberoo Pub by current owners, the Warren family, it has been owned and operated by them since the mid-1980s. The pub has only four poker machines and

is filled with memorabilia, including a section dedicated to the late and great Aussie soccer icon Johnny Warren. Jamie, the current Licensee is the former Socceroo’s nephew and there is a heartfelt pride in Johnny’s ties to his family.

In its current incarnation, whilst maintaining the same appearance created by the Samuel brothers, the pub is now well known for its support of live music and the local community. The pub now has nine accommodation rooms; constructed in 1997, and a new motel section with 15 rooms at the rear of the building. There have been some clever and empathetic internal modifications, offering exceptional family dining facilities along with a beer garden out the back.

Most of the old pub’s trade now comes from weekend visitors, and the Warren’s primary and consistent goal is to offer great food, exceptional tap beer along with top quality service. ¡

Richard King

good things take time

FIND OUT WHY THE SLOW FOOD MOVEMENT IS GOOD FOR US AND THE LOCAL COMMUNITY.

Words Hayley Griffiths

Images Ashley Mackevicius

Lucy and Richard King and Simone Coleman

More and more people are deliberately seeking out food grown and cooked the ‘old fashioned’ way - swapping quick and convenient for slow and local. The original ‘slow food’ terminology was coined in 1986, when Carlo Petrini from Italy created an organisation (in response to the opening of a fast food restaurant near the Spanish Steps) and it has since spread worldwide.

Closer to home, businesses and growers are doing great things to give people choice when it comes to buying their food and supporting local.

Doctor Verena Raschke-Cheema, a specialised Nutritionist and Kinesiologist says, “eating is not just about sustenance; it's about connection and nourishment. Slow food reminds us to savour each bite and appreciate the journey from soil to plate."

One such business that encapsulates the essence of this movement is Slow Dough, an artisan sourdough bakery in Kiama. Founded by Richard and Lucy King in 2023, the couple say it’s centred around the philosophy of “slowing down and bringing people together around good, wholesome food.” It was Covid-19 lockdowns that led them on this career change.

“Eating is not just about sustenance; it's about connection and nourishment. Slow food reminds us to savour each bite and appreciate the journey from soil to plate. "

Living in Melbourne at the time, Rich started making sourdough and dropping it off to friends.

During this period, the couple got stuck on the South Coast when Victoria closed its borders to New South Wales during the height of the pandemic - and promptly fell in love with the region. This chance of fate meant they packed up and moved to Werri Beach. Again, the couple began making new friends by dropping off loaves of sourdough and Rich became known as the ‘bread guy’ baking from his garage. When demand

outgrew the converted garage, Rich and Lucy decided to create a space for the community to meet and connect, while eating delicious homestyle goods. Slow Dough was born, focusing on using seasonal produce with a rotating weekly menu. “In addition to finding inspiration in surplus produce supplied by neighbours, customers and the community, we also source seasonal fruit from Yuri Hulak of 'Produce from Orange' and honey from 'Bees R Us' at the local Kiama Farmers Market. This market is such an asset to our community and the slow food movement.

Richard and Lucy King

“We are so lucky to be able to access such good quality and locally sourced produce each week."

We are so lucky to be able to access such good quality and locally sourced produce each week,” says Lucy.

Supporting local growers and suppliers is an essential component of the slow food movement. Doctor Verena wholeheartedly agrees. “By supporting local farmers and choosing whole, unprocessed foods, we not only nourish our bodies but also contribute to the preservation

of traditional farming practices and biodiversity." A producer making a buzz both locally and nationally is The Honey Thief - an innovative honey business in the Southern Highlands that combines traditional beekeeping practices with traditional slow food techniques. The honey is handmade, hand stirred, hand poured and hand labelled by a small team in Bowral. Founder Deborah McLaughlin says, “our motto is conscious products for passionate people. Consumers are increasingly wanting to understand the

provenance of their food and we know our customers value sustainability. Every product we offer is crafted with sustainability at its core. Before filling our very first jar of honey, we were mindful of packaging the honey in glass and offering a recycling service for our jars. We were proud to have won a Local Business Sustainability Award in 2021. Our policy instore is that all ingredients are organic and sourced locally, as it's better for us and the bees!”

The key to The Honey Thief’s uniqueness is deliberately going down a different path when it came to their offering. “We never sought to emulate what other honey producers were doing by offering a tasting experience determined

by where the bees were sourcing their nectar. Everybody knows about New Zealand’s Manuka honey and most likely they’ll know that in Australia, the dominant species is eucalyptus –typically, when you visit a honey shop, you'll be offered to sample their eucalyptus varieties of Red Gum, Yellow Box, Mallee or Iron Bark. In Tasmania, the dominant species is Leather Wood, and in WA, Jarrah honey is most common. We didn’t set out to disrupt established markets, but by honing in on what we wanted to do – or rather, by minding our own beeswax, the honey alchemy kicked in,” says Deborah.

When The Honey Thief opened, they had 12 distinctly different flavours to taste. First came cinnamon flavoured honey, then chocolate, quickly

“Nothing connects a community like food, and food from your local producer is the best!"

followed by vanilla, coconut and orange. “Our most popular flavour is chai, which when added to hot milk is like a barista made chai latte. Our focus now is on immunity and wellbeing with our next range of honey harnessing the potent power of plants,” explains Deborah.

And next on the cards for this producer is moving into an emerging foodie hub in the Southern Highlands, with the opportunity to collaborate with other like-minded businesses championing the slow food movement. “Nothing connects a community like food, and food from your local producer is the best!” says Deborah. We couldn’t agree more! ¡

The Honey Thief would like to offer Coal Coast Magazine readers a 20% discount on their delicious honey. Use the code coalcoast20 at checkout.

Dr Verena Raschke-Cheema

Deborah McLaughlin

Lamb Shanks with Green Purée & Dutch Carrots

THE ULTIMATE WEEKEND ROAST, WITH MELT-IN-YOUR-MOUTH LAMB SIMMERED IN A GUT-HEALING BROTH, THIS ROAST WILL BE A FAVOURITE FEAST FOR FAMILY AND FRIENDS ALIKE.

Recipe Courtesy of Dr Verena's Kitchen

Lamb Shanks

3 medium lamb shanks

2 tablespoons tapioca flour

2 tablespoons ghee or coconut oil

1 cup leek, diced

2 garlic cloves, diced

2/3 cup celery, diced

2/3 cups carrots, diced

4 cloves

2 cardamom pods, opened with mortar and pestle ½ cinnamon stick

1 teaspoon sea salt

2 bay leaves

2 cups chicken or beef broth

1 handful parsley, chopped

Method

Green Puree

1 ½ cups chicken or beef broth

2 cups cauliflower florets, coarsely chopped

2 cups broccoli florets and peeled stems, coarsely chopped

2 cups zucchini, diced

1 cup kale or Swiss chard, chopped

1 tablespoon fresh herbs try basil & oregano

1 tablespoon parsley

2 tablespoons ghee

1 teaspoon sea salt

Dutch Carrots

2 bunches Dutch carrots, washed and green tops trimmed

Extra-virgin olive oil

Cumin powder

Tahini, to drizzle

Lemon juice, to drizzle

1. Preheat the oven to 160℃. Place the shanks in a plastic bag with the tapioca flour and shake well to coat.

2. Heat 1 tablespoon of ghee or coconut oil in a frying or cast-iron pan over medium heat. Brown the lamb shanks on each side for 2-3 minutes, then transfer to a plate to rest.

3. Add another tablespoon of ghee or coconut oil to the pan, and then the leek and sauté for 2 minutes. Add the garlic, celery, carrots, cloves, cardamom and cinnamon stick and fry for 5 minutes, stirring occasionally to prevent sticking.

4. If your frying or cast-iron pan has a lid you can use this for the next step. If not, transfer the cooked vegetables to a roasting dish that has a lid. Add the lamb shanks, salt, bay leaves and cover with your choice of broth. Place into the oven for 2 hours, then sprinkle with chopped parsley before serving.

5. For the green purée, heat your choice of broth in a pot over low-medium, and simmer all the vegetables for 7 minutes. Strain the broth into a cup and enjoy drinking it. Tip the vegetables, herbs, parsley, ghee and salt into a food processor and blend until a smooth consistency is reached.

