There is a QUIZ on page 48 and here are the answers: 1. Ottawa, 2. Oxygen, 3. Robert Downey Jr., 4. 2018, 5. Cosmopolitan, 6. George Orwell, 7. Adele, 8. Chickpeas, 9. Skin, 10. Lion, 11. 1995, 12. Shell Cove, 13. The Action!, 14. Stream Hill, 15. Kennedy’s Hill, 16. Wednesday, 17. Jack and Michael Whitehall, 18. Kiama, 19. Brisbane Lions, 20. North Wollongong Surf Club
GUIDELINES:
Welcome to the Summer issue of Coal Coast Mag - your go-to guide for all things local, sunny, and oh-so-special in the Illawarra. Summer is here, and with it comes longer days, balmy nights, and plenty of reasons to get out and enjoy everything our beautiful region has to offer.
OK, first up, let’s talk about our exceptional cover by Austinmer artist Pat Grant. No doubt you’ll spot a new detail every time you take a look – it’s got that ‘Where’s Wally’ meets Coal Coast vibe! A huge thanks to the team at Scarborough Boardriders that kindly allowed us to share this illustration with you all. It’s a cracker.
Whether you’re looking for fresh ideas for a summer adventure or just want to discover something new, we’ve got you covered. In this issue, we meet the team at late-night eatery Roy’s Restobar (pg 10), the creative crew at The Future Artifact in Port Kembla (pg 22) and get the inside tip on who to check out at the Illawarra Folk Festival (pg 34).
SPACE AROUND LOGO:
“FSC” in the logo as space around the logo
We’re also sharing some tips to help you make the most of the season - from suburban wine bars to barefoot bowls, there is something for everyone. And for our younger audience (and their grown-ups) – check out our Family special issue with awesome ideas for the holidays. Hot tip: Flip the mag over and you’ll find it on the other side!
As another year comes to an end, a massive thanks to our readers – we are so grateful for your support and kind words. Righto – grab a cold drink, put your feet up and dive in! Enjoy this issue – we hope it inspires you to make the most of a brilliant summer ahead!
Kate and Team CCM
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Coal Coast Magazine is published four times a year and has taken the utmost care to ensure content is accurate on the date of publication. Coal Coast Magazine does not warrant or assume any legal liability or responsibility for the quality, accuracy, completeness, legality, reliability or usefulness of any information, product or service represented within our magazine. No part of this publication may be reproduced in whole or part without the permission of the publisher. All rights reserved.
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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 Griffiths
graphic design
Ren Howard
advertising design
Elaine Allen
Emily Gatwood
social media manager
Taylah Cutting
studio manager
Micaela Adams
sales manager
Jacquie Coiner
digital coordinator
Sasha Johnson interns
Analise Greenhalgh
Skyla Yorke
proofreader
Lyn Osborn
cover image
Pat Grant
our contributors
Spencer Dungey
Lauren Pomphrey
Micaela Adams
Courtenay Turner
Chris Frape
Kirsten Hammermeister
Skyla Yorke
Analise Greenhalgh
Coal Coast is a term which recognises a prominent rock found beneath our area's surface, while celebrating our local history and glittering coastline.
illawarra’s sand dunes
THE ROLLING SAND DUNES WERE ONCE AN ICONIC PART OF THE ILLAWARRA COASTLINE. SO WHERE HAVE THEY GONE?
Words Analise Greenhalgh
Images From the collections of Wollongong City Library Archive and Lost Wollongong
Sand dunes at Port Kembla
“This kind of summer, sandy wonderland provided a site of many happy memories for locals “
Stretching from Stanwell Tops to Port Kembla, in 1900 the sand dunes were once as tall as the northern cliffs in Stanwell Park. A home to wildlife and native vegetation, the dunes are an integral part of the unique Illawarra ecosystem. They act as a defence for both plants and animals alike against the often wild coastline.
Beyond their role in the natural world, they were also a source of joy to the community. Many Illawarra residents have recollections of sliding, skiing and sledding down the dunes. This kind of summer, sandy wonderland provided a site of many happy memories for locals.
The sand dunes are also culturally significant to the Dharawal and Wodi Wodi people. The dunes were used for shelter and also burial sites. One notable location is Coomaditchie Lagoon. Home to many unique animals, the lagoon is a site of extreme cultural significance for the Wodi Wodi people. However, due to naturally rising sea levels, coastline shifts and sand dredging, many of these sites have been obliterated.
Over the years, natural erosion and weather patterns began to occur and diminish the height of the dunes, but they were also impacted by the increasing construction and urbanisation of the Illawarra.
This urbanisation wasn’t just localised to the Illawarra. Tonnes of sand were exported to Hawaii to be used in construction projects in Waikiki Beach. Closer to home, sand was also used in the construction of Woronora Dam, located near Heathcote National Park. This sand dredging disrupted the natural landscape of the dunes.