6. For the Dutch carrots, preheat the oven to 200℃.

7. In a medium-sized pot, bring 5 cups of water to the boil. Add the carrots and blanch for 3 minutes, then remove, dry and place onto a lined baking tray. Drizzle with extra-virgin olive oil, sprinkle with cumin powder and bake for 15 to 20 minutes.

8. Finish the carrots with a drizzle of tahini and lemon juice, then serve on a platter alongside the lamb and green puree.

Low FODMAP version

Use the green tops of spring onions instead of the leek. Omit the celery and increase the amount of carrot instead. Replace the cauliflower and broccoli for the green purée with parsnip and extra zucchini.¡

Gill Dinh

making her mark

AS LETTERING ARTIST, THE MARKER, WOLLONGONG BORN AND RAISED GILL DINH HAS BROUGHT HER CREATIVE VISION TO OUTDOOR SPACES FOR CLOSE TO A DECADE. BUT NOW GILL IS FULFILLING A LIFELONG DREAM, STEPPING INTO THE ARENA AS A MASTERCHEF CONTESTANT THIS SEASON.

Words Helen James @blackhorsecommunications Images Kelly Gardner Courtesy of Network 10 and Teel Studios

Gill Dinh always knew she would be an artist. It was just a given, a natural expansion of her innate creative curiosity and acute eye that found the detail within the everyday. Growing up in Wollongong, Gill’s inspiration was sparked by her large family as one of four girls with an Italian mum and Vietnamese dad. “I always drew upon the things that most people overlooked,” Gill describes.

“Conversations, birthday posters that my mum made for us, my dad’s signature, even the way people wrapped gifts.” A particular fascination with lettering soon emerged. “I was pedantic about my signature, and how my study notes looked. Things had to be aesthetically pleasing and intentional, as well as purposeful.”

Honing her skills with a Degree of Visual Arts swiftly followed by a Diploma of Interior Design and Decoration, Gill soon became The Marker and has thrived as a lettering artist designing bespoke wedding and event stationery, and then a signwriter and mural painter, for almost a decade. “Murals and signwriting change the scope of a room by creating art that really makes an impact. That’s when lettering became murals and signwriting, rather than just small formats.”

But Gill has always had another love, quietly but consistently simmering alongside her dedication to visual arts - cooking. Growing in a family with two distinct cultural heritages, food was a foundation of the Dinh household. “Whether for nourishment, or to feast, to learn, to help each other out in the kitchen, cooking is another form of expression and connection. It’s so much more than just cooking a meal or balancing flavour and seasoning.

“Conversations, birthday posters that my mum made for us, my dad’s signature, even the way people wrapped gifts. ”

“It’s an 85% mental game. It’s equally exhilarating and exhausting, but the most rewarding experience. it is honestly a once-in-a-lifetime opportunity. ”

Gill says watching cooking shows with her family, sitting on the couch with her Dad while he commented and critiqued, paved the way for a fascination that still sees her have cooking shows on all day every day if she’s at home. But one series was particularly magnetic. “I love MasterChef. It’s about the people, about their passion, about their stories - and how food and cooking connects an audience to who you are.”

Over 15 seasons of carefully watching the journeys of the home cooks, Gill dreamed of entering and of the opportunity to immerse herself in her other passion, but shook it off as out of reach. But one night, on the spur of the moment, both Gill and her sister decided to enter, without any real expectation attached. “I think I even got my application in at 11.59pm the day applications closed,” Gill laughs. Unfortunately her sister didn’t get through, but Gill did - all the way to the top 22 contestants in the series currently airing.

As a natural competitor who thrives on challenge and change, Gill says she has grown so much throughout and still finds it surreal to be part of something she has watched and loved for so long. “It’s an 85% mental game. It’s equally exhilarating and exhausting, but the most rewarding experience. it is honestly a once-ina-lifetime opportunity.” Learning from other contestants, the judges and by immersing herself in study and practice every day in a high-calibre competitive environment has helped her hone her skills and push herself even harder. “There’s been blood, sweat and many tears. I’m pretty sure I’m going to be a crying meme.”

Gill explains that art and cooking are not as different as they may first seem. Bringing the same commitment, flair and courage to both, Gill sees an invitation to presence and a personal experience intertwining both domains. “Being present goes hand in hand with art - how it makes you feel, your perspective and interpretation.” And she sees the same opportunity in food. “Cooking has taught me the importance of being present, not following recipes but going by sight and smell and taste, and being there to learn off others and also trust your own instincts.”

And what next after MasterChef wraps?

“Suddenly it’s a reality that food can also become a career,” Gill says. “I’d love to host in-person experiences like an exhibition, popup event or restaurant collaboration where I cross over my art and food. I want people to be connected to food and connected to art, to have a first-hand experience where they engage and interpret the experience with their own story, in their own way. I’ve never done things the conservative or conventional way, ever. It’s just my personality.” ¡

the ciro’s special

THIRROUL’S NEW WOODFIRED PIZZERIA, CIRO’S, HAS QUICKLY BECOME A POPULAR HOTSPOT FOR LOCALS LOOKING FOR A GREAT MEAL OUT. BUT, THIS SEEMINGLY OVERNIGHT SUCCESS HAS CULMINATED FROM A CONSTANT PURSUIT OF LIFE BALANCE, LONGTERM FRIENDSHIP AND FOOD OBSESSION.

Words Penny Keogh Main image Chris Frape

For Joel Mucci, Marko Bozic, Liam Forsythe, and Michael Zubrecky opening their woodfired pizzeria, Ciro’s, in Thirroul, culminates in a sense of satisfaction as warm as the welcome received from locals.

It’s where this local spirit unites with all four founders' European heritage that Ciro’s finds its unique flavour.

Ciro’s is so named after Joel’s Nonno, or grandfather, who emigrated here from Naples when Joel’s father was just five. The partners have harnessed the different flavours of their youth, all coming from European migrant families where big family spectacles have the feast as the focal point.

Each had gone off on their own paths, with varied careers. A moment of spontaneity saw the childhood mates do what was primed as a “one off” pizza pop up at The Barrel Shepherd brewery in Bellambi. A good time combined with positive feedback from their first customers which was enough to make the Ciro’s team come back for more.

The jump from pop up to pizza place was driven by a search for a better work and life balance. As it is when we have children of our own though and start to search for ways to find that balance, the timing was right for all the Ciro’s owners to start their new venture.

“I have two young kids and we have another arriving soon,” said Joel. “I was a partner in another business doing early bakery starts and just couldn’t find the balance I wanted for myself and family. We all felt this was the right call.”

When the lease came up on the prominent corner of Lawrence Hargrave Drive and Raymond Rd, the four friends knew it was now or never.

“It was a while back when the location first came up for lease and when I missed it the first time, I was so disappointed,” continued Joel. “The second time round, I was ready and things happened at a nice time for all of us.”

“The second time round, I was ready and things happened at a nice time for all of us. "

For the Ciro’s team, having four partners in Ciro’s is not a case of too many cooks in the kitchen, but instead a recipe for balance in work and home life.

The mouth waters over pizzas as deeply Italian as the Pissell Pizza, with its pancetta, pea and mint foundation, combined with Australian made cheeses fior di latte and parmigiano. The ingredients adorn a ‘leopard-like’ charred sourdough pizza base pulled from the huge woodfired oven that is striped in Ciro’s signature Napoli blue tiles.

The heart warms with other hearty and creative meals from the kitchen for which Joel says he has to thank his “star signing” in chef and Stanwell Park local, Keelan Orrock. The most popular side on the current winter menu is the woodfired

butternut pumpkin with honeyed ricotta and hazelnut, alongside a main of dry-aged ossobuco in white wine sauce with mashed potato.

“Michael is a fermentation wizard,” said Joel. “He is constantly tweaking our 72-hour sourdough pizza bases to get what we think is the best result.

“Michael’s an incredible gardener too and we’ll often offer specials that have seasonal produce from his garden such as Jerusalem artichoke, and tromboncino, which are gourd-like zucchinis.

“The ferment knowledge goes beyond the dough and presents itself with our fermented chilli, cauliflower florets, green tomatoes, and next year our house wines.

“It’s been amazing. We’ve been busy from the get-go. I think everyone has come along for the journey with us."

“With Marko’s experience as a butcher and as an events coordinator, Liam’s ability to pick up anything and everything, and Mike’s ferment knowledge, we’ve a great foundation for Ciro’s.