“These sand dunes were once a true reflection of the beautiful Illawarra environment and coastline.“
This led Wollongong Council to take action to begin to try and conserve the dunes. It’s important that managing and conserving the dunes complements the culture of the beach and lifesaving clubs that are an integral part of Wollongong’s identity. To this end, there is a large focus on planting native vegetation that acts as a home for animals.
These sand dunes were once a true reflection of the beautiful Illawarra environment and coastline. While they may not return to the height they once were, they can still be conserved to help prevent further coastal erosion and the loss of habitat for native animals. Despite their diminishing height, the dunes still hold memories and significance for many Illawarra residents. ¡
I was there...
“We used to go to the snow in winter with skis and poles that my father made. In summer, we would often ski down the sandhills at Port Kembla.”
– Pamela Stuart, Wollongong
“It was beautiful there back in the ‘60s. We lived at the beach end of Wentworth Street in Port Kembla and loved walking across to the dunes with Dad to go sliding. The sandhills seemed huge back then.”
– Jane Neville, Port Kembla
www.diggies.com.au
Vince Gibbs & Lloyd Hendriksen
midnight at roy’s
HAVING CIRCLED THE GLOBE MASTERING THEIR CRAFT, TWO BEST MATES ARE CHAMPIONING A NEW ERA OF DINING IN WOLLONGONG AT ROY’S RESTOBAR – ONE THAT DOESN’T STOP WHEN THE SUN GOES DOWN.
Words Lauren Pomphrey, laurenpomphrey.com
Images Chris Frape
When you spend a combined two decades working in some of the world's leading restaurants and bars, you learn a few things about what makes a venue tick. For best mates Lloyd Hendriksen and Vince Gibbs, it was their worldwide wanderings that eventually led them back to the Aussie coast they call home, though not to their Manly roots. Instead, they found themselves drawn to Wollongong's relaxed pace and potential to create something special in the local dining scene.
These were the beginnings of Roy’s Restobar – a hospitality collaboration between close friends, combining their experience to make high quality, sustainably sourced food and drinks accessible to all. It’s an ambitious vision; one that owneroperators Vince and Lloyd have spent the past year bringing to life.
Roy’s Restobar borrows influences from European-style snacks and late-night dining culture, while highlighting the abundance of great produce the South Coast and Australia has to offer. And while Wollongong may not be short on quality venues, the Roy’s difference is about creating an inclusive and welcoming communityfocused experience – including serving food late into the night.
“A big part of our business model is to do our whole food menu all the way until midnight every day we’re open,” says Vince. “It was always our plan to be able to accommodate the hospitality crowd after the standard dinner service, and it’s great to see the chefs from around town coming to eat at 11pm after they've closed their own kitchens.”
As a champion of Wollongong’s late night dining scene, Roy’s ensures there’s more to a night out than kebabs, although Vince admits, “We are partial to a Fat Boy kebab after closing ourselves!” But having choices – and the ability to choose your own adventure – is at the heart of the Roy’s offering, and extends to not only the menus, but also the style of experience.
“The way the menu is set up, there’s a good mix of smaller, snack style items to complement a beer, a cheeseboard for the wine drinkers but also larger share proteins like a grilled market fish and roast lamb. It's a way for us to cater to the after-work drinkers, provide a full meal for the dinner crowd, then transition into the latenight bar snackers.”
The food menu itself is built around a core of favourites like steak tartare and daily crudo, with ever-changing variations that showcase the best seasonal produce, sourced directly from local suppliers. With Lloyd at the helm of the large Japanese hibachi charcoal grill, the focus is on simplicity, fun and letting the flavours shine.
Lloyd and Vince also put a strong emphasis on making as much as possible in-house, continuing their mission to cut out the middleman and ensure quality and sustainability at every step. On any given week, you may find them busy in the kitchen creating “everything from bread and butter, curing and ferments, cheese, through to our own desserts and ice cream."
The drinks menu matches the food in both quality and approach, with a wine list showcasing natural and low-intervention Australian producers, while remaining approachable even to conventional wine drinkers. On the taps, local beers from Fairy Meadow’s Principle Brewing top the bill, while the cocktail menu ranges from fruity to stiff and sweet to sour, often incorporating locally foraged botanicals.
“The hospitality community around the ‘Gong is one of the best and most welcoming we've experienced around the world "
"We make different house-made bitters like coriander seed, vinegars like marigold, lavender or cherry blossom and use natives like lemon myrtle, native mint and native thyme," Vince explains. There’s something for everyone to discover – and the first two hours of service every weekday is dedicated to exactly that, with “Wollongong’s best happy hour” providing plenty of opportunity to sample new drops amongst new friends.
In fact, Roy’s has always been a collaborative effort between friends, extending even beyond Vince and Lloyd’s lifelong mateship. The themes of simplicity, sustainability, quality and community continue through the venue itself, with timber work from talented woodwork artist Samuel Creecy (@samuel.creecy), interior design by Solander House (@solanderhouse) and branding and logo by Sonja Pulvermacher
“The grapefruit lightning is a new cocktail pairing gin and grapefruit amaro with grapefruit juice, lemon myrtle and citrus for a balance between fruity & boozy."
As they enter their second year on Keira Street, Vince and Lloyd look forward to creating more experiences that highlight community over competition.
“Wollongong is such an underrated destination, and the more good venues that open, the better it is for all of Wollongong’s economy,” says Vince. This is the philosophy behind the popular "Food with Friends" events, where guest chefs are invited to collaborate and produce a unique menu. “We love partnering with suppliers that share our values, so we’re trying to do hospo nights, Food with Friends and other functions every few weeks.”
With Lloyd in the kitchen perfecting the seasonal summer menu, and Vince behind the bar mixing up something special, Roy’s offers an open invitation to enjoy great food and drinks in great company. As the warm nights descend, pull up a chair at the large open window, grab a beverage and a bite and see where the evening takes you. And if you happen to wander in close to midnight, you might catch a few of Wollongong's top chefs doing the same. ¡
Visit Roy’s Restobar at 4/166 Keira Street, Wollongong, Wednesday to Saturday until midnight. Find out more at roysrestobar.com.au and follow @roys_restobar on Instagram for the latest updates and events.
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poetic pairings
THERE IS A RHYME AND REASON TO THE SUCCESS OF ONE OF THIRROUL’S BEST WINE, DINE AND DELI SPOTS AND THAT IS STEPHANIE AND JORDAN BROGAN, PARTNERS IN LIFE AND ALL THINGS FINE AT THE PICKLED POET.
Words Kirsten Hammermeister
Years of passion and perfecting their craft and an operation that started during the pandemic are the bricks that have built the cosy walls of Thirroul’s Pickled Poet. Stephanie begins, “the idea for the Pickled Poet came from a love of food.”
An idea formed between her and her partner Jordan after their many years of hospitality experience, Jordan as a chef and Stephanie in the front of house. Their expertise was merged with a purpose, “to bring people together.” Stephanie says, “We opened during the second [Covid] lockdown and so during that time we focused on platters and grazing boards to deliver” – a service that continues to this day in the wine bar.
Once doors opened for dining in, their cuisine was inspired by a European approach. “We like to source the best local, seasonal ingredients. Sustainability is super important for us, we keep our wastage to a minimum and continually look for ways to improve,” explains Stephanie.
One of the sustainable superstars on the menu is their chilli margarita, with house-made chilli syrup and chilli salt to rim the glass, “so that we don’t have any wastage.” But if spice is not your speed, there’s always an O.G. margarita or perhaps a Pickled Poet Pink Lady?
“One of the sustainable superstars on the menu is their chilli margarita, with house-made chilli syrup and chilli salt to rim the glass. ”
To get an idea of some of the other tastes you’ll get to experience at the Pickled Poet, Stephanie tells me one of her favourite restaurant staples on the menu is their slow-cooked pancetta amatriciana sauce for their pastas. “Our dips, we’ve got a little bit of everything, romesco, labneh, hummus”, an evocation of the Pickled Poet’s European influence.
In their selection of wines you will find an appreciation for Australian vineyards, like Spring Vale (Tasmania), Clare Valley (South Australia) and Dawning Day (New South Wales) to
name a few. If you’re looking for some sweet sips, Stephanie recommends the “blueberry or cucumber gimlet, super refreshing for hotter days.”
With summer finally here, Stephanie says they plan to do ‘Spritz Sundays’ specials, “we will be making lots of different types of spritz like limoncello. We are sourcing seasonal fruit to make into syrups.” And to just to sweeten the deal, you won’t want to miss ‘oyster Fridays’, with natural oysters for $2!
“It is really nice to sit outside, it really feels like you’re in Europe.”
But beyond food, the Pickled Poet are curators in art and culture.
“Every Saturday we have live music from local musicians,” says Stephanie. A perfect atmosphere for a weekend dinner date in the beloved northern suburb. Stephanie says that over the past two years in Thirroul have been, “incredible and rewarding. It’s a very close community.”
The Pickled Poet is special place in the late afternoon, going into the night. “It is really nice to sit outside, it really feels like you’re in Europe.” More than just a wine bar, the Pickled Poet is an experience for the senses.
Perhaps it can be said there is a poetry to how partners in life are paired in the creation of one Thirroul’s best local spots. A pairing of wine and a pairing of love-laboured food. A pairing of summer, and of course, you at your new favourite wine bar – the Pickled Poet. ¡ Visit the Pickled Poet 368-370 Lawrence Hargrave Dr, Thirroul Wednesday - Saturday 12pm - 10pm, Sundays 12pm - 7pm Follow @pickledpoetwinebar on Instagram and Facebook
Daniel Narvaez and Cesar Cueva
the future artifact
MEET THE NEW KIDS ON THE BLOCK ON WENTWORTH STREET BRINGING BESPOKE BEAUTY TO BUSTLING PORT KEMBLA.