“Together we bounce off our staff and customers alike to try and give a product to the community that we are super happy with,” said Joel.

As for the inviting atmosphere that’s felt when coming in for a meal at Ciro’s, Joel puts it down to the local spirit informing a family-friendly approach.

“It’s been amazing. We’ve been busy from the get-go,” said Joel. “I think everyone has come along for the journey with us.

“We had some hiccups at the start, but people were just supportive of us being there and understanding of us finding our feet.

“Most of us are from the area and do have support networks and friends who come,” continued Joel. “But even those unfamiliar faces have been receptive to us.

“One of the owners is always on the floor, alongside Maddie who runs the front-of-house who is like family to us. If people can see that and obviously if we’re happy with our product, I think it makes a big difference to everyone and we’ll get to enjoy this for a long time yet.

“For us, our main goal was to make Ciro’s somewhere people could enjoy a frequent meal in an affordable family friendly night out with seasonal produce and the skills and passions of the staff and owners.” ¡

Ciro’s Cnr of Lawrence Hargrave Dr and Raymond Rd, Thirroul

Wednesday and Thursday: 5pm - 9pm Friday and Saturday: 4pm - 9pm

@ciros_pizza

DAN

no brick walls

MCGRATH IS THE UNCLE YOU WISH YOU HAD GROWING UP. SMART, BUILT, FOCUSED AND PLAYFUL, HE’S LANDED ON HIS FEET AS THE MANAGER OF THE PCYC IN BULLI. WE SPOKE TO DAN ABOUT WHAT DRIVES HIM AND THE IMPACT HE’S BEEN SEEING.

Interview Duncan Rintoul at The Fitz, Bulli Images Spencer Dungey @loveofmine.co

What’s lighting your fire at the moment?

There’s always a tonne of different things activities on at the club, but one that’s going really hard at the moment is boxing. We had some really big names come through in the late 80s early 90s, and the current coach we have – Peter Morrison – he’s just incredible. This guy is one of the head coaches for the PNG national team, he runs treks through Kokoda, and he’s got this really great way of working with people. So, boxing’s really bursting at the seams, from age eight to 58.

Boxing’s one of those strategic things too, because it’s a pathway for us to connect with kids who might be in a bit of trouble – help them get some discipline, as well as giving them a way to vent where they don’t hurt anyone. When you see that in action, you can see why boxing’s always been part of our story, since we first opened our doors as the Police Boys’ Club back in ’59.

Our Wednesday morning breakfast program, Fit for Life, is another one that’s really in a sweet spot. Me and a few cops drive around and pick up a few kids, some legends from Rotary Club of Corrimal cook breakfast for us, we play a bit of basketball, and then we drop them at school. Sometimes a school will refer a young person to us, or it could

be a parent request. Other times these kids come to us through the youth justice system – either as a recommendation or as a requirement. Either way though, we’re out the front of their house beeping the horn at 6:30am.

It’s a simple model, but it’s a really powerful one. We try not to preach, giving sermons about resilience. And we’re careful not to over-reach; we’re not a mental health service. What we’re doing is showing care in the little things: 'What have you got in your bag for today? You got lunch? Here, grab some fruit and muesli bars and a toastie and a bottle of water.' It’s shoulder-to-shoulder stuff, not in your face.

What makes you passionate about this work?

What we do here gives young people a chance to engage with police in a positive form, which is quite rare. They get to see the officers as normal people – real, decent human beings. Their previous reference is more just seeing the uniform, and a mindset that anyone who wears it is, frankly, a dog.

Without the P in PCYC, we’d just be a leisure centre without a pool. The police in Youth Command in the Illawarra are all local, early 40s, many are young parents. They put their hand up for this role – mentoring these kids, spending time with them, going mountain biking with them. And when our kids see that these cops genuinely have their best interests at heart, that can be a real game changer.

“There’s a sense of hope and options: your future is not written for you; it doesn’t have to be that way. "

What kind of impact are you seeing? At the moment there’s a bit of a challenge across the Illawarra with young people not attending school – or getting forced to go, getting suspended, then out they go – and getting mixed up in the wrong kind of stuff.

Things like the Fit for Life can help these kids imagine a different future, see another pathway for what their life could look like. Like one of the guys who was here yesterday, most of his family have been in and out of prison, yet here he is here playing basketball with us, a smile on his face and a belly full of food, heading off to school. There’s a sense of hope and options: your future is not written for you; it doesn’t have to be that way.

The relationships we form through these programs can also really help de-escalate problems if and when they do happen. We have young people texting us or calling in to say ‘something’s happened, what do I do?’, rather than hiding or running, which only makes things worse.

We’ve got one young person who started out with us years ago at a breakfast club we run at Bellambi Neighbourhood Centre on a Tuesday, attached to the local primary school. This is early intervention stuff – building rapport, nipping things in the bud.This young fella ran through every one of our programs, became captain of his school, and is now a cadet in the armed forces. And he’ll tell you straight: his life now and his prospects for the future could very, very easily have looked very, very different.

How did you get into this line of work? My stepdad ran a bowlo, and my first job was working for him cleaning ashtrays and picking up empties. I didn’t know what I wanted to do at the end of school, so I fell into hospitality, first in Sydney and then in the UK. I had a lot of fun, saw a bit of the world, but eventually I lost the passion for the weekend life – the Friday Saturday grind – and wanted to start a family.

I also wanted to do something I was passionate about. I’ve always loved sport, so the PCYC is a great fit there. I grew up in athletics, soccer, sprinting, rugby league, tennis, cricket, you name it. I enjoyed it all and got to a pretty high level, but never had the desperation and drive to pursue that as my life. But you never lose the love for things like that.

What’s the biggest challenge you face in this work? The hardest thing for me is working out what’s the next thing, and hearing from the community about what they want, what’s the unmet need.

The drive in PCYC, as a charity, is always focused on impact. If we make money, it’s surplus for purpose. If we get a donation for five grand, or we make a few extra bucks out of the holiday program, what do we do with that? But what’s the best way to use those funds?

Or if we have a space that’s underutilised, how do we turn that into something awesome? How do we anticipate what’s going to land? That means working creatively with our community and listening hard. What we love doing is meeting kids where they’re at, rather than just saying ‘here’s what we offer, come to us’.

What advice would you give to a budding changemaker? There are no brick walls. Or at least, not insurmountable ones.You’re going to run into obstacles, and they can feel big. But look down that wall and you’ll find a door, or a gap, or a place you can yoink over it. Walk up that wall and look for a way. Because there’s an opportunity coming, people will want to help. So, keep going, one foot in front of the other. And keep looking up and out.

In my first 12 months here, there were times when I felt like I had spinning wheels. So many great ideas, so much possibility, things you really want to do but you can’t see how to bring it all together and make it work. But eventually you’ll see a path. It’ll open up.

When there’s more need than you can come at and more ideas than you can execute, you can’t think of it like a sprint. It’s a distance event. Do your planning and preparation to make sure what you’re doing is really going to meet the need. Find your niche, and then once you see it, pin your ears back and go for it. ¡

How can the community get involved? To see what’s happening near you, visit www.pcycnsw.org.au/ and follow the links to your local club: Bulli, Wollongong or Lake Illawarra. Further afield there are 66 clubs across NSW, including in Nowra, Mittagong, Minto and Sutherland.

KAI YOGA & PILATES

We’re your friendly local yoga studio, now offering Kai Pilates! We are a come-as-youare, community-centred wellness hub with a focus on wholesome movement, leaving you feeling peaceful and powerful.

172 A & B Princes Hwy, Corrimal Special offer: 5 Reformer Classes OR 3 weeks of unlimited yoga for $59 kaiyoga.com.au @kai_yoga_pilates

WE THINK DIGITAL

We Think Digital is a full-service digital agency that excels in creating seamless digital experiences, integrating creativity with cutting-edge technology to deliver tailored digital strategies that elevate every aspect of your business online. Suite 2/242 Princes Hwy, Corrimal wethinkdigital.com.au

to book in.

sketch, design or painting, and turning it into a piece of printed art. T-shirts have been a defining feature of modern society since the ‘50s. From rock’n’roll band logos to protest slogans, the humble T-shirt is the perfect blank canvas for self-expression.

Based in Coniston, come past, take a look and let's work on your merch together.