Words Kirsten Hammermeister Images Spencer Dungey @loveofmine.co
For Cesar Cueva and Daniel Narvaez, the two talented designers and artists behind The Future Artifact tell a great story and that blends into the way they speak about their new venture.
“It is a hybrid space,” Cesar tells me. “Part photography studio, gallery, consultation showroom.” They will also be building a workshop for designing. The Future Artifact is a space for Cesar and Daniel’s work but also for other creatives too. Artist Fealofani Elisara will also be collaborating and working within the space as she works between Sydney and the Illawarra.
Cesar and Daniel invite others to The Future Artifact as a space for them too. As a shop for their designs and art, Daniel tells me, “We have always looked at how we can enhance the buying experience, not just selling, but encompassing what the consumer wants, what the customer wants.” Their love for their art and curating a tailored experience begins from a young age.
Cesar and Daniel tell me about their humble beginnings from family friends to business partners. Perhaps it is a sign of the fortuitous fate that would follow these two that Cesar was there the day that Daniel was born. But their serendipitous interconnection does not end there.
“It's a funny story,” explains Cesar. “When I graduated high school, I studied industrial design, and as I was leaving that degree, Daniel was walking into the same degree. Literally walking into the interview that same day.” Following this, Cesar continued to work in the arts industry opening his first gallery and studio in Surry Hills, called Metalab Studio + Gallery, with his wife and business partner Nina. They ran it for 16 years before they decided to close.
“We come from an upbringing where both our parents were toolmakers, and both our fathers were friends as well, which is amazingly bizarre in its own right. ”
But you may already be familiar with Cesar and Nina’s work, in 2022 alongside Chick Butcher and Cobi Cockburn, they founded Sevenmarks Gallery in Kiama as a regional Contemporary Art Gallery.
Before this though, Cesar tells me when he and his wife were operating Metalab they had many creatives and studio-based artists who would come and do internships with them. “Dan was one of those people who very early on did a loose internship, really,” Cesar tells me.
“He got involved pretty quickly in the front house and then he conceptualised what is now his business – Mister Mister. Daniel tells me that Cesar helped him open his first store and then, miraculously, they ended up becoming neighbours, they had stores right next to each other. Some10 years later, Cesar and Daniel have found themselves, just a little bit closer –under the same roof.
Daniel and Cesar talk with passion and a hint of nostalgia when it comes to their work.
Daniel says, “We are very aware that it's important for us to be sustainable, that's why we focus specifically on custom made, so that the customer gets exactly what they want. And it's important for us to choose really great materials – that's what The Future Artifact as a concept is. Tailoring is a very structured, beautiful language, and it's existed for hundreds of years.”
He tells me about his latest collection - a two-piece suit but also an ode to Australian workwear, an ode to his father. “We come from an upbringing where both our parents were toolmakers, and both our fathers were friends as well, which is amazingly bizarre in its own right.”
Cesar tells a related story, “The reason why I became a jewellery designer was because when I was 13, my father gave me his signet ring, and I was enamoured by this signet ring that had his initials on it.” He tells me that they plan to launch a product at The Future Artifact based on letter form rings because, as Cesar shares, they tell “a story about your childhood life.”
Individuality marks a significant part of Cesar and Daniel’s work. “It's important to have that dialogue with the client, because if they're invested in the collaboration, then they will imbue the piece with more than the precious metals it's made up of,” says Cesar. “Once we have those discussions and go on that journey together, then that piece will be destined to become their own.”
Daniel shares a similar sentiment, “Clothing becomes a language to the person, and often the person doesn't know what they're trying to say. So, my job is to try and bring that character and that personality out of the individual and allow them to speak through what their clothes. And what more beautiful way to tell everyone who you are by what you're wearing?”
When I ask them why Port Kembla is the perfect home for The Future Artifact, their answers brim with excitement. “There's this vibrancy that's occurring on this street, it's palpable. It's got its own pulse. And the fact that we have been given the privilege to be here at this time is really beautiful.”
“The suburb is pumping – festivals and eateries and new businesses are opening every day.”
“The suburb is pumping – festivals and eateries and new businesses are opening every day. ”
Cesar remarks, “Wentworth Street is in the midst of a reinvention, and so we very excited to be part of that. We understand that we've got a lot of work to do, but we're here for it.”
With this spirit, there is a promising future for Cesar and Daniel in Port Kembla. Daniel says, “We hope to become part of the street’s new DNA. To me, it's important for us to continue these traditions, traditional methods of manufacture. Handmade things are important.”