118 Auburn Street Coniston @aisle6ix info@aisle6ix.com

GRJ ACCOUNTING

GRJ Accounting specialises in providing Accounting, Bookkeeping, and Tax Services to small business owners. We are dedicated to educating and empowering owners to make financial decisions to grow their business.

Special offer: 10% off all services for 12 months grjaccounting.com.au @grj.accounting @grjaccounting

VIP DOG CLUB

The perfect place to pamper your furry little friend is VIP Dog Club! For dog daycare, boarding and grooming, your dog's happiness and safety are their top priority. Your dog will want to race back to here, day after day!

Located in Barrack Heights 0420 381 671

Special offer: Mention VIPCOAL on your 1st booking and get a complimentary bath voucher for your furry friend

www.vipdogclub.com.au @vipdogclubau

quietly making a big impact

AN AWARD-WINNING AUTHOR, WRITING MENTOR AND TEACHER, HELENA USES KINDNESS AS THE COMPASS FOR HER WORK AND LIFE AND BELIEVES IN THE POWER OF STORYTELLING TO PROCESS HARD THINGS AND FIND THE VOLUME OF YOUR VOICE.

Words Erin Huckle @chucklecommunications Images Matt Houston @ironbarkphotography

Helena Fox knows what it means to find quiet places in times of overwhelming noise. Whether it’s the noise of roaring bushfires, the overwhelm of climate change anxiety, or the echoes of trauma.

Born in Peru, Helena lived in South America, Spain, the UK, Samoa and Australia by the age of 11, when she settled in Australia with her family. After studying law and realising the life of a lawyer wasn’t for her, Helena went on to study a Master of Fine Arts in creative writing in the US, where she lived for seven years.

Returning to Australia, Helena’s mother was living in Wollongong, so she and her family moved here and have called the area home ever since.

Helena’s first book, How it Feels to Float, was written as an exploration of trauma and how we survive it. Exploring themes like grief, mental health and loss, it’s a young adult novel set in the Illawarra that has gained both popular support and critical acclaim - winning the Prime Minister’s Literary Award and the Victorian Premier’s Literary Award, along with being shortlisted for many other prestigious literary prizes.

Her latest book, The Quiet and the Loud, has been shortlisted for the Young Adult Book of the Year by the Children’s Book Council of Australia, a highly competitive category. For Helena, this recognition is a reward for the years of effort she put into writing and redrafting her second novel, which had to carry the pressure of the success of her first book.

“You hope that every book will come out of you easily, with minimal feedback and edits required, but things don’t always line up in a neat row,” says Helena.

“As a survivor of trauma living with complex PTSD myself, I know how helpful it is to find your voice and speak the truth. ”

“I was writing the book in a very chaotic time - our collective climate anxiety was high and climate marches were happening around the country, then we had the real-time threat of bushfires followed by the pandemic. There was a lot of noise, and I wanted to reflect this same overwhelm in my book.”

From her home in Russell Vale, which sits alongside the bushland of the escarpment, Helena and her family had a similar experience to many local families during the bushfires, of being ready to run if the flames came too close.

Living with this constant threat, which was additionally dangerous for Helena who suffers from asthma which was inflamed by the ash in the air, informed the ideas in The Quiet and the Loud In it, Helena explores what it feels like to find your voice in the noise of climate change, social pressure, the stigma of mental illness and the secrets of past traumas.

“As a survivor of trauma living with complex PTSD myself, I know how helpful it is to find your voice and speak the truth. Speaking out about difficult things to trusted, safe people can truly help us heal. I wanted to explore what it’s like to be an embedded people-pleaser who is navigating a cacophony of external and internal noise while staying silent about her own needs,” says Helena.

Giving a voice to the young people in her books mirrors Helena’s work in the real world. She’s been a writing workshop facilitator and mentor for young people since 2009, and founded the South Coast Writers Centre’s Young Writers Program in 2014 and the Young Writers Collective with a former student in 2020.

As someone who values kindness, Helena has seen how giving young people a space to be themselves can help them flourish.

“I've seen the effect of listening, supporting and really validating the voices of young people and I've noticed that if you value people, they feel safe enough to grow, become adventurous and find themselves.”

When it comes to big issues like climate change, Helena recognises that it’s normal to feel overwhelmed by the size of the problem, especially for young people.

“I was struggling with climate change anxiety, and I felt helpless. I thought what can I do? But then I realised, I’m a writer, so why don’t I start there? I can write about this feeling and these experiences of overwhelm, and that could help others realise they’re not alone in feeling that way.”

“The quiet message of this book is we're all allowed to speak and we deserve to speak about issues that affect us, and we don't have to put up with cruelty or unkindness,” says Helena.

To find inspiration, Helena loves spending time in nature when she needs space to explore big ideas.

“Sandon Point is a particular favourite of mine, as is Bulli Beach headland,” she says.

“I love walking the Sea Cliff Bridge or wandering the botanical gardens - we have so many beautiful places here between the bush and the sea.” ¡

The winners of the CBCA Book of the Year awards will be announced on 16 August, ahead of Book Week (17 - 23 August). ¡

Steve & Andrew Prosser

we should start a brewery

CO-OWNER OF GERRINGONG’S STOIC BREWING, ANDREW PROSSER, TALKS WITH US ABOUT HOW HIS FATHER AND HIM COMBINED THEIR PASSION, HOMETOWN AND AN ANCIENT PHILOSOPHY TO CREATE ONE OF THE MOST SUCCESSFUL BREWERIES ON THE SOUTH COAST.

Words Lleyton Hughes Images Thom Dwyer

There are three things which are certain to us in this life: death, taxes and a night drinking with friends where someone decides that you all need to open a bar together. Of course, most of the time, the enthusiasm for the bar departs with the regretful hangover the next morning. But for father and son Andrew and Steve Prosser - they woke up the next morning and actually did it.

“We were a part of a craft beer club at the time,” says Andrew. “And everyone at the end of the night was always like ‘we should start a brewery’. I pitched the idea to Dad, I was like, ‘let’s start a brewery’ and he was like ‘yeah, why not’. And that was nine years ago.” And just like that, the origin story for Gerringong’s Stoic Brewing began.

Prior to starting the brewery in 2018, the pair were both in business together as electricians. They had zero brewing experience. Andrew began brewing at home and when the time came, he expanded his knowledge to the big arena.

“I started off being the head brewer here,” said Andrew. “It was quite challenging scaling up from a 20L set up to a 1000L set up,” he laughs. “There was a lot of trial and error, YouTube and articles.”

As luck had it, Steve had recently invested in a unit in the industrial area of Gerringong, and they felt that it could potentially be the perfect place to set up. “We felt Gerringong needed something. It’s our hometown and it’s been a quiet town for a long time. And Dad had the unit of course. In the end we kind of fluked it because holiday destinations are really good to start breweries in. Because it's something you do on a holiday - go to a brewery,” said Andrew.

“I then researched the background of the word ‘stoic’ and the philosophy of ‘stoicism’ and thought it was super interesting.”

And then they had to find a name. Andrew was quite stubborn about what the name couldn’t be. And then he landed on a word that was born in ancient times and represented a philosophy centred on self-control and discipline.

“When we were thinking about naming this, I didn’t want to name it after a colour, a number, a place or an animal, because a lot of businesses are named like that. And then I heard the word ‘stoic’ and thought that it sounded like a great name. I then researched the background of the word ‘stoic’ and the philosophy of ‘stoicism’ and thought it was super interesting. I thought that would be perfect,” said Andrew.

But Andrew also believes that you don’t need to put too much pressure on the naming process because if the work is of high quality, it will become synonymous with your name.

“You’ve got to create the brand through who you are and what you stand for. You think of Apple, it's just a fruit. But you now associate it with a quality product. The work you do after is what gives meaning to the name,” said Andrew.

Since their inception in 2018, Stoic Brewing have prided themselves on making beer of the highest quality. They’re purists, which means they brew beer how it is supposed to be brewed.

“Our head brewer is so passionate and a purist. He’s very strict about his beer, whereas some other breweries aren't. An amber ale is supposed to be like this, and if it's not like this then it's something else,” said Andrew. “We had a New Zealand pilsner and it is full of New Zealand ingredients, even down to the water profile, which is exactly how it would be over there.”

They also give it to their customers fresh. “With beer, a lot of people don’t understand this, but you want to get it fresh. And if you go to a brewery that is the freshest it's going to be. Even our bottle shop customers are still getting fresh beer because we make quite a small batch. Our beer turnaround is around two months. I, personally, like beer after about

two weeks. Our head brewer likes it two days after. And we say after four months the beer is nowhere near as good. It’s safe to drink for three years. But the taste just isn’t the same,” said Andrew.

And so, the unlikely combination of a father and son, craft beer, Gerringong and the philosophy of the stoics came together to create Stoic Brewing. And in their almost seven years of operation their name has grown synonymous with fresh, good quality beer and a venue where you can sip your favourite brew amongst the actual stainless steel beer vats where it was curated. ¡

Stoic Brewing 6/45 Rowlins Rd, Gerringong Open 7 days, with kitchen open Thursday to Saturday @stoicbrewing

stellar experiences

THIS UNIQUE BUSINESS IDEA HAS RECOGNISED THAT THE COMING-OFAGE STORY FOR MANY PEOPLE WITH A DISABILITY NEEDS TO BE REWRITTEN, WHICH IS LEADING TO STELLAR EXPERIENCES FOR SO MANY HERE IN THE ILLAWARRA AND BEYOND.

Words Penny Keogh @eaves.content

There are common images evoked when thinking about what it feels like for most young adults to enjoy the early steps to independence. There is an innocent excitement in trying new things mixed with the uncomfortable trials of new responsibilities.

A blend of past and present Coming-of-age is about the joy of going out with new friends, learning new ways to live, travelling, and celebrating newfound freedom and an evolving sense of self.

For many, these experiences are a right of passage. An expectation that everyone deserves. It’s on this premise that Luke Muttdon and Bronte Hendricks founded Stellar Experiences.

When working together at a disability service provider some years back, Luke and Bronte lamented the lacklustre stories told time and time again by their young adult clients about their weekends.

“There are a lot of young people with mild or moderate disabilities who feel really independent but at times they might struggle to fit into everyday life. They also don't feel like they fit into other disability service providers," said Luke.

“Many can be anxious or lack the confidence to go out and meet new people and enjoy many things most people take for granted,” continued Luke. “Bronte and I wanted to change that.”

So Stellar Experiences was born. It’s a unique idea that opened in Sydney and the Illawarra in 2019, which in a few short years has expanded into Qld and the ACT, embraced by hundreds of families.

Stellar Experiences is a supported social outings and travel company that Luke says aims to break down the stigma surrounding disabilities, advocate for inclusion, and empower and support people to live the life of their choosing.

People between 16 to 35 years old with mild to moderate disabilities can every week pick and choose from many different supported social outings, life skills programs, inclusive sports and overnight experiences.

The Illawarra have a large number of guests who regularly attend their service and there are over 500 guests across the three states who have been involved over the last few years.

“We started small,” said Luke. “With volunteer support staff we started with social outings early on including music festivals and sporting events. It was after we took a group of guests skydiving that we started to separate ourselves from other disability services.

“From there we put on a couple of support workers and started providing one to one support, life skills programs, overnight travel experiences and even entered teams in the local mainstream oztag and indoor soccer competitions.”

Out and about with the community

“In the Illawarra we run social outings every weekend, including Friday social nights every week at our Shell Cove HQ. There may be a pizza and footy theme one Friday and a karaoke evening the next week.

“Our

guests love community- based experiences as well. We participate in a wide range of activities, spanning from concerts to footy games. ”

"Our guests love community-based experiences as well. We participate in a wide range of activities, spanning from concerts to footy games. In the summer months, we organise surf lessons and outings to race days. The possibilities are endless.

“We’ve had some great local businesses get behind us which is very beneficial,” continued Luke. “The Dragons have supported us with season tickets for home games. Local establishments like The Illawarra Hotel are very accommodating,” said Luke. “They know us by name and always go above and beyond for our guests.”

Help to live independently

“Most of our guests have goals to become more independent so we offer things like a cooking and nutrition program, travel training, wellbeing workshops and many more capacity building activities.

“We took up a group to Grill’d restaurant in Miranda recently where the trained chefs took them through making burgers and how to cook a meal for their family. That experience in a commercial kitchen was so beneficial to our guests.

An easy first step for newcomers

“Our Shell Cove HQ is also a multi-purpose facility with a large kitchen, showers, a barbeque and four bedrooms upstairs. We run a program called Stellar Stays where our guests get to experience what it’s like to live out of home independently. They learn all about independent living skills, health and wellbeing, financial literacy, social connection and gaining a sense of identity.

“All our guests have different hobbies, interests, and goals, so we’ve tried to provide as many different opportunities as we can, in an easy to book system.”

Stellar friends and beyond

“We take great pride in being role models and having support available to facilitate conversations between guests, model prosocial behaviour and help create a fun, safe environment for them to create long lasting friendships,” continued Luke.

“We have been lucky enough to see plenty of friendships meet and flourish through Stellar, including a group of four young guys in their early 20s who met through Stellar and recently got matching tattoos together.”

“It’s easy to get started,” said Luke. “There’s a short application form where we gather information, including medical requirements, support needs, and hobbies and interests. From there we’ll set up a guest profile, provide you with all the necessary information, then you are free to book into any of our experiences.”

“We utilise NDIS funding for the support through self or plan managed plans. Some of our experiences also include an out of pocket cost, which is just the cost of the activity, for example the ticket for a show.”

So much to do with a bright future ahead

“It never stops,” continued Luke. “We have our five-year party in a few weeks, a few more big overseas trips to Fiji, USA and Europe, and plenty of amazing social outings.

“We are passionate believers that there is no limit to what our guests can achieve and we love being there to support some very deserving young people to live the life they choose.” ¡

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listening local

IN THE CENTRE OF WOLLONGONG’S GLOBE LANE YOU’LL FIND LA LA LA’S SITTING TALL AND GLORIOUS, THE HOME OF LIVE MUSIC IN THE CBD. LET’S GET TO KNOW A LITTLE BIT ABOUT ITS HISTORY AND THE OWNER NATHAN STRATTON.

Words Kirsten Hammermeister Images Chris Frape

“There’s been a bit of a culture shift since Covid. But a culture shift can be exciting.”

It makes sense that a Wollongong local, who is a musician with the band Shining Bird and has a previous work life managing the Wollongong UniBar would come to open one of the most pivotal venues in the area keeping local music abuzz.

La La La’s opened its doors at the end of 2019. Nathan says that growing up as teenager in Wollongong was when the beginning of this idea was born.

“There wasn't really much for alternative music in town outside of places like the Oxford and when that closed that a left a huge void in Wollongong CBD, so I saw it as a need for the region.” It was from his travels and tours with bands that Nathan says that he felt that Wollongong deserved a space of the size and quality that La La La’s now, has to offer.

But what is La La La’s? Nathan says that he wanted to create the kind of venue that he wanted to go to when he was a teenager, when he was in his 20s, the kind he wants to go to in his 30s, 40s, 50s. “It’s a counter-culture venue,” he tells me. A place for creatives young and old. A venue that supports unique and vibrant artists and welcomes a unique and vibrant community.

And so, it is - one look of the events page on their Facebook and website and you’ll get an idea of how diverse and jam-packed their schedule is.

From ‘New Blood Wednesdays’ supporting emerging local talent, to reining in international acts like Dez Dare, to being the host venue of ‘Drag Race Down South’ - there’s a lot to love at La La La’s. But if you’re hoping to ward off the winter blues, Nathan personally suggests checking out the Andy Golledge Band (June 22) and Jess Ribeiro (June 23).

I ask Nathan how he feels about the future of local live music. It’s tricky. Music venues lately have been struggling to stay afloat, getting shut down. “We’re trying to stay positive.” Nathan says. “There’s been a bit of a culture shift since Covid. But a culture shift can be exciting.” As long as the community keeps coming, La La La’s intends to stay kicking.

I ask Nathan what has been his most memorable gig and why? He took a moment to answer, he says his days are mostly spent hurrying around the kitchen. But last year, he tells me, he managed to watch Watty Thompson perform, “and there was good turnout. I don’t think there was a single dry eye in crowd. I even started tearing up and I wasn’t sure why. I think everyone was going through a bit of a tough time then.”

I know a lot of us hold sentimental memories from music gig outings, maybe even at La La La’s (Stella Donnelly for me). Supporting local keeps places like La La La’s running. Nathan encourages supporting music from the area – buying tickets to gigs, buying merch when we can. If we’re choosing between where to spend our money, why not choose the places that bring us together, the places we wished for as teens?