Just as it has been for Cesar and Daniel, a fortunate alignment awaits you at The Future Artifact. With 35 years of experience between the two artists, you’ll be in good hands. ¡
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.
BUDS & BREWS FLORIST CAFE
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Buds & Brews was born out of a need to provide a safe, supportive and inclusive environment for our neurodiverse young people to develop important work and social skills.
237 Berkeley Rd, Unanderra
FLORIST | COFFEE | FUNCTIONS
Open Wed to Fri from 7.30am - 1pm @budsandbrewsfloristcafe/
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carly@soulfultravelco.com.au @Soulful.Travel.Co
WOLLONGONG WOMEN
We are a platform for women in business to be seen, connect, collaborate and elevate. Being in business can be hard but when you surround yourself with like-minded, supportive people, it makes the journey so much more fun, fulfilling and successful.
Come along to our next Boss Woman Breakfast and see what the hype is all about, we can't wait to connect with you!
Inspired by the sea, made for you. Nourish + Nest’s Coastal Candle Collection celebrates the natural beauty of our shores. Crafted with eco-friendly waxes and thoughtful fragrances, each candle invites you to embrace the warmth and tranquillity of summer at home.
Available at thirroul + co 2/273 Lawrence Hargrave Drive Thirroul
nourishandnest.com @nourishandnest
love at first (and second) bite
COME FOR THE CROISSANTS. STAY FOR THE GELATO. MILLERS’ LOCAL BAKEHOUSE DOUBLES DOWN ON SWEET TREATS.
Words & Images Courtenay Turner, courtenay-turner.com
Founded by pioneering local chef Emma Huber, Millers’ is an Illawarra institution. Pass by the Bulli bakery on a Saturday morning and you’ll likely see a line of locals queuing outside; the promise of a pain au chocolat too tempting to pass up. Now, there’s another reason to join the queue: authentic Italian gelato, courtesy of Riccardo Malvicini.
“Do you want to try the lemon myrtle?” Riccardo asks, standing behind his pozzetti. “I’ve been experimenting.” He hands me a wooden pop stick with a creamy white dollop at either end. Admittedly, I’m not one to stray from the classics, but I’m not about to turn down a free sample either.
Needless to say, Riccardo’s citrus-flavoured experiment is a success. Infused with locallygrown lemon myrtle from Popes Produce, it’s the perfect fusion of Italo-Australian flavours; intense but not acidic, with the slightest hint of menthol. Maybe my palate is more sophisticated than I thought. Or maybe Riccardo’s just really good at his job.
“What I love about making gelato is that whatever flavour I want to create, I can just add it in,” he explains. “Gelato is about mass. You have to calculate the quantity of sugar, fat and liquid. And depending on that, you have your result.”
He makes it sound simple, but according to Emma, there’s no discrediting Riccardo’s talent. “His skill is incredible. He was talking to me about balancing sugars and understanding the temperature and I was quite overwhelmed by how intricate it is.”
Riccardo Malvicini
Aside from filling an obvious niche, adding gelato to the menu is a clever business move, allowing the bakery to diversify its offering over summer.
“Making laminated pastries like croissants is heavily weather dependent,” Emma explains.
“If it’s hotter or more humid – as in summer in Australia – it becomes really challenging.” In other words, gelato provides a foolproof backup plan if pastry-making proves difficult. “Also, it means that if people prefer something refreshing when it gets warm, we can stay busy and keep our team growing.”
“I think that's one of the great things about the bakery,” she continues. “We’ve been able to offer people an opportunity to grow their trades in Wollongong, instead of having to take their skills elsewhere.”
Having worked in some of the world’s top eateries – including Neil Perry’s renowned Rockpool Group in Sydney – skill is certainly something Riccardo brings to the team. After attending Italy’s leading hospitality school, ALMA, the Lombardian spent four years learning to make gelato in one of Milan’s most celebrated gelaterias – yet another addition to his list of culinary accolades.
“As soon as I finished pastry school, I got a call from a guy opening a new ice cream shop in Milan.”
“As soon as I finished pastry school, I got a call from a guy opening a new ice cream shop in Milan. I love gelato, but I’d never had the opportunity to work in a gelato shop, so I said ‘okay’.” The shop in question? Ciacco, an ice cream ‘laboratory’ near the city’s famed Piazza del Duomo.
“The owner was like a crazy scientist,” Riccardo remembers. “He was always trying something different with fruits and vegetables. He made me fall in love with the idea of making gelato.” Riccardo’s foray into gelato-making wasn’t so much a baptism of fire but of ice-cold milk. “On my first day, he taught me to make gelato, and on the second day, he called me and said ‘I’m running late, do it by yourself’.”
A quick flick through Ciacco’s website reveals some surprising flavours: pulled beef, olive oil and beeswax. I ask Riccardo if he plans to bring the same eyebrow-raising creations to Bulli. “I have a few classics like caramel, pistachio, chocolate and fior di latte because everyone loves them. But I always have a special one for people to try.”