November will mark five years of La La La’s. It came at a time when there was a sense of stagnation in Wollongong with Rad Bar announcing its closure a few months prior. And today it remains a vital part of the alternative music and entertainment scene.

So, if one night, sometime soon, when the sky is blackening and wind has a bit of a bite and you can’t decide where to have your next beer, head over to the tall and glorious bar on Globe Lane. Melt with the music – la la la. ¡

lulu ceramics

LUCY LEE AND HER HUSBAND ROD RUN LULU CERAMICS FROM THEIR HOME STUDIO IN HELENSBURGH. THEIR DISTINCTIVE CERAMIC DESIGNS ARE INSPIRED BY THE NATURAL BEAUTY OF OUR LOCAL BUSH AND BEACHES.

Interview Lucy Kippist

Lucy & Rod

What do you love about running your business, LuLu Ceramics? I love that it allows me a real escape into my creativity! We started back in 2018, my father had given us a wheel when he drove up to our place from Victoria. I was studying my Diploma of Ceramics at TAFE and Rod was at home playing on the wheel and he kept making and making. The business came to life because neither of us wanted to stop creating!

You and your husband, Rod run LuLu Ceramics from home. Who does what in the business and how do you find working together? There are two sides to the business. One is the large vessels I create at TAFE with lots of layered glazes. The other is the functional wear that we make at home and sell in the local area, things like mugs, plates, bowls, vases and jugs.

Rod gets on the wheel and creates the vessels and I do the glazing, quality control and our social media @luluceramics on Instagram and Facebook.

Where do you get inspiration for your designs? The area that we live in! We are often at the beach and I love the ocean, especially the Clifton, Wombarra and Stanwell Park beaches. A lot of the colour of the glazes are inspired by the ocean, a lot of blues and greens. The earthy colours come from our inspiration from our bushwalks.

All my materials are at home in the studio, I don't do site related work. I visit locations, like beach walking and rock pooling. I take lots of photos and draw inspiration from the memory and the feeling I have from that location.

What would you say are the challenges of running a business like this? Juggling life and work and running a business! Also communicating with stockists, sometimes it can be challenging to switch into business mode.

Where in the local area do you sell your ceramics? We started off at the Coledale market which is a great market for artisans and creative people. Then we applied for the Wollongong Makers Market that comes up twice a year in April and November and that is full of creative people. It’s always really inspiring to see what other people are doing. And the Scarborough Art Show, in October, is pretty amazing.

Has starting this business allowed you to connect with other artists in the broader community? Yes. Kristen Tall, Kate Broadfoot, Holly Eva are a great inspiration to me, and their own works are also inspired by our local area. I also work with the Clifton Art School and have exhibited there as part of a group show called Tidelines.

What are other local resources you would recommend fellow local artists tap into while they’re expanding their creativity, or even starting a business? WorkLife in Coledale, I love the markets they put on there. The Clifton Art School runs workshops and exhibitions and you can join the Friends of the Clifton Art School. Also, just making friends with other creative people is always a great idea.

Being at TAFE connected me with other artists, as well as my friend Emma who I met at the Otford school gate! We get together every now and then to catch up and have a coffee and when I walk away, I feel inspired again! It’s great. I can’t really do my creative work without contact from my creative friends. ¡

taking on tokyo

MEET MAICYN TODEV, A VERY MOTIVATED 14-YEAR-OLD FROM LAKE HEIGHTS. MAICYN'S FASCINATION WITH MARTIAL ARTS IGNITED AT THE TENDER OF FOUR, AND IS SET TO REPRESENT AUSTRALIA IN JUNE.

Interview Ali Gerritsen @ali.gerritsen

When did your interest in martial arts first begin? I first started karate when I was four years old, my parents encouraged me and took me to lessons and my older brother played a part in giving me courage and persuading me to join him in training.

How did you start pursuing this passion and how do you stay focused?I started pursuing this passion by training three days a week and never giving up. When I hit my purple belt I started to think that I didn't want to do this sport, my dad kept pushing me to keep going but I decided to stop doing martial arts for about five years.

I didn’t train again until my amazing Senseis Cat and Steven Mazzini opened up a Dojo in Port Kembla close to my house and my friends and family encouraged me to join.

What/who inspires you? All four of my senseis (Sensei Cat, Steven, Michelle Roberts and Phil Roberts) inspire me every day to keep on training, to keep challenging myself so I can one day be at their level and maybe run my own dojo.

Of course, Sensei Hanshi Arthur is one of my most inspiring people since he is the head of Uechi Ryu Karate for the whole of Australia.

Tell us about your training routine and where you train? I train four days a week at Little Dojo in Port Kembla, I do Muay Thai, karate and kobudo weapons training and I am an assistant instructor for the kids in classes younger than me.

Leadership and volunteering is very important at our Dojo and I am one of a few official assistant instructors. During all these lessons I train hard and do not give up when it gets difficult. I also train at home morning and night for all of my upcoming tournaments and I work on things until I get them right.

Any career highlights? One of my career highlights is when I competed in Sydney for the Australian Titles last year and was successful in making the Australian Martial Arts Championships Squad for 2024. Being picked for the Australian team means I get to compete in Tokyo, Japan in June representing Little Dojo and AMAC in the International Competition.

Another one of my highlights is getting my white belt at Little Dojo, it might sound dumb but that meant I got to start my journey in the martial arts world again and that I can now develop strong self-defence skills, and leadership skills and set myself bigger goals.

What are you currently working on? I am currently working really hard so that I can succeed in my next belt test and improve all of my techniques and abilities for future tournaments and classes.

Ultimate goals for the future? What are you excited about? One of my ultimate goals for the future is to receive my black belt with my classmates and my senseis at Little Dojo. Another one of my goals is to never give up martial arts because it is a very good sport to dedicate yourself to. It teaches you to be respectful, have discipline and be a motivated person.

I am excited about competing in Japan for Australia so that I can experience what it would be like to train with senseis and other people from around the whole world. It would be a great time to learn new things and to talk to new people. I am proud to represent my Sensei, classmates and my Dojo and I know they are all very very proud of me. ¡

"My car is always a conversation starter, at the very least it's a cheap smile! Kids love it.

I suppose it was a blank canvas to express some personality... and share the elements of silly playfulness, and a definite weirdness. I've taken this as an opportunity to live life less seriously"

Jeff, Mangerton

Image Serene Coleman

favorite coffee blend?

Interviews Taylah Cutting

Emily FROM THREE FLAMINGOS ESPRESSO, ALBION PARK

Toby's Estate

Ray FROM WOLLONGONG CITY PATISSERIE, CRINGILA

Darkwolf - Adore Coffee Roasters

Bethany FROM BROWN SUGAR, MANGERTON

The New Paradigm Coffee Roasters

Olivia FROM LEE & ME, WOLLONGONG Campos Coffee

Kiara FROM DELICIOSO DESSERT BAR, PORT KEMBL A Seven Miles Coffee

Nick FROM BADU EATERY & BAR, SHELLHARBOUR

St Ali Coffee Roasters

GIO Wollongong is an Authorised Representative of AAI Limited ABN 48 005 297 807 trading as GIO. Before buying this insurance issued by GIO read the relevant Product Disclosure Statement. Go to gio.com.au for a copy. TMD also available.

the comfortingvalley’sembrace

NO MATTER WHICH WAY YOU TRAVEL, THE JOURNEY TO KANGAROO VALLEY REQUIRES A DRIVE OVER A WINDY MOUNTAIN PASS THROUGH LUSH FORESTS AND TUNNELS OF TREES, BEFORE DESCENDING INTO WHAT’S COMMONLY CALLED ‘AUSTRALIA’S MOST BEAUTIFUL VALLEY’.

Words and Images Sally-Anne Latham @south.coast.edit

Believed to be one of only seven fully enclosed valleys in the world, Kangaroo Valley earned this reputation thanks to its evergreen landscape, stunning waterways and famous bridge.

But I see none of those as I descend from Cambewarra Mountain one crisp weekend morning. What I see is the valley’s other famous feature: the patchy blanket of fog with the valley floor in its moody embrace. But as this slowly lifts under the warmth of the sunshine, the green pastures beneath are gradually revealed and I can’t help but be moved by the view.