As simplistic as it sounds, much of Millers’ success comes down to quality ingredients. “Everything we use is beautifully fresh and really well-sourced and I think that makes such a big difference,” says Emma. This – combined with time-tested recipes, a generous dose of passion and years of hard work – goes a long way to explaining the bakery’s unmatched appeal. Whether it’s a cinnamon bun or a scoop of sorbet, everything the Millers’ team makes is a labour of love.
Wondering what to try on your next visit? Riccardo recommends the caramel gelato. Emma suggests the frangipane tart with seasonal stone fruit. And me? Whatever you can get your hands on. ¡
Martha Spencer
folk festival finds
FROM INTERNATIONAL ARTISTS LIKE THE APPALACHIAN BOOT-SCOOTING MARTHA SPENCER TO LOCAL FOUR-PIECE STRING
BAND MOTHER BANSHEE, THE 38TH ANNUAL ILLAWARRA FOLK FESTIVAL HAS VARIETY IN SPADES.
Words Skyla Yorke
Bulli Showgrounds is set to be pumping with nearly 100 local, national and international artists ready to perform over three big days in January.
“The 38th Illawarra Folk Festival is going to be a fantastic festival of music curated by the growing team of young folk enthusiasts who are stretching the ideals of song, story and dance towards a new generation of attendees,” says festival director Cody Munro-Moore.
"(The festival) prides itself on having variety and diversity- a real feast for everyone," says co-artistic director, Kay Proudlove.
Get to know some of their favourites on the lineup this year:
Olivia Coggan
FOLK
/ INDIE / ROOTS
“Olivia’s songs and voice fill my heart, I could listen to her all day, and I quite often do.”
Kasey Chambers
An up-and-coming singer/songwriter from Helensburgh, this soft country/folk artist has a warm, heartfelt sound. Olivia’s gentle guitar and vocals with a country lilt invite listeners to an intimate storytelling, often inspired by what she
has learned to be true of life and love. Daughter of award-winning Country singer Darren Coggan, Olivia grew up surrounded by music in theatres across Australia. She’s toured supporting some big Aussie names; Kasey Chambers, Riley Pearce, Boy & Bear, The Dreggs, Harrison Storm and Kyle Lionheart. In August 2024, she released her latest single ‘If You Feel Things’ produced by Kasey Chambers and Brandon Dodd.
Andrew Gurruwiwi
FUNK / REGGAE / DANCE
“This powerhouse outfit follows in the footsteps of music icons like Yothu Yindi and, more recently, indie rockers King Stingray” Rolling Stone Australia
This high-energy eight-piece funk band from Yirrkala, Arnhem Land will have even the shy folks up on the dance floor. Led by Andrew Gurruwiwi a blind, keytar-weilding Yolngu elder, the band cooks up some groovy beats and reggae-style vocals, sung in their native tongue - Yolngu Matha. Their fresh, feel-good, sound is a unique style of ‘Yolgnu Funk’. In July 2024, the band released their debut single; ‘Sing Your Own Song’ inspired by the rhythms of Africa, Jamaica, India, Mexico, blues, rock and flamenco.
William Crighton
ROOTS / ROCK / BLUES
“Crighton looks like a bushranger and sings like a sage” Henry Wagons, Double J
From a small town around the Riverina, NSW, Will Crighton rekindles Australian bush ballads with vivid imagery and a fusion of dark folk and rock. From divining the meaning of life from an insect to the revenge murder of a paedophile priest, Crighton’s music is a blend of hearty bush poetics, psychedelia, traditional folk and punk. He’s one of Australia’s powerful storytellers, winning the Aria Award for Best Blues and Roots Release with his album ‘Water and Dust’ in 2022. He’s supported Canadian bluegrass band The Dead South, and Midnight Oil on their farewell tour.
Martha Spencer
ROOTS / BLUEGRASS / COUNTRY
“Truly a national treasure, performing in a classic old-time style that’ll have you picturing speakeasies and then a touch of wild Western saloons” — Americana Highways
From the Blue Ridge mountains of Virginia, this mountaineer musician is no stranger to a stringed instrument. From fiddle to banjo to dulcimer, Martha Spencer is a connoisseur of old country and bluegrass. Much like her accent, her music is entrenched in the Appalachian Mountains from the traditional down-picking style of the region to her own country ballads inspired by home. You’ll recognise her from her previous band Whitetop Mountaineers or by her cowboy-boot, flatfoot Appalachian dance moves.
The Ramshackle Army PUNK / ROCK
Sprung from the Melbourne pub scene in 2010, this six-piece Celtic punk band has produced many a dance track. Combining spritely and uplifting fiddle and banjo melodies with heavy punk vocals and drums, The Ramshackle Army is a high-energy band with rhythmic tunes that will have you head banging. Releasing music since 2011, The Army has an impressive discography of fast, upbeat punk with folky undertones of hardcore fiddle.