Arriving in Kangaroo Valley is like entering another world - one of ancient, untouched wilderness, dairy cows wandering on farmland, and a village that’s a seamless mix of historic buildings and modern culture. Everyone knows everyone and there’s a distinctive ‘slower’ pace.

But don’t be fooled into thinking this means it is a sleepy hollow devoid of activity.

My first stop is for doughnuts to carry along on the adventures I have planned. I’ve heard the soft and pillowy offerings in KV rival those from a famous van over the mountain, so I pop in to Terra & Mare to grab some.

Before I keep going towards my planned day of adventure, I just have to check out the local stores. There are only a handful, but each one offers something unique. There are antiques and books, men’s gifts and retro trinkets, crystals and outdoor gear. I have to say The Hive captivates my heart though, with its beautiful, Australian brand homewares, clothing and accessories. I don’t come out empty handed!

As I wander between shops there are groups of people enjoying their weekend brunches in all the cafes, some with dogs in tow. The coffee is flowing as thick and fast as the relaxed and happy conversation, and there are even lines

outside local favourite cafe The General. It’s clear the secret of Kangaroo Valley is out!

No visit to KV is complete without stopping at famous Hampden Bridge for a photo. It’s actually the third most photographed bridge in the country - after the Harbour Bridge and Sea Cliff Bridge - and was the scene for the climax of Australia’s first silent film, The Man from Kangaroo, which was released in 1920. Built in 1896, the bridge is also the oldest surviving vehicular suspension bridge in the country, having survived many floods (unlike its predecessor, which washed away just six days after Hampden Bridge was opened).

Beneath the bridge is where I drop in my canoe. This journey from here to Bendeela takes about an hour, and starts with some mini rapids (don’t worry, they’re the fun kind not the 'OMG I’m going to die' kind), then the river opens up and you glide over the glassy water, past lush forest and many water dragons, towards the grassy campground. It’s a beautiful and relaxing trip that I highly recommend.

“My verdict on the valley? It’s a haven for nature lovers that provides the space to just breathe. ”

Besides being the ‘canoe capital of Australia’, KV - as it’s known by the locals - is home to some stunning bushwalks. I’ve decided to explore the Three Views Track, so named for its three track options, each with breathtaking views at the end. As I’m running out of time I choose the shorter Tallowa Dam route and am happy to find it’s an easy flat walk to the cliff’s edge, where the views open up like a perfect work of nature’s art before me. Just incredible.

My verdict on the valley? It’s a haven for nature lovers that provides the space to just breathe. The quaint little village, the scenery, the activities…I feel like I’ve only just lightly touched its surface; only quickly glanced at its hidden secrets. How special to have this place on our doorstep! ¡

Where to eat

The General for breakfast or lunch Where to shop

The Hive Sweet As

The Friendly Inn

Through life’s ups and downs

think like a seed

MEET BROOKE DWYER, BUSH REGENERATOR AND SEED COLLECTOR FOR SHELLHARBOUR COUNCIL.

Late afternoon sun streams through foliage onto the Shellharbour Civic Centre balcony. Brooke Dwyer is in khaki shorts, sprawled in a deck chair after a day in the bush. I heard Brooke speak here a few months ago and a particular phrase stuck in my head - “thinks like a seed”.

Beyond the balcony, from Stanwell Park to Seven Mile Beach between escarpment and sea, is Brooke’s ‘seed bowl’, where she has spent 15 years rambling with insects, birds, animals and plants, regenerating and gathering from the bush for Shellharbour Council. "I don’t know where I begin and my love for this landscape ends," Brooke muses. But she

Words Kathryn Morgan @understoreylandscapearchitects

Justin Tatum

“I can walk through Blackbutt with my kids and not see anything, but when I’m seed collecting, I'm attuned to patterns.”

has different modes: “I can walk through Blackbutt with my kids and not see anything, but when I’m seed collecting, I'm attuned to patterns.” Her focus balances specific material with kaleidoscopic observations of the forest's overall health.

Today Brooke has been enjoying the wane of autumn. Collecting has slowed. Soon she will be letting cuttings root on a warm bench.These slower seasons in the bush are necessary periods of preparation for the growing season. “You can't go flat-stick all the time. Nature doesn't provide like that.”

Brooke's journey into seed collecting began with one particular teacher in her Environmental Technology course, Steve Dillon who, Brooke says, was, "very much in a relationship with plants”. Most of us have our planty people - those that entwine us in their gardens, speak to us through books or gift cuttings from the verge. Under his tutelage, she got hooked on the vivid internet of the forest. She did a diploma in Bush Regeneration at TAFE and landed a job with the council.

Brooke’s transition from environmental student to bush regenerator coincides with the birth of her first child. She held her newborn son in one arm and bush-regened with the other, noticing the quiet embrace of the bush around them. Time melted and she felt herself fall into rhythm with her child and the bush simultaneously. As she evolved into her dual role of tiny plant / tiny-human carer, she noticed her motivations changing. “The nurturing side of me developed and made me slow down. Rather than striving for the next big thing, I took stock of what was in front of me. Having a child

and learning about forests is an exercise in paying attention to the present.”

Brooke draws on her knowledge of the landscape to gather seeds from a variety of places to ensure genetic diversity. Growing “the right plants for the right soil” is future-proofing. “We’ve got Blackbutt forests full of Eucalyptus pilularis but I'm not going to use those for the dunes. I’ll go to Primbee. Because even though it's the same species, the habit of those at Primbee is different after generations of adaptation growing in sand.”

Growing local provenance seed is not something all LGAs are doing. Seed collecting is usually a small part of the work of a bush regenerator, but Shellharbour Council has allowed Brooke to specialise. “Down at the Warilla seawall, we see plants failing because they've been imported from Queensland. They're not acclimatised.” Brooke compares the distance an imported seed travels with how far a seed travels when eaten (and pooped) by a bird. “That's thinking like a seed. A seed knows how far it's going to travel.”

Brooke describes her home garden in Shellharbour. When she started, it was all agapanthus and snails. Now there's a “dirty big acacia”, lots of westringia, Pittosporum revoluta, bird's nest ferns and tree ferns. There are lawns of mixed kikuyu, native violets, basket grass, Microleana stipoides and hydrocotyl. She says if you want a native lawn, use microleana as it is happily mown and offers plenty of seed that can be easily propagated all year-round. Brooke’s garden advice is to look at what grows in your area and plant local provenance specimens. ¡

seasonal skincare swaps

EMBRACE ETHICAL BEAUTY THAT’S GOOD FOR YOU AND THE EARTH.

Words Marisa Robinson @marisarobinsonbeauty

Just as our wardrobes undergo a transition from summer to winter, so too must our skincare routines. Indoor heating, low humidity levels, cold temperatures and environmental aggressors can all contribute to stripping moisture from the skin, leaving it dry, dull, flaky and prone to irritation. Adjusting your skincare routine is essential to ensuring your skin remains healthy, hydrated and protected despite the changing weather conditions.

But with an abundance of beauty products on the market, greenwashing and lists of ingredients we can’t even pronounce, it can be difficult to determine which products are truly safe and ethical to incorporate into your routine.

To help with this seasonal transition and guide you on a journey towards better beauty, let's take a look at some tried and trusted, cruelty free Australian skincare products that will keep your skin glowing all winter long.

CLEANSE

Swapping out lightweight cleansers for creamier formulas during the cooler months will help to prevent stripping away of natural oils and leaving your skin feeling dry and tight.

The Ere Perez Fig All Beauty Jelly is a natural multi-tasking cleanser, makeup remover and face mask packed with vitamins and antioxidant rich ingredients that help to maintain your skin's health while protecting it from environmental damage. Gently massage onto dry skin and watch as the jelly melts away all traces of makeup (including eye makeup) or add water to create a soothing cleansing milk to wash away impurities and reveal soft, clean skin. For a more intensive treatment, apply a thin layer to your face and neck as the last step in your evening skincare routine, wear overnight to lock in hydration and wake up with soft, supple skin.

HYDRATE

As the weather gets cooler and the air becomes drier, it's crucial to amp up the hydration in your skincare routine to maintain your skin's health, comfort and appearance.

The Wanderlightly Rejuvenate Hyaluronic Acid

Serum is a deeply hydrating serum designed to boost and plump the skin. With the ability to hold 1000 times its weight in water, Hyaluronic Acid is a naturally occurring sugar found in our skin but just like collagen and elastin, the amount of naturally occurring hyaluronic acid in our bodies decreases as we get older.