Sunday Lemonade
INDIE / POP / FOLK
Referring to themselves as ‘the lemons’, this bubbly, pop, feel-good duo from Melbourne has been making a fizz across Australia. The lemons: Tys and Loz come from different musical backgrounds, so every one of their tracks is unique. From heartfelt folk to indie rock, the duo’s vocal harmonies and acoustic, percussive beats and earthy sound makes for easy listening. The pair have been steadily releasing singles since 2021, the most recent being ‘West Coast’ released in October 2023. In 2020, they won the Emerging Artist award at Nannup Music Festival. ¡
Sunday Lemonade
The Ramshackle Army
ILU ILU BAR
THU JAZZ NIGHT every Thursday
every Friday
SAT DJ HUGGIE every Saturday
SUN BOTTOMLESS BRUNCH every Sunday Find out more on www.ilubar.com.au @iluilubar
local biz love
If you would love to have your business featured in our next edition, reach out to Jacquie, sales@coalcoastmagazine.com, to secure your spot.
Servicing the entire Illawarra. From an aged care facility in the south, injury prevention presentations for Illawarra Basketball Association players in Wollongong, and workshops for up-and-coming podiatrists in the north.
How did you establish your business? Pete always had this inner desire to start a business from the ground up. Our first step, although small, was renting a room from a local Medical Centre and Physiotherapy Clinic, a day a week.
In a blink of an eye, with two young children in tow, we were signing a contract for our very own shop front in the main street of Woonona. It was equal parts excitement and fear. It is our loyal clients asking about our daughters that keeps us grounded, reminding us how far we have come.
What does your business pride itself on?
We pride ourselves on our genuine love of helping our clients with traditional and progressive treatment options.
When Pete was the sweet young age of three, whilst searching his backyard for spiders, he chopped off his finger, moving a BBQ plate. Flown from Tamworth to Sydney, he spent the next week in Sydney Children’s Hospital.
The experience provided him a first-hand account of what it was like to be a patient and sparked his fascination for the complexity of the human body.
Fast forward to Pete’s all important HSC year, he was offered a place to study Podiatry at Western Sydney University where he studied the importance of the lower limbs. He then began researching and studying therapies beyond traditional podiatry treatment options - foot mobilisation/manipulation treatments for plantar fasciitis, tool-assisted massage for Achilles tendonitis or a specialised plantar wart treatment that have our local doctors asking to know our successful secret.
Tell us about your biggest successes and challenges…
For us, our greatest success and challenge goes hand in hand (or maybe we should say, foot in foot). Success for us is pausing in the busyness of the day. To stop, look around and take in our business as it stands today. Now as a team
of seven, moving about treating our clients’ plethora of conditions, our irreplaceable team, our consistent allied health referrers, our supportive local sporting communities and networking groups. It’s truly humbling. Challenges? Well, we believe every challenge is an opportunity for growth. Maybe that’s why we are the size we are today!
What do you enjoy most about running your business in the Illawarra?
From mountain biking injuries at Possums, or the Blue Mile runners’ heel pain. The local mum with plantar fasciitis, or our beautiful autistic toe walking clients. The diversity of what the Illawarra offers its residents contributes to the range of clients we gain great joy from treating. Each day provides something different. ¡
barefoot bowls
WHERE CAN YOU GET THAT FEELING OF GRASS BETWEEN YOUR TOES PLUS THE SWEET SOUNDS OF A MEAT RAFFLE BEING DRAWN? YES, IT IS BAREFOOT BOWLS AT YOUR LOCAL BOWLO!
Wombarra Bowlo
578 Lawrence Hargrave Dr
These days Wombarra Bowlo is as much a music festival venue as it is a traditional bowlo. But that is what keeps the cool kids coming! Boasting both ocean and escarpment views - it has the authentic bowlo vibes, casual drinks, live music, kids running loose… and perhaps the original carpets from the ‘60s.
You’ll get a two-hour window for barefoot bowling, with enough time after to grab some delicious Thai (or a schnitty) at the Black Duck Bistro. Take a jumper for when the sun sets over the escarpment – if you know, you know.
Wiseman Park Bowling Club
1 Foley St, Gwynneville
If you don’t call it Wiso’s, then can you really call yourself a local? For those that like to partake in barefoot bowls any or every night of the week, Wiso’s has got you covered. That’s right, it’s available SEVEN nights a week!
Wiso’s offer the “future of lawn bowls” aka Glow in the Dark bowling. So, don’t let sunset get in the way of your barefoot bowling plans. After your 90 minutes of bowling fun times, check out the Sports Bar or bistro for a classic bowlo meal. Hot tips: UOW students and under 18’s get discounted bowling (from $7), and the meat and seafood raffle is on a Friday. You’re welcome.