For optimal results, apply a few drops to clean, damp hands before pressing onto freshly cleansed skin. Use daily or when needed and finish with your favourite face oil or moisturiser to lock in hydration.

PROTECT

Even though the sun may not feel as intense during winter, UV rays can still cause damage to your skin so it’s important to apply a broad-spectrum sunscreen, especially if you’re spending time outdoors.

The Kind Sunscreen broad spectrum SPF30 is made from just nine all-natural, chemical-free ingredients making it reef and ocean friendly and perfect for the whole family, including babies, pregnant and breastfeeding mums, and those with sensitive skin.

Their all-natural, nano zinc formula creates a moisture-locking barrier to protect your skin from UVA/UVB damage while enhancing its natural ability to benefit from the sun's healing properties.

Massage half a teaspoon or two finger length amounts of sunscreen onto your face, neck (front and back) and ears. Follow by applying at least one teaspoon for each limb (front and back of the body) for all-over protection. ¡

Authorised by Alison Byrnes MP, ALP, Wollongong

run clubs

KEEP WARM THIS WINTER AND JOIN A LOCAL RUN CLUB!

Words Antonia Day, Kristina Jankulovska and Ebony Keyssecker

Coast to Mountain Running

Port Kembla

Coast To Mountain Running is a specialty running store located in Port Kembla where community is an integral part of everything that they do. The Coast To Mountain Running community is warm, welcoming, and supportive of each and every runner no matter where you are in your running journey be it new to running or a seasoned runner.

Coast To Mountain Running host a free fortnightly social run on a Wednesday night that starts at 6pm in the warmer months and 5:45pm in the cooler months.

This is roughly a 6km loop with options to cut it short for those pressed for time and everyone is welcome no matter the pace.

And of course, they do a post run cool downs directly across the road from their shop, at The Iron Yampi.

- KJ

Never Lazy Run Club

Wollongong

Free, friendly, and fun, the Wollongong-based Never Lazy Run Club hosts multiple runs a week for all faces and paces. Founded by Wollongong locals Dylan Gall and Jarrod Wynn as a means to instigate a positive change in the lives of those who attend, this inclusive community has been in motion since 2019 and continues to recruit members who share that same ambition.

Blurring the lines between fitness and friendship, Never Lazy Run Club encourages anyone and everyone to join them for their weekly social runs. The group meets multiple times a week, with runs leaving from North Wollongong Kiosk at 6am on Wednesdays and Sundays, and alternating between Ain’t Nonna’s and Uncle Earl's at 6am on Fridays, along with sporadic trail and track meets occurring throughout the week.

For more information on the NLRC community, head to their Instagram @neverlazyrunclub to see what they’re all about.

- AD

Your Local Run Club Shellharbour

Your Local Run Club is a social run club for everyone! We run a 5km up and back route from Shellharbour Ocean Pools every Wednesday at 6am and always finish with coffee and chat at Darley Street Local.

The vibes are unmatched on a Wednesday morning! We have both new faces and the weekly usuals constantly showing up for themselves and each other, week in and week out.

YLRC welcomes all levels of running abilities with no expectation on pace, time, or distance. We have a goal to create a supportive community that builds connections and relationships through movement, no matter where you are in your journey!

Because, running is better with your mates! ¡ - EK

meet a neighbour

How long have you lived in the Illawarra?

My siblings and I have called the Illawarra home for our entire lives. We feel incredibly fortunate to have grown up in such a beautiful part of the world.

Tell us about how you’re an ambassador for the Shine Like Charli Ball? The Shine Like Charli Gala Ball is an incredible event to be part of. In fact, the only way I knew about it was through the community here in the Illawarra. It was through Wollongong Hospital that one of our beloved nurses, Laura, mentioned my name to Faye and Charli during one of their stays. Laura said we had a lot in common, so we connected via Instagram. Since we both live in the Illawarra we decided to meet in person. That’s where our conversation began.

Last year, Faye asked me if I’d like to share my story at the Ball, having had Acute Myeloid Leukaemia not once, but twice. It was an incredible evening, we raised over $100k for i98FM Illawarra Convoy and The Children’s Cancer Institute.

After the event, I left in absolute awe of our community's commitment and dedication to helping change the lives of children diagnosed with cancer.

I once heard this quote...cancer is the worst way to meet some of the nicest people. And that extraordinary night proved that to me.

You can read more about my story via my Instagram page @leukwhoisliving. There you will find the video that was presented at the ball before I spoke.

What do you love most about living and working in Thirroul? Here in Thirroul, we have an incredible community full of amazing individuals.

Ruby Thirroul

What I love most about living and working in Thirroul is that the community is consistently radiating positivity.

I work at the local gift shop, Thirroul + Co. where I started working back in December last year. It was actually through Debbie the owner of one of the businesses in the Thirroul and Co, Floral With Open Arms, who connected me with the shop's founder, Sheralee and that’s how I got the job.

Sheralee is truly remarkable. Her selflessness, inclusivity, generosity, and unwavering support has been truly incredible. Moreover, her kindness, care, and supportiveness is second to none. Since starting at Thirroul + Co in December last year, Sheralee and the team have been very accommodating.

Favourite local cafe and restaurant? Blackbird – The staff at Blackbird are incredible. They always remember my order, a mocha with a little extra choccy :) My two favourite dishes for theirs are the corn fritters and their BLT!

Crank Coffee Co – These guys are open until mid-afternoon. During afternoons at work, a hot choccy always keeps us going.

Old Siam – I highly recommended Old Siam’s Crying Tiger as well as their Chicken Fried Rice. All their dishes are delicious. ¡

hey brew

MEET TIM AND DANI ROLLASON FROM MAD CUP CAFÉ

How did the business come about?

My husband Tim was sick of commuting to Sydney for work and wanted to find something close to home. He wanted to spend more time with the kids and he's always had a passion for cooking. After years of management, he decided to come back to hospitality and open his own business. He is very creative and enjoys putting flavours together that come through his generous sized dishes. On top of all that, his banter with our locals is top notch!!

How long have you been operating? Five years in October.

What is the best thing about your location? There are stunning views of the escarpment from our outdoor seating.

Tell us about your menu - how do you create it? We've taken inspiration from our backgrounds, Greek, Italian and Peruvian in particular, with fresh ingredients all made to order.

What brand of coffee do you serve, and why? We are proud to be serving Left Right and The Bird, a family-owned coffee roaster based in Engadine, using Australian-grown coffee beans.

What's the secret to a perfect brew? The use of premium Australian-grown coffee and to make a coffee, exactly as the customer orders it!

If you buy coffee from another cafe in the Illawarra, where do you go? There are so many great cafes in Wollongong, we are so lucky to be where we are and enjoy such a wonderful selection when we go out! Our favourite has to be His Boy Elroy, their coffee is so yummy and their brekkie menu is seriously next level!! We also love Bread Espresso & in Thirroul, their coffee is always delicious. ¡

Mad Cup Café

145 Balgownie Road, Balgownie @madcupcafebalgownie

FUNDED USING PARLIAMENTARY ENTITLEMENTS.

the quiz

Credit: Paul Boultwood and Simon Nutt

1. How many suburbs have the postcode 2518?

2. In which town would you find the Wollongong Croquet Club?

3. Who was appointed the Head Coaching role of the Illawarra Hawks?

4. What is the German word for ‘goodbye’?

5. Which South American capital city means ‘Good Airs’ in Spanish?

6. What is the title of Taylor Swift’s latest album?

7. Which team won the Women’s Big Bash League?

8. Which sport competes to win the Stanley Cup?

9. On what date will the Paris Olympics commence?

10. Who wrote the novel "Pride and Prejudice"?

11. What is the chemical symbol for the element gold?

12. Which planet is known as the "Red Planet"?

13. What is the square root of 256?

14. How many quiz questions did Coal Coast Mag include in the Autumn issue?

15. What is Jimmy Barnes' birth name?

16. Who was the first woman to serve as Prime Minister of New Zealand?

17. Which suburb was once known as Camp Creek?

18. What type of fish did a teenager in the Northern Territory catch to win $1million?

19. What is the new flavour Twisties have released?

20. In which country was Eurovision held in 2024?

Answers on page 2.