Kembla Heights Bowling Club
Church Lane
A world away from the big smoke, you’d be forgiven for thinking that you have stepped back in time – except for the modern-day price of beers. Kembla Heights Bowlo is a hidden gem, and with just the kookaburras for company you’ll be surrounded by green – above and below!
It may not be flashy - it is, they say, a club that is all about “altitude, not attitude” – so expect some relaxed bowling on the green, followed by a chat at the bar with the locals. Hot tip: Carpool with your mates. The Ubers may be few and far between up the mountain.
Club Jamberoo
11 Allowrie Street
There really is something for all playing levels at Club Jamberoo. If you want to up your game from barefoot bowling, check out the Friday Twilight Bowls for $10. A mix of social banter and some quick tips from the more experienced members, plus a free beer (or wine), what better way to farewell the working week?
And what’s better than a meat raffle? Three meat raffles – on Wednesday, Friday and Sunday. It’s where meat raffle dreams come true –their words! ¡
meet a neighbour Christian de ClouettWombarra
How long have you lived in the Illawarra?
All my life, I was born in Coledale Hospital and lived my entire life in Wombarra. Fun fact - my brother was the last child born in Coledale Hospital 46 years ago!
What brought you (or your family/parents) to the area? Both my parents and both sets of grandparents were here for work opportunities in the local coal mines and lived in Scarborough and Wombarra.
What do you love about living in the Illawarra? I love the ocean environment aspect obviously and the fun and healthy lifestyle it provides us, the fact that we have an incredible mountain escarpment behind us and almost surrounding us up here in northern suburbs. Plus I love the sense of community here in the northern suburbs and feel it's really unique in this day and age.
Ideal start to the day? Definitely a surf first thing in the morning, followed by a coffee and a catch up with friends.
Favourite local restaurant? Wombarra Bowlo’s Black Duck Bistro
Best place to grab a coffee or drink? Coffee - Earthwalker & Co Coledale. Cold beverage - Wombarra Bowlo. ¡
hey brew
MEET HAMISH & TAMARA FROM MANNING STREET LOCAL IN KIAMA
How did MSL come about? We have both dreamt of having a space of our own and upon settling into this pocket of the South Coast we were keen to create a space of which we could share our passion for coffee, food and wine.
Having an existing network of gorgeous locals calling for a space they could consider their local, we jumped in head first and are loving the journey it’s taking our family on.
How long have you been operating?
Two years in November
What is the best thing about your location? The two big ones for us is the morning sun and our community, a coffee shop is nothing without its customers and we are lucky to have found a beautiful group of locals who we get the pleasure of seeing every morning.
Tell us about your delicious menu - how do you create it? Everything is made in house, we love to get away and explore with our kids and are always seeking new inspiration. Our menu is reflective of the season and we thrive in creating new menu items based on experiences we have had. These are accompanied by the staples like the choc chip sea salt cookie, house-made focaccia and fresh daily baguettes with cured meats, brilliant cheeses and fresh market produce.
What brand of coffee do you serve, and why? Reuben Hills, the perfect coffee company in our opinion. They champion coffees that truly express the region in which they come from, along with offering a transparency report which allows the consumer to see exactly how much the farmer is paid to ensure an ethical cup. They’re small enough to feel like family but big enough to ensure they can offer a great product.
What's the secret to a perfect brew?
Care, if everyone along the supply chain cares then you’re going to get a good cup. The farmer to the roaster, the roaster to the barista, and most importantly barista to the consumer. Each step needs to be cared for in order to get a great coffee.
If you buy coffee from another spot in the Illawarra, where do you go? We love getting out and about, we often head up the coast and love to pop into places like Opus, Moore Street General and Finbox. ¡
Manning Street Local 43 Manning St, Kiama @manningstreetlocal
the quiz
1. What is the capital city of Canada?
2. What element has the chemical symbol 'O'?
3. In the Marvel movies, who plays Iron Man?
4. In what year did TikTok launch internationally?
5. Which cocktail is made with vodka, triple sec, cranberry juice, and lime juice?
6. Who wrote the dystopian novel 1984?
7. What popular singer released the album '30' in 2021?
8. What is the main ingredient in hummus?
9. What is the largest organ in the human body?
10. In The Chronicles of Narnia, what type of creature is Aslan?
11. In what year did the Nan Tien Temple open?
12. Where would you find Bushranger’s Bay?
13. According to their jingle, what can you control at Jamberoo Action Park?
14. What is the name of the newest suburb west of Kembla Grange?
15. What is the name of the steep hill between Thirroul and Austinmer?
16. On what day of the week is New Year’s Day in 2025?
17. Which father and son comedy duo will perform in Wollongong in January 2025?
18. In what suburb would you find the Retro Room?
19. Which club won the 2024 AFL grand final?
20. Where would you find The Boathouse restaurant?
Answers on page 2.
EMBER PROTECTION FOR YOUR HOME
